The day after Thanksgiving is a good time to lighten up in a big way. This salad is chock-full of seasonal produce, as well as a helping of leftover turkey.
Seriously the most amazing, not to mention unexpected, Caesar salad.
Similar to an Italian panzanella salad, this salad is Syrian in origin, and includes fresh herbs and crunchy romaine.
Be sure to use Percorino in this salad for a nice, creamy dressing - other cheeses won’t work as well.
Tender blanched asparagus joins seared tuna, hard-boiled eggs, and wedges of golden potato for a very springtime Nicoise salad.
This salad is light and flavorful, and is inspired by street vendors in Mexico who serve mango on a stick with hot sauce. Plus, it’s so easy to make: just mango, and a handful of fresh ingredients.
This is a simple twist on potato salad, with a quick sauce of avocado, fresh dill, and lemon.
This quick and easy noodle dish is light and flavorful, perfect for the first days of spring. Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.
Pistachios, sesame seeds, and a bright and vinegary miso dressing make this kale salad a bit different from the usual.
When you come across perfectly fresh, bright green Brussels sprouts, shredding them paper thin for a salad is a wonderful treatment. Use a mandoline for very fine, feathery slices. Omit the cheese for an equally pleasing vegan dish.
This is a hearty salad with an unexpected and satisfying combination of ingredients.
This simple salad is worthy of a dinner party, but is so easy to make, it’s good for a casual weeknight dinner too.
I made this up during the spring beet season, and used shrub because I was hunting for vinegar in my cupboard, but didn't have any. It was a happy surprise!
This is a fresh, easy, and very colorful salad that's sure to impress.
This hearty salad is easily doubled if you're feeding more than two.
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
Add fresh herbs or chopped red onion to spice up this basic recipe
During asparagus’s short season, serving it raw is a great way to enjoy it. Shaving the spears into thin ribbons and briefly marinating them in a quick vinaigrette turns the asparagus soft and almost creamy.
Pan roasting the millet here brings out its nutty flavor. If fresh corn isn't in season yet, use frozen corn.
Here's a simple salad dressed in a light and creamy dressing, full of fresh herbs.
This fresh and vibrant salad hits the spot on dreary winter and fall days.
This Thai-inspired recipe makes a perfect healthy dinner for one, but can be easily multiplied for more servings.
Substitute small new potatoes or quartered golden potatoes for the purple ones, and this hearty salad will be just as good. It’s easily doubled.
This palate-cleansing salad balances out rich winter meals. The recipe calls for the vegetables to be thinly sliced, and a mandoline would come in handy here.
Crunchy and vibrant, this salad is flavorful and refreshing.
Winter vegetables can often seem heavy, but this root vegetable and apple salad is crisp and refreshing, a great antidote to filling holiday foods.
Feel free to use whatever lettuce or blend of greens you like here.
Melon and paper-thin prosciutto are a perfect pairing, salty and sweet. This well-rounded salad features both, along with peppery arugula and champagne vinaigrette.
Subtly spicy mizuna contrasts with crispy snow peas and savory, marinated tempeh in this meal-sized salad. Mizuna is related to mustard greens, but has much milder flavor.
This salad of simple ingredients is so refreshing!
This meal-sized salad is summer on a plate.
Classic, cool, and refreshing cucumber salads are a welcome summer side dish, and a nice counter to grilled meats.
This is a really fast, easy dinner, and ideally suited to summer: no cooking required!
Served warm in winter and fall, or cool or at room temperature in the summer months, this is a people-pleasing salad that will show up on your table all year round.
This salad is spring in a bowl! On its own, it's a perfect dinner for one, and would also serve two to three as a side.
Sunflower seeds and sunflower greens make this simple beet salad crunchy and snappy.
Quick-pickled red onions and fragrant basil are unexpected accompaniments to blood oranges in this tasty, easy salad.
Forget what you know about kale salads! Tossed in creamy dressing with skillet-roasted cherry tomatoes, his may be the most delicious kale salad you've had - it really is like a (veggie!) BLT in salad form.
This hearty, main-dish salad is made of chunks of roasted butternut squash, ribbons of sweet, roasted red onion, and warm and nutty toasted pumpkin seeds.
This is a simple, hearty, wholesome salad. You might try doubling the dressing so you have some left over - it would be perfect on a green salad as well as this one.
Baby spinach or butter lettuce would also go great in this unexpected salad.
This is a cheery, filling salad, full of texture and bursts of flavor. A bonus is that it's a snap to prepare.
This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.
This unique dish pulls together ingredients you wouldn't expect. The result is a harmonious, super-flavorful, and refreshing salad.
This is a substantial and filling autumnal salad that can easily be served as a main dish.
This hearty salad is loaded with crunchy, lightly cooked broccoli and dressed in creamy almond vinaigrette.
Locally-produced Renaissance Farm's Sweet Basil Vinaigrette is great to have in the fridge to make a simple dish special. Delicious over salads, of course, but also nice drizzled on grilled meats or used as a marinade.
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.
This salad is perfect durning that short window when corn is fresh and tender to need barely any cooking, or none at all, and green beans and radishes are also at their peak.
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