Hello and Happy First Wednesday of 2026!

For my first “Perfectly Plated” post of the year I always like to open up with salad. Today, I’m sharing three non-boring salad recipes from The Test Kitchen (who I’m totally obsessed with). These come from “The Complete Salad Cookbook”. While it’s true I’m a very healthy eater, I also deeply love a salad in my soul.

This first salad is absolutely like something I would order in a restaurant. I loved every bite. It’s a simple salad that feels very elevated.

“Salad with Herbed Goat Cheese and Vinaigrette”

what you need for goat cheese:

breadcrumbs (TK calls for melba toasts but this is what I had on hand)
1 tsp pepper
3 eggs (I used one as I made this for one serving)
2 tbsp Dijon mustard (again a cut that down)
1 tbsp fresh thyme
1 tbsp fresh chives
goat cheese

Add Dijon mustard to the egg and whip. Roll desired pieces of goat cheese into balls with herbs, dip them in the egg and then breadcrumbs. And press them into a sheet pan. Put them in the freezer for 30 minutes. While they’re cooling preheat the oven to 475 degrees and start your salad and dressing.

Add all ingredients and whisk aggressively.

In a bowl you’re not using for your salad and toss greens (I used an arugula and spinach mix) with dressing. Once your goat cheese has been in the freezer for 30 minutes put them in the oven but hit them with a little spray oil first. I found mine were perfect after seven minutes.

One thing I added to this recipe that The Test Kitchen didn’t call for was seared scallops, but I thought it would be an amazing addition and it did not disappoint. If you choose, pat down and season the scallops and sear them for a few minutes on each side. I did mine in butter.

I finished this delicious dish with a bit of fresh parmesan and chives. This salad I will be making again and again. I plan to make it when I host as well. Again, simple can be so delicious and elevated.

I went off script a little so for the exact recipe from The Test Kitchen: Salad with Herbed Baked Goat Cheese and Vinaigrette

Next up!

“Lemony Salmon and Roasted Beet Salad”

This salad is great because it’s hearty, healthy, and fresh. Again, this is loosely based on The Test Kitchen’s version. When it comes to recipes I always have a hard time keeping to the exact recipe. So, let’s get to it and make the dressing.

what you need:

1 pound salmon
1/2 salt tsp, plus 1/8 tsp
1 tsp lemon zest plus 7 tbsp lemon juice (3 lemons), divided
1/2 pound beets, trimmed, peeled, and cut into 1/2 inch pieces
6 oz arugula and spinach mix (what I used)
2 hard boiled eggs, shredded

what you do:

Cook your salmon as you wish. I pan fried mine in oil and shredded it. Add beets to a bowl, add 1/8 tsp salt, cover and microwave until tender. Mine took about six minutes. Assemble your salad. Add greens of choice, beets, eggs, salmon, and I added cucumber which this recipe didn’t call for but I love mini cucumbers and felt it added to this dish. Add your dressing and top with fresh dill.

What I loved about this salad was the technique of microwaving the beets. Most of the time they can take long but, microwaving them really sped up the process.

Lastly and right on track with the winter season…

“Chopped Winter Salad with Butternut Squash”

Let’s make our dressing. One thing I added to this was honey because I’m obsessed with more of a honey mustard vibe. Feel free to exclude. Make sure you emulsify very well to make sure the oil mixes well.

what you need:

2 pounds butternut squash
red cabbage
greens of your choice
1 apple (I peeled mine)
pecans (or nuts of your choice)
2 oz feta
I added cranberries
what you do:
Add everything to a bowl and toss with dressing. MAKE SURE you get the full bite it’s absolutely worth it!