Salads

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.

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.

Make this gorgeous tomato salad packed with fresh summer produce, as seen on Weekends with Yankee.

Fresh mozzarella and ripe tomatoes are the basis for this simple, delicious Caprese salad recipe from Connecticut’s Arethusa Farm, featured in season three of Weekends with Yankee.

Try this simple, delicious summer corn and nectarine salad recipe from cookbook author Alana Chernila.

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.