Shredded cabbage, shredded carrots, peas, sunflower seeds, poppy seed vinaigrette

Last night I made a salad with kale, onions and carrots (all roasted), with chickpeas and almonds, topped with a dressing made of apple cider vinegar, honey and mustard (the roasted veggies were coated with olive oil, so I didn't add any more to the dressing). Sometimes I add toasted goat cheese or parmesan, and use other veggies -- fennel, butternut squash, etc.

I went to a restaurant last night and I had an amazing salad, it was so elevated. I didn't realize the restaurant was run by a chef who has earned a Michelin star for a previous restaurant until afterwards.

It had several kinds of radishes, very fresh small bits of lettuce, asparagus cut in very small pieces (almost like a diced onion), tarragon, and Banyuls vinaigrette.

Lots of great combos already mentioned. I also love an Asian style with a mix f spinach, arugula and romaine, cucumbers, carrots, scallions, red peppers and a piece of salmon on top with some crunchy tortilla strips n top and a sesame vinaigrette.

I love making salad and make good salads! A recent salad I made had butter lettuce (my favorite!), spring mix, cucumber, apple, thinly sliced shallots, and feta. I always make my own dressing, which always includes evoo (always), red wine vinegar/lemon juice/balsamic, and salt and pepper; if I’m feeling frisky I’ll add liquefied honey (honey+hot water+stir vigorously), herbs, Dijon mustard and/or shallots/white onion.

I love a warm grain in a hearty kale salad. Once the kale is massaged down I add some cooked farro or bulgur or lentils or quinoa and then whatever else. But I think the warm grain addition is really important.

I have made this roasted carrot salad a few times and really like it.
https://inspiredbycharm.com/roasted-carrot-salad/#recipe

Beets, Granny Smith apples, goat cheese, diced cucumber, toasted walnuts, pepitas, and dried cherries over arugula

Romaine, red onion, citrus (grapefruit is best, orange or tangerine will do, but you have to cut sections out with no membrane -- don't just peel and section and put in the salad), pomegranate seeds, vinaigrette.

Wedges of organic iceberg, quartered cherry tomatoes, minced scallion, bacon, blue cheese, and blue cheese dressing (combine 1/4c mayo, 1/4c sour cream, 2oz crumbled blue cheese, a squeeze of lemon juice, salt & pepper to taste, a bit of milk or buttermilk to thin out to the consistency you like, then refrigerate for a least a couple of hours, preferably overnight, before eating).

A really good crisp leaf lettuce, Maldon salt, cracked pepper, wine vinegar, and really good olive oil.

Spinach, thinly sliced mushrooms, bacon, and sliced boiled egg, wilted with warm bacon dressing (whisk 3TB apple cider vinegar with 2TB sugar or honey, 1TB or so of dijon mustard, and salt and pepper to taste ... then saute a minced shallot in 4 TB or so of the bacon fat from the bacon you cooked ... then stir the bacon fat/shallot mixture into the vinegar mixture).

Can’t beat (pun intended) a classic roasted beet and goat cheese number.

My favorite salad:

Arugula, strawberries, basil, sunflower seeds, radish, and goat cheese, with balsamic vinaigrette

I also like the combo of watermelon, feta, and mint over spring mix!

I love roasted carrots - with olive oil, salt and a little harissa, on a bed of kale with macron almonds and raisins. Works with a variety of sweet and savory dressings.

What is your favorite combination for salads? I am looking for inspiration.

Spinach, strawberries, pecans and crumbled goat cheese? Poppy seed dressing?

Feta, red onion arugula and walnuts with a lemon vinaigrette?