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little gem lettuce leaves topped with orange segments, chunks of granola and sliced cucumbers in a large buttery-yellow serving bowl.

Little Gem Salad Recipe

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4.50 from 2 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 side dish servings
Category Salad
Cuisine American
Author Lauren Grant

Description

Restaurant-worthy Little Gem Salad featuring a creamy balsamic vinaigrette, bright citrus, and a savory granola.

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Ingredients

  • kosher salt & black pepper

Savory Granola

  • ½ cup old fashioned rolled oats
  • ¼ cup chopped raw almonds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon za'atar
  • 2 teaspoons chia seeds
  • 2 tablespoon olive oil
  • 1 tablespoon + 1 teaspoon honey

Balsamic Vinaigrette

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 small clove garlic
  • 2 teaspoons Dijon-style mustard
  • ½ teaspoon honey

Little Gem Salad

  • 5 cups chopped little gem lettuce, washed and spun dry
  • 2 large oranges, segmented
  • 2 mini cucumbers, thinly sliced

Instructions

Savory Granola

  • Heat oven to 350ºF with rack set in middle position. Like a quarter sheet pan with parchment paper.
  • In a medium bowl, combine ½ cup oats, ¼ chopped raw almonds, 1 tablespoon sesame seeds, 1 tablespoon za'atar, 2 teaspoons chia seeds, ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  • In a small bowl, combine 2 tablespoons olive oil and 1 tablespoon + 1 teaspoon honey.
  • Drizzle oil-honey mixture over oat mixture and stir to combine.
  • Transfer oat mixture to prepared sheet pan. Using a second piece of parchment, paress granola into a thin and compact layer.
  • Bake granola until golden brown and fragrant, 25–28 minutes.
  • Let cool on sheet pan then break into large pieces.

Balsamic Vinaigrette

  • Using an immersion blender or regular blender, blend ½ cup olive oil, ¼ cup balsamic vinegar, 1 clove garlic, 2 teaspoons Dijon, ½ teaspoon honey and ¼ teaspoon salt until emulsified and smooth. Season to taste with lots of black pepper.

Little Gem Salad

  • In a large serving bowl, toss 5 cups chopped little gem lettuce with desired amount of vinaigrette to coat. Season with salt and pepper.
  • Arrange orange segments, sliced cucumbers and savory granola over top. Serve immediately.

Equipment

Immersion blender
sheet pans
parchment paper

Notes

Granola can be stored in an airtight container for up to 2 weeks. 
Balsamic vinaigrette can be stored in a glass airtight container in the refrigerator for up to 1 week. Let the vinaigrette sit out for 15 minutes before stirring and using. 

Nutrition

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