The Crunch chopped salad with Ranch dressing

A spring salad with a beautiful combination of flavors and textures. Feel free to adjust the ratios or substitute with additional or different ingredients!


  • 2 cups chopped spinach
  • 1 1/2 cups chopped raw asparagus
  • 1 heaping cup chopped squash (zucchini and yellow squash work well; can be raw or steamed)
  • 1 cup grapes (can slice in half lengthwise)
  • 1 cup olives (I like green Spanish olives in this recipe)
  • 2 oz goat cheese, crumbled
  • 1/2 cup chopped walnuts (for serving)
  • Ranch dressing (recipe in this post:


  1. In a large bowl, combine all ingredients except for the walnuts.
  2. Plate or distribute between bowls and top with walnuts.
  3. Serve with dressing and chopped fresh dill.


  • If you’re making this in advance, combine all ingredients EXCEPT the walnuts and spinach (as they can get pretty soggy). Store them in a separate container in the fridge and add them just before enjoying. You could also make these in two mason jars with the spinach and walnuts on top. Add the dressing, shake and eat!


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