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plate of salad with kale, romaine lettuce, corn, broccolini, avocado, tomato, goat cheese, and golden raisins

Seasonal Vegetable Salad (copycat North Italia)

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5 from 1 review

This Seasonal Vegetable Salad recipe is what you’ll find at North Italia. It’s topped with delicious corn, roasted broccolini, avocado, and goat cheese and tossed with an Italian Herb vinaigrette. This salad might make you like vegetables!

  • Total Time: 15 minutes
  • Yield: 2 1x

Ingredients

Units Scale
  • 2 cups romaine lettuce, shredded
  • 1 1/2 cups kale, shredded
  • 8 cherry tomatoes, halved or quartered
  • 1/4 cup fresh corn
  • 1/2 cup broccolini
  • 1/4 cup cooked couscous
  • 1 ounce goat cheese
  • 1 tablespoon pistachios, crushed
  • 1 tablespoon golden raisins
  • 1/2 cup avocado, diced
  • 3 tablespoons Italian salad dressing, divided

Instructions

    1. Preheat the oven to 400 degrees. Drizzle a little olive oil over the broccolini. Bake for just 6-8 minutes (depending on the size).
    2. Cook the couscous according to the package directions. (Lightly brown the couscous first, then after the water comes to a boil, cook it for 6-8 minutes.)
    3. Cut your romaine lettuce and kale, the corn from the cob, and halve or quarter your tomatoes.
    4. Place the romaine lettuce and shredded kale in a mixing bowl. Add 1-2 tablespoons of Italian dressing and begin to massage the dressing into the kale and romaine leaves.
    5. Add the remaining ingredients: tomatoes, corn, and broccolini. Toss all together.
    6. Place on a serving dish. Top with a few pieces of avocado. Garnish the salad evenly with goat cheese, pistachios, and golden raisins.
    7. Drizzle with a little more dressing. Eat and enjoy!

Find it online: https://www.amysnutritionkitchen.com/seasonal-vegetable-salad-copycat-north-italia/

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