Tender-crisp asparagus and firm tofu tossed in a fiery-sweet Sichuan-style vinaigrette made with roasted chilies and Sichuan peppercorns.
'@vegetarian-salad' on Serious Eats
This easy bean appetizer takes only five minutes to prepare, but it does rely on some high quality ingredients for optimal flavor. Tender, creamy giant lima beans are worth the splurge when you're coating them with your best extra-virgin olive oil, sherry vinegar, and a pinch of smoked paprika. Celery, shallots, and garlic round out the flavor profile and add crunchy texture.
Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, and Peanuts (Vegan)
Slick shirataki noodles are perfect for cold noodle salads where their slippery texture helps keep each strand separate while simultaneously picking up plenty of flavor from a sauce of Sichuan peppercorn and chili-infused oil, black vinegar, garlic, soy sauce, and peanuts.
Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year, then served it on a simple salad of shaved fennel and radicchio.
Roasted beets take a long time to prepare, but a much faster way to enjoy their natural sweetness is to slice them paper thin on a Japanese mandoline. By doing this, you release a lot of their natural sugars. Tossed with a simple vinaigrette, they become an ideal addition to a salad of hearty winter greens like endive, frisée, and radicchio, their sweetness complemented by the bitter bite of the greens. Some shaved Parmesan, radishes, and toasted flax seeds finish this simple salad off.
A fancy Thanksgiving salad that won't add to your holiday stress. Made with roasted brassicas, potatoes, radishes, and sunchokes plus frisee and radicchio, this dish can be prepped ahead with no loss in quality. Plus, it hardly wilts once dressed!
Loosely based on Middle Eastern tabbouleh salad, this easy make-ahead salad combines grape tomatoes (sweet and ripe any time of year) with cucumber, parsley, mint, and quinoa for a bright and refreshing make-ahead salad that's hearty enough to serve as a light meal.
You could say I've been on a bit of a chickpea kick recently, but only because they're so easy to love! They make the kind of dishes that are not just delicious when first thrown together, but actually improve with time. It's really the ideal food for a packed lunch, whether it's at school, the office, or on the road. This version combines chickpeas with grated carrots, pumpkin seeds, and plenty of dill.
A simple salad of chickpeas dressed in a light vinaigrette flavored with cumin, shallots, and olive oil. Crunchy celery and parsley finish it off. This is the kind of salad that gets better as it sits—Make it one night and pack it for lunch at the office or on a picnic the next day.
Cold buckwheat noodles and finely chopped kale are tossed together with silky bites of wakame, crunchy bean sprouts, creamy avocado and a sesame-miso dressing for a healthy and light dinner that's ready in less than 30 minutes.
The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together.
A hearty salad with rye berries, tender carrots, onions, cilantro, celery, and toasted Marcona almonds in a simple olive oil vinaigrette.
Colorful citrus is finished with turns of black pepper and a shower of salty feta and fresh mint.
A hearty salad of roasted carrots flavored with cumin and chilies, served with a simple mole sauce, radishes, greens, and crunchy pumpkin seeds.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
Oven-roasted tomatoes get sweetness and depth from maple syrup and balsamic vinegar in this winter-friendly twist on traditional caprese salad.
An easy Asian-inspired salad of hearty greens dressed in a sesame dressing.
Persimmons lend a seasonal touch to a fall salad with arugula, pomegranate seeds, mint and feta.
As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.