Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts
Keep this formula on hand, and you'll never be far from a delicious veggie dish, no matter the season. Just follow this basic blueprint: greens (here, red leaf) + seasonal vegetable and/or fruit (corn and peaches) + cheese/something creamy (avocado and feta) and/or egg + nuts (walnuts). Throughout the year, it's an easy way to elevate a simple green salad to one that transcends the genre.
Get the recipe: Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts
Kale Salad with Red Quinoa and Carrots
You'll win over converts with this reinvention of the ubiquitous healthy salad. It starts with red quinoa, which provides a nutty crunch; then there are diagonally sliced carrot coins (they're a bit larger than circles and help make the plate more eye-catching); and baby-kale leaves, which are more tender than the regular-size. You toss the leaves in a pomegranate-molasses-sherry vinegar dressing, for a bit of sweetness; and finally, sprinkle on hefty doses of crumbled goat cheese and toasted, sliced almonds.
Get the recipe: Kale Salad with Red Quinoa and Carrots
Edamame Bean Salad
Tender, protein-packed edamame can boost any salad, but the young soybeans are the stars of this dish. There are also avocado pieces speckled with poppy seeds and matchstick carrots (purple, yellow and orange varieties), so there's a nice balance of textures. This recipe suggests a citrus or creamy dressing, such as
this spicy, lemony one or
this miso-based one.
Get the recipe: Edamame Bean Salad
Salad of Spicy Greens, Cherries, Prosciutto and Goat Cheese
A salad of arugula, watercress and mizuna is a spicy foil for fresh cherries, which tame the bracing flavors. Thin slices of prosciutto and handfuls of crumbled goat cheese add a silky, rich taste.
Get the recipe: Salad of Spicy Greens, Cherries, Prosciutto and Goat Cheese
Photo: Courtesy of Purple Carrot
Winter Panzanella with Seared Portobello Steaks
We don't often eat panzanella in cooler weather, as the bread-and-veggie dish usually brims with ripe summer tomatoes. Yet this recipe convinces us that the entrée salad can make a winning meal even when tomatoes aren't at their peak. It uses lacinato kale, a dark, purplish variety that grows through the winter in all but the chilliest climates. With walnuts for crunch, mandarins for sweet juiciness and portobello mushroom "steaks," this meal will have you wondering what other summer recipes you can winterize (corn on the cob in February, anyone?).
Get the recipe: Winter Panzanella with Seared Portobello Steaks
Massaged Beet, Carrot and Brussels Sprout Salad with Citrus-Tahini Dressing
Kale isn't the only vegetable that can use a good massaging. In this play on coleslaw, you'll see how thinly sliced Brussels sprouts, beets, carrots and Napa cabbage also benefit from the technique. The sprouts can be fantastic raw—they just need to be broken down somewhat, by the action of your hands working oil, lemon juice and salt into them. A citrus-tahini dressing completes the salad, which tastes even better after sitting in the refrigerator for a few days.
Get the recipe: Massaged Beet, Carrot and Brussels Sprout Salad
Shaved Fennel, Grapefruit and Arugula Salad with Avocado Oil Vinaigrette
The tart flavors in a salad of baby arugula, grapefruit and fennel are beautifully balanced by an avocado oil vinaigrette and crunchy black pepper croutons baked with the same ultrahealthy oil. The croutons can be made up to two days in advance and stored in an airtight container.
Get the recipe: Shaved Fennel, Grapefruit and Arugula Salad with Avocado Oil Vinaigrette
Heirloom Tomato and Fresh Oregano Greek Salad
Splash olive oil and lemon juice over this Greek version of Caprese salad, layered with chalk-white feta, fresh oregano, cucumbers, red onions and colorful heirloom tomatoes.
Get the recipe: Heirloom Tomato and Fresh Oregano Greek Salad
Farm Stand Corn Salad
Sweet fresh corn, right off the cob, makes a fabulous base for a refreshing summer salad.
Get the recipe: Farm Stand Corn Salad
Asian Pear Salad
Slices of crisp Asian pear mingle with parsley, celery leaves and bean sprouts in this light, palate-cleansing salad.
Get the recipe: Asian Pear Salad
Pear Salad with Tamari Pecans and Blue Cheese
What distinguishes this salad? A tangy dressing made from pear juice, that's reduced into a syrup.
Get the recipe: Pear Salad with Tamari Pecans and Blue Cheese
Tomato and Feta Salad
This mouth-watering salad couldn't be simpler—or tastier, or prettier....
Get the recipe: Tomato and Feta Salad
Watermelon and Tomato Salad with Feta
Easy to make and loaded with flavor, this spin on a Greek salad (watermelon with feta!) is a great side dish at any barbecue.
Get the recipe: Watermelon and Tomato Salad with Feta
Cara Cara Orange, Arugula and Vidalia Onion Salad
Slices of Cara Cara orange and sweet Vidalia onion get tangled up in an arugula salad, tossed with crimson pomegranate seeds and snowy ricotta salata cheese.
Note: You may substitute any available oranges for the Cara Cara oranges.
Get the recipe: Cara Cara Orange, Arugula and Vidalia Onion Salad
Mâche Salad with Pear, Goat Cheese, Beets and Walnuts
Save time! Make this salad in the morning and dress it right before serving.
Get the recipe: Mâche Salad with Pear, Goat Cheese, Beets and Walnuts
Arugula and Shaved Parmesan Salad
Ethiopian-born chef Mollie Ahlstrand has adopted an Italian cooking style based on simple recipes and the freshest ingredients, as in this pungent salad of arugula and shaved Parmesan.
Get the recipe: Arugula and Shaved Parmesan Salad
Mozzarella and Arugula Salad with Croutons and Black Olives
This simple arugula salad showcases sublime, delicious, fresh mozzarella.
Get the recipe: Mozzarella and Arugula Salad with Croutons and Black Olives
Sautéed Shrimp Salad with Ginger-Cilantro Dressing
Served as an appetizer or salad, this dramatic dish will impress your guests.
Get the recipe: Sauté ed Shrimp Salad with Ginger-Cilantro Dressing
Summer Peach Salad
You'll love this fabulous summer salad, in which the fruit meets its equal and opposite reaction—sharp Pecorino Romano cheese.
Get the recipe: Summer Peach Salad
Festive Holiday Salad
The dressing can be made up to two days in advance, refrigerated in an airtight container and whisked before using.
Get the recipe: Festive Holiday Salad
Couscous Salad with Dried Cherries and Hazelnuts
Slightly sweet, chewy dried cherries star in a colorful salad made with couscous—spiced with tumeric, saffron, cumin and cayenne—roasted hazelnuts and fresh mint.
Get the recipe: Couscous Salad with Dried Cherries and Hazelnuts
Photo: Richard Gerhard Jung
Arugula Salad with Baked Ricotta
A simple salad, the freshest ingredients, the perfect start to a meal.
Get the recipe: Arugula Salad with Baked Ricotta
Green Bean and Plum Salad
Summer's juicy, purple-red plums sliced carpaccio-style thin are the base of an extraordinary salad with crunchy green beans, pesto and Parmigiano-Reggiano cheese.
Get the recipe: Green Bean and Plum Salad
Shaved Fennel Salad
Alfred Portale's shaved fennel salad with green apples and Pecorino Romano.
Get the recipe: Shaved Fennel Salad
Fennel, Olive and Oranges Salad
The combination of fennel and oranges make this salad crunchy, fresh and bright.
Get the recipe: Fennel, Olive and Oranges Salad
Tomato-Cucumber Salad
Two of our favorite veggies make this a delicious recipe.
Get the recipe: Tomato-Cucumber Salad
Spinach Salad with Pomegranate Vinaigrette
Balance the flavors of this dish by serving it over farro and black rice.
Get the recipe: Spinach Salad with Pomegranate Vinaigrette
Endive, Radicchio and Orange Salad with Mint Vinaigrette
This zingy mélange of endive, radicchio and orange with mint vinaigrette is a great way to start any dinner.
Get the recipe: Endive, Radicchio and Orange Salad with Mint Vinaigrette
Turnips and Broccoli Rabe with Parsley
Another ode to Italian cuisine—April Bloomfield combines broccoli rabe and turnips with parsley, garlic and fennel.
Get the recipe: Turnips and Broccoli Rabe with Parsley
Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Give oomph to arugula with spiced pumpkin, pine nuts and Pecorino. Together, it's music for your mouth.
Get the recipe: Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar
Paula's Favorite Green Salad
This salad contains many of chef Paula Disbrowe's favorites: chervil, a mustardy lemon-vinaigrette and sliced avocado to add silkiness.
Get the recipe: Paula's Favorite Green Salad
