• The Greens: Use your favorite green or a combination of your favorites. I love any of the following (especially combining some of these varieties together): arugula, little gem lettuce, butter lettuce, frisee, baby kale, dino kale, hearts of romaine, spinach, radicchio or chicories (both very bitter – start with a handful if you’re not a big fan of bitter and round out the rest of the greens with something on the milder end of the list).
• The Seasonal Fruit: Segmented citrus, such as blood oranges or Cara Cara oranges, grapefruit, and tangerine. Sliced apples, Bosc pears, or Asian pears all add a subtle sweetness and welcome crunch. Thinly sliced persimmons are vibrant and just subtly sweet enough. Making this outside of Winter? Use the best-tasting seasonal fruit you can find. Spring strawberries or Summer stone fruit would be delicious.
• The Crunchy Toppings: Toasted pistachios, pine nuts, walnuts, pecans, or almonds are favorites. If you can’t have nuts, try toasted sunflower or pumpkin seeds, or even toasted breadcrumbs.
• The Cheese: Crumbled goat, feta, ricotta Salata, or blue cheese add richness and creaminess. Omit the cheese to keep it dairy-free.

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