Chicago Museum Salad
A vibrant, nutrient-packed salad featuring seasonal vegetables, a zesty lemon-dill vinaigrette, and toasted pumpkin seeds for crunch. This mediterranean-inspired salads ready in about 15 minutes pairs Mixed greens, halved Cherry tomatoes, thinly sliced Cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 5 oz Mixed greens
- 1 cup, halved Cherry tomatoes
- 1/2 cup, thinly sliced Cucumber
- 1/4 cup, thinly sliced Red onion
- 2 tbsp Lemon juice
- 1 tbsp, chopped Dill
- 3 tbsp Olive oil
- 1/4 cup, toasted Pumpkin seeds
Instructions
- Step 1: In a large bowl, whisk together 2 tbsp lemon juice, 1 tbsp chopped dill, and 3 tbsp olive oil until emulsified and smooth.
- Step 2: Add 5 oz mixed greens to the bowl, then toss with 1/4 cup thinly sliced red onion, 1/2 cup thinly sliced cucumber, and 1 cup halved cherry tomatoes until evenly coated with dressing.
- Step 3: Divide the salad among plates, then sprinkle 1/4 cup toasted pumpkin seeds evenly over each serving. Toss gently once more to distribute seeds and allow the dill to release its aroma.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chicago Museum Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicago Museum Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Chicago Museum Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicago Museum Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicago Museum Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
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