We love this delicious pesto potato salad recipe from Yotam Ottolenghi. It’s basically a simple pesto potato salad, made even more flavorful with the addition of peas, eggs, mint, a little vinegar, and extra parsley.
Salads
We love the bright colors and unexpected mix of ingredients in this radicchio salad. Peaches lend color and sweetness and the edamame and feta help make this dish substantial enough for a lunch entrée.
We love this maple-infused dressing with spinach, feta, and grapes, but it also pairs perfectly with fresh spring strawberries and chèvre, or, in the fall, with blue cheese and pears.
Salads
Vernal Equinox Salad
During the transition between winter and spring, it can be a challenge to eat seasonally. This spring salad from chef Cortney Burns captures the moment exactly, using fresh and cooked vegetables to satisfy the cravings of both seasons.
This recipe is everything you’d want in a kale salad: lots of kale, the sweet caramelization of roasted squash, the brightness of quick-pickled onion, the tang and saltiness of feta, and the crunch of toasted pecans.
Tossed with a light dressing, sweet cranberries, and crunchy nuts, this kale salad with cranberries is a staff and reader favorite.
Instead of opting for the traditional mozzarella-and-basil combination, this salad draws inspiration from Vietnam, with a punchy vinaigrette, whole leaves of mint and cilantro, and a golden crown of irresistible crispy fried shallots.
Maple syrup gives this easy, tangy coleslaw with maple-cider dressing recipe a slightly sweet lift.
A big green salad studded with grapes, almonds, and bits of blue cheese balances out the richness of a holiday menu and adds a pop of color to the table.
As the seasons change, so do our cravings. Enjoy the first fall flavors in this colorful, healthy salad.
Winter salads are a delicious and easy option for a refreshing, hearty meal after the chaos of the holidays subsides.