This coconut-curry spread, based on chickpeas and cannellini beans is rich with spices and coconut. Aside from serving it in romaine leaves as suggested in this recipe, you can…
When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add…
A gorgeous fall themed salad with an epic name but a relatively simple procedure. Roasting fennel lightly caramelizes and brings out the delicate licorice flavor. The crunch of roasted…
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…
Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when it’s made all-vegetable.Traditionally, it’s made with seafood and vegetables, but taking the fish…
Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic…
The synergy between hearty BBQ tempeh croutons and crisp salad veggies dressed in creamy vegan ranch dressing is most appealing. First presented as one of our Vegan Dinner Hacks, paired…
The smoky-sweet flavor of tempeh bacon makes a simple salad sizzle. Especially in winter, when salad is a lot less tempting than soups and stews, adding something warm and…
I don’t know about you, but I consider ramen a primary cheap-eats food group, and this take on it has major protein and flavor punch. Keep some ramen noodles…
This recipe for using einkorn wheat berries in a salad is perfect for summer entertaining or everyday meals. Reminiscent of tabbouli as far as the flavor and ingredients, this…
Here’s a festive and fabulous way to serve a first course salad featuring avocado, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty combo…
This sweet, tart, and crunchy salad featuring arugula, jicama, and blood oranges is almost too pretty to eat. It goes well with a savory soup. Recipe and photo from…
This simple, spicy cucumber salad works well as a side dish, or tossed into a green salad, thrown into a wrap, or added to a falafel or sandwich. The…
The synergy of flavors of arugula, fresh figs, and toasty maple-flavored walnuts prove that you don’t need a lot of ingredients to create an exciting salad. Fresh figs are…
Inspiration can come from anywhere at any time. One evening I was watching Anthony Bourdain’s show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At…
This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red…
This vegan Kale caesar is an updated version of the classic American caesar salad. There’s not much to to the original recipe other than lettuce, bread croutons, and a…
Weekends are my days for loosening up on what I eat. So on Saturday and Sundays after lunch I enjoy dessert and a big soy latte and a little…
This vegan take on a classic lettuce wedge salad reminds me of many family dinners eaten out at The Brown Derby: a big, crunchy wedge of lettuce topped with…
You don’t need a lot of ingredients with this awesome combination of mango, avocado, pecans, and arugula. It’s a pretty salad that brings such cheer to cool-weather meals. Photos by…
