Roast butternut squash. Nutty whole grains. Fragrant fall spices. Bitter radicchio. Sweet dates. Our sorta salad.
Roast beets so sweet they taste like candy. A scoop of creamy goat cheese. Some peppery greens. And a generous drizzle of honey.
“The perfect combination of sweet-tart creaminess.” That’s what folks are saying about this super easy, super fast fennel slaw.
Peachy keen. That pretty much sums up how we feel toward this simple, skewer-y salad of sorts. Just can’t get enough of it.
Here’s the secret: Before adding the grilled bread—yes, grilled—let everything else meld for half an hour. Trust us.
This recipe is actually not so much veggie spaghetti. It’s more like veggie squiggles. So what the heck to do with it? Lotsa things.
Acidity. Saltiness. Sharpness. Herbaciousness. This North African salad is where all these elements collide to quite lovely effect.
This lime coleslaw may not be your grandma’s recipe, but we think you’re going to like it quite a lot nonetheless.
This take on the classic contains no raw egg, so make it for everyone you love—even the old, the young, and the preggers.
Given its multitude of tastes, textures, and temperatures, this salad is certain to remind you there’s more to this cuisine than pad Thai.
This is not your mom’s potato salad recipe. It’s better. And we couldn’t be more okay with that.
Classic white pizza meets spring greens. Talk about our kinda spring detox!
Baguette slathered with goat cheese and baked to toasty perfection with a can’t-mess-it-up vinaigrette and salad. Easy peasy.
Got eggs, stale bread, and a skillet? Then you’ve got supper. Crisp and crunchy with soft and gooey. Thrifty, too.
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