Having a repertoire of great salad recipes is important. This is a list of many of the best salads I’ve prepared over the years. There is a mix of green salads, grain salads - all with an emphasis on fresh, whole, seasonal, plant-based ingredients. Enjoy!
See my recommended Wellness Cookbooks
See my recommended Vegetarian Cookbooks
I've been making these coin-shaped zucchini pickles all summer. They're quick to make, great to have on hand, and I don't bother canning them. Delicious on crusty, goat-cheese slathered grilled bread (or just about anything cheesy or crunchy) and simple salads.
A buttermilk farro salad inspired by one I had at Clyde Common in Portland, Oregon - farro with shaved radishes, zucchini, and fennel tossed with a tangy herbed buttermilk vinaigrette.
From a recipe in Put A Egg On It magazine, issue #2 - Black-eyed peas with lots of caramelized leeks, melted butter, marjoram, and tarragon.
Inspired by a recipe in Miranda Gardiner's Teaching Dad to Cook Flapjack - a simple bean salad tossed with lots of toasted almonds, fresh thyme, and an assertive honey-balsamic dressing.
Because I can't seem to get enough farro lately- a lunch made from farro, bocconcini, a bit of homemade creme fraiche, and herbs from last weeks farmers' market. And a couple pics from Golden Gate Park.
This particular salad came together on a whim - slender, barely-cooked asparagus and carrots alongside lots of deeply toasted almond slices, tossed with a jalapeno-cilantro drizzle.
A one-dish meal, inspired by a recipe in Harumi Kurihara's Everyday Harumi - asparagus, broccoli, and tofu tossed with a salty-sweet miso dressing.
A spring pasta salad made with a vibrant red-wine and saffron vinaigrette, asparagus, and toasted whole wheat orecchiette pasta from Puglia.
I used my friend Molly Watson's recipe as a jumping off point here, and ended up with a roasted squash salad of sorts. It uses the pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.