A twist on the ubiquitous black bean salad - giant black beans and toasted almonds are tossed with a honey-jalapeno-lime dressing and served with a bit of crumbled feta over a bed of baby arugula.

And orzo salad packed with nutritious ingredients - asparagus, almonds, feta, sprouts, broccoli, cucumber, and a zesty lemon dressing.

Inspired by the new farmers market up the street from my house, I made this sauteed asparagus and broccolini salad. Finished with slivered radishes, a chunky lemon-pinenut dressing, and a bit of shaved Parmesan it works alongside pasta, topped with poached eggs, or, on its own.

A pea salad jazzed up with spicy mint-date dressing and tossed with shredded romaine and toasted pumpkin seeds for crunch and texture. A tasty, off-beat, almost burner-free recipe.

A wheat berry salad recipe inspired by a crostini I tasted in Denver, Colorado made by chef Jennifer Jasinski of Rioja. It features whiskey-soaked golden raisins, adobo-kissed goat cheese, herbs, and toasted pine nuts are tossed with a bit of lettuce.

A hearty noodle bowl recipe - whole wheat noodles, plenty of sliced asparagus and other seasonal produce are tossed with a creamy, walnut-miso dressing.

A salad made by pan-frying chickpeas with leeks and a bit of garlic. The creamy dressing is made with plain yogurt and curry powder, and the salad is finished off with plenty of chopped cilantro and chopped red onion.

A shredded brussels sprout salad recipe, slaw-like in spirit, accompanied by lots of toasted hazelnuts, and shard after shard of aged cheese. The sprouts are tossed with a few glugs of olive oil and a big squeeze of fresh, fragrant lemon juice.

Toasted wild nori alongside cilantro, tofu, and plenty of wild rice. The dressing for this salad isn't shy - assertive notes of sesame, ginger, cayenne pepper and soy sauce work their way into the wild rice and tofu. Lots of flavor.

This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.

A jewel-inspired holiday salad recipe - mixed leafy salad greens, wild rice, toasted hazelnuts, dried figs and pluots, tossed with a simple ginger juice vinaigrette that I spiked with just a hint of jalapeno.

A great pepita salad that can brighten up any table. Made from a simple combination of yellow split peas, toasted pepitas, and cilantro pesto.

A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing. A colorful harvest salad perfect for Fall festivities.

A great broccoli recipe, one of my favorites! Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Add baked tofu or pan-fried tempeh and you can easily turn this side into a main course.

A favorite chopped salad recipe - fresh and crunchy with toasted, plenty of pan-fried shallots, chives, cabbage, red onions, and tossed with a simple miso dressing.

This zesty, cilantro-centric soba noodle bowl features a hefty dose of the green stuff, pan-toasted tofu, and plenty of vegetables.

This feather-light, mayo-free, coleslaw recipe uses toasted peanuts, cherry tomatoes, and lime vinaigrette and is perfect alongside fajitas, or whatever you have coming off the grill. Keep in mind - great coleslaw is rooted in great knife skills.

A spring twist on a panzanella recipe. This panzanella features asparagus, spinach, and peas with hearty, garlic and time toasted bread cubes.

A farro recipe I did for my sister's baby shower. Farro, a citrus dressing, roasted spring onions, yellow split peas, fresh peas, a bit of mixed salad greens, and a touch of goat cheese and chives.

This spring ragout recipe delivers a stunning pan of fava beans, green peas, and asparagus finished off with a tiny touch of cream, lemon zest, and grated cheese.

A springtime twist on a traditional tabbouleh recipe featuring peas, asparagus, chives and farm-fresh hard-boiled eggs.

A favorite carrot salad recipe - carrot ribbons sauteed in a bit of salt and olive oil and finished off with lemon zest, finely chopped serrano chiles, a quick squeeze of lemon juice, and lots of cilantro.

A peanut noodle salad recipe featuring soba noodles punctuated with spring onions, tofu, peanuts, and asparagus. Serve it up family-style on a platter at a potluck, party, or buffet - it holds up perfectly at room temp.

A spring-inspired wild rice salad - vibrant asparagus, yellow split peas, and wild rice tossed in an almond butter dressing and finished off with a bit of goat cheese and chives.

This is the farro salad I took to Jack's first birthday party. My favorite citrus Parmesan vinaigrette dressed a bowl of healthy salad greens, plump farro grains, crumbled goat cheese and almonds.

A variation on my favorite egg salad recipe, this version uses plain yogurt in place of mayo and incorporates curry powder, chopped apples, toasted pecans, and minced chives.

Vegan Caesar salad recipe from best-selling authors Isa Chandra Moskowitz and Terry Hope Romero - no eggs, no dairy. Delicious, creamy lemon-caper dressing and garlic croutons.

Plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.

A wonderful farro and roasted butternut squash recipe. Balsamic roasted butternut squash, deeply toasted walnuts, and nutty farro come together in this delicious recipe.

Indonesian red rice salad with boiled eggs and macadamias. Riveting to look at, with a wonderfully complex array of flavors and textures to enjoy.

A tasty white bean salad topped with toasted walnuts, crumbled cheese, and a hint of citrus. Makes a good side dish, a satisfying lunch, or light dinner.

Carrots tossed in a honey-kissed orange dressing, punctuated by toasted pine nuts, black olives and a hint of cumin.

Trying to improve on typical pasta salads, this ravioli salad recipe features ricotta-stuffed raviolis, asparagus, peas, spinach, and toasted pine nuts.

Inspired by a visit to the Maranui Surf Club in Wellington, New Zealand. This chickpea salad recipe combines a big bowl of roasted winter squash, garbanzo beans, cilantro, and red onions with a quick coconut curry dressing.

An impromptu quinoa salad recipe made by tossing a quick tahini dressing with chickpeas, red onion, and cilantro.

Makes a fantastic lunch, and it comes together quick and easy. For those of you unfamiliar with shiso, it is a fierce looking herb with spiky leaves, and wonderful edgy green nose.

Colorful cabbage salad with peanut sesame dressing, ginger tofu, toasted sesame seeds, green onions, and carrots.

Imagine a spring roll without the wrapper and you've got this Myra Kornfeld salad. A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and crispy mushrooms.

A lovely salad recipe utilizing a vibrant citrus and Parmesan vinaigrette. I did a demo of this salad at the San Francisco Ferry Building Farmers Market.

A beautiful beet salad, it can be done without the greens, or with just a bit of greens as a side dish. The vinaigrette is delicious, and the salad looks stunning as part of a larger spread. It would make a great addition to any winter buffet.

Soba noodles are tossed with a fiery ginger-sesame dressing and a generous dose of cucumbers, scallions, and pan-seared tofu - it's the sort of recipe you could serve anytime...