Roasted butternut squash and kale come together in a vinaigrette flavored with maple syrup and sherry vinegar.
Cider vinegar and sugar create a sweet-and-tangy flavor.
Flavorful beans dressed with sherry vinegar, olive oil, and a pinch of smoked paprika.
A vegetable-heavy spin on cold peanut noodles.
The key to great tabbouleh salad is to control its moisture.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
No massaging needed.
Sweet and earthy beets are at their best in this salad.
Fresh, spicy, and crunchy.
This simple salad gets better as it sits.
This hearty salad is inspired by tabbouleh.
These slippery noodles pick up plenty of spicy flavor.
A very quick and easy side dish for a Chinese feast.
This salad gets better as it sits.
A rich tahini-miso dressing sets off a satisfying salad of grapefruit, avocado, and crispy tofu.
Festive, colorful, and perfect for entertaining.
Tender, bitter, herbaceous, and fresh above all else.
Thanks to a huge variety of textures and flavors, every bite of this salad is fun.