Super Savory Salads
Here’s a simple salad that goes with just about anything. Carrot-raisin salad might just be the first that kids will enjoy! A food processor is a must for preparing this salad quickly; or you can start with pre-grated carrots that come packaged, but make sure they look nice and fresh. more→
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. more→
A Waldorf salad is a salad traditionally made of fresh apples, celery and walnuts, tossed with mayonnaise, and usually served on a bed of lettuce as an appetizer or a light meal. The addition of chickpeas, tart cranberries, and a seasoned mayonnaise make it even more delectable. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. more→
Here’s a vitamin-packed salad featuring oranges, avocado, and watercress, perfect for winter and early spring. It goes with just about anything else you’re serving and can be made in minutes. Photos by Rachael Braun. more→
Green olives, fresh herbs, and crunchy seeds embellish the pairing of baby carrots and broccoli for a simple, savory salad.This is the kind of salad that has good staying power, as long as you take care to cook the broccoli just until it’s barely tender-crisp and still bright green. It’s even better the next day, and is a nice little side to include in your lunch. Photos by Hannah Kaminsky of Bittersweet. more→
Kale, corn, avocado, and tomatoes add up to a seriously delicious salad. With the optional beans, it’s a fantastic main dish salad. Without the added beans, it’s a great companion to tortilla specialties containing beans—burritos, enchiladas, and the like. Recipe adapted from Wild About Greens by Nava Atlas. more→
Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
Any time you put kale and quinoa together, it’s a winning duo. Not only are they both nutritional powerhouses, they taste and look fantastic together. Cook quinoa ahead of time, and this salad can be made in a snap. For an easy meal, serve with Sweet and Savory Sautéed Tofu, and corn on the cob or baked sweet potatoes. Photos by Hannah Kaminsky.