Baby Reds & Greens Salad with Roasted Garlic Basil Dressing
This Baby Reds & Baby Greens Salad with Roasted Garlic Basil Dressing is fresh, flavorful, and filling – it makes the perfect lunch or dinner. You’ll want to put the roasted garlic basil dressing on everything!
Well this is a day I didn’t think would ever come. I’m sharing a salad recipe. On my baking blog.
I wasn’t sure where you guys would want to see something like this, but I took the vote to Instagram and everyone said they wanted to see it! And because I’ve probably eaten this salad about 3 nights a week for dinner for the past month, I thought it was definitely worthy of a share.
This salad is a total copy cat of a salad called the Baby Reds & Baby Greens Salad from Naked Cafe in Solana Beach, CA. I changed a few things up from the original, but this salad was definitely inspired by that one. It’s literally always one of the first things I want to eat when I come home from school for a break. I went to go get it the first day I was home from being abroad! In N Out Burger was my first meal out when I was home, and going to get this salad was the second. If that doesn’t say how much I love it – I don’t know what does.
Anyways, obviously I can’t get my beloved salad when I’m not home in San Diego, so I decided to recreate it as best I could, and even make a few improvements (if possible).
The base of the salad is where the name come from. It uses baby red and baby green salad leaves. Artichoke hearts add a ton of tanginess and flavor. Candied pecans add a little bit of crunch and sweetness. Sun dried tomatoes add some richness of flavor. Dried cranberries add sweetness, tartness, and texture.
Fresh baby heirloom tomatoes add a lovely burst of flavor. Marinated, sautéed chicken breast adds a super flavorful protein element. And the awesome basil dressing (that doubled as the chicken marinade) ties it all together in the most delicious manner!
I switch this salad up a lot as well. Sometimes I throw in some shaved parmesan cheese, I don’t always add the fresh tomatoes, and I don’t always have chicken. I also don’t always use this dressing. Sometimes, I just do olive oil, vinegar, and a little bit of garlic salt. If I’m having chicken that night on it, I’ll just do a little bit of seasoning before sautéing it. I have my easier methods of making it too, but I really do love the roasted garlic basil dressing here!
This really is such a yummy and perfect summer salad for me, and I can really eat it pretty much every day (and I sorta do…). Tell me if you guys are into me posting stuff like this ^.^ Hope your summer is fantastic so far! :DPrint
For the salad
- 6 oz. spring greens mix
- ¼ cup dried cranberries
- ¼ cup toasted pecans (chopped roughly)
- ¼ cup dry sun-dried tomatoes (not the kind packed in oil)
- 5–10 baby heirloom tomatoes (cut in half)
- 4–6 marinated artichoke hearts (chopped roughly)
- 2–4 raw chicken breast tenders
For the dressing
- ½ cup fresh basil leaves
- ¼ cup olive oil
- 8 garlic cloves
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- Salt & pepper (to taste)
- Begin by preparing the dressing.
- Rub about 1 tablespoon of dressing onto each of the chicken breast tenders. Allow to marinate for 10 minutes in the refrigerator.
- Combine all other salad ingredients in a large salad bowl. Toss with dressing.
- Saute the chicken breast tenders on medium heat for 2-4 minutes on each side, or until cooked through. Slice and place on top of salad. Serve immediately.
For the dressing
- Preheat oven to 350 degrees F. Place garlic cloves on aluminum foil, drizzle with olive oil and sprinkle with sea salt, and place in an oven-safe dish. Bake for 30-45 minutes or until garlic is tender and brown. Let cool while assembling other dressing ingredients.
- In a small food processor or blender, combine all of the ingredients for the dressing and blend until smooth.
- Store leftovers in a small airtight container in the refrigerator.
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