There are many ways to customize both the salad and dressing in this recipe. Hahn uses romaine as the base of the salad, but many other types of lettuce will work. You can use butter lettuce, spring greens, spinach, iceberg, or red leaf lettuce, to name a few. You’re also free to mix and match the veggies in this salad based on what you like or what you have on hand. “I try to be very aware of food waste, so I love using up items that I have in my fridge that may otherwise go to waste. Bell pepper strips, shredded carrots, radishes, sugar snap peas, asparagus, cauliflower, broccoli, purple cabbage, peas, and corn are just a few more choices of what you can use in this salad,” Hahn shares.
For the crunchy element, you can use sunflower seeds or any type of nuts — like almonds, walnuts, or pine nuts — in place of the pepitas. Topping the salad with croutons is another way to bring in a crunchy texture. Finally, for the vinaigrette, other fresh herbs that work wonderfully in the dressing are oregano, basil, mint, and sage. All provide freshness with a different flavor profile.
