Salads

A little sweet and a little tangy, this homemade vinaigrette is sure to bring life to your next salad.

Make this salad your own by incorporating a variety of fruit, nuts, and seeds and then topping off with a homemade maple-cider vinaigrette.

This hearty fall salad is dressed with a garlicky Dijon vinaigrette and includes crisp green beans and tart-sweet navel oranges.

This hearty fall salad uses hot-smoked trout and an Asian-inspired dressing made with garlic, ginger, rice vinegar, and honey.

This hearty fall salad includes farro and is dressed with an apple-cider vinaigrette.

This hearty fall salad is dressed with a creamy yogurt dressing and topped with sliced Bosc pears and crumbled feta cheese.

Inspired by the Indigenous foods of South America, this medley of nutty quinoa and caramelized grilled corn makes a great main course for plant-based diners or a satisfying side for omnivores.

Grilled watermelon and cool cucumber are paired with red onion and basil for a quick summer salad.

Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.

Customize this zippy dressing with any combination of fresh, tender herbs like cilantro, dill, mint, or the fronds from your fennel bulb.

Swap quinoa for the millet in this salad, which gets its kick from a Thai peanut sauce.

Canned tuna makes this salad come together in minutes.