Salads

Warm Citrus Black Lentil and Quinoa Salad

Black beluga lentils are a perfect base for a quick, light salad. As an alternative to citrus, you can try other fruits, such as unsweetened dried apricots, raisins or dates.

By Cary Neff

Salads

Cauli-Slaw

This slaw can be made even more colorful by using purple or green cauliflower, and by substituting red apples for the green, or adding red cabbage into the mix. Sprinkle in some currants for more texture and flavor. Although a food processor with a grater attachment is helpful for preparing vegetables for this salad, you can use a hand grater or finely chop the vegetables by hand.

By Karen Olson

Salads

Mixed Winter Salad

A refreshing blend of orange and basil brings out the natural flavors of grilled beef. (For a vegetarian option, replace beef with tempeh. Marinate the tempeh in one-fourth of this dressing, then grill.) This salad would also be great with grilled chicken breast.

By Cary Neff

Salads

Raw Kale Salad

Combining finely chopped kale with lemon and olive oil — then gently massaging them together — breaks down kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor.

By Cary Neff

Salads

Salad of Mixed Greens With Blueberries

A vibrant and easy spring mix salad with blueberries, goat cheese, walnuts, and balsamic dressing.

By Cary Neff

Salads

Fennel and Parmigiano Salad With Toasted Pecans

Fresh and flavorful, this shaved fennel salad with toasted pecans and Parmigiano is the perfect dish

By Dara Moskowitz Grumdahl

Salads

Wild Rice, Grapes and Feta Salad

Mix up your classic salad with wild rice and grapes this Thanksgiving.

By Betsy Nelson

Salads

Celeriac Salad

Julienned celery root, carrots, Granny Smith apples, and caper are gently folded into a creamy lemon-infused mayo. Enjoy it solo or nested in endive leaves for a refined presentation.

By Cary Neff

Salads

Chopped Vegetable and Bean Salad

This refreshing salad is made with crisp romaine lettuce, crunchy vegetables, savory olives, and hearty beans, and drizzled with a light, zesty vinaigrette.

By Dara Moskowitz Grumdahl

Salads