Salad

Step aside, kale salads. It's Caesar's time.

A peek inside our custom sweetgreen bowl, and pro tips for banishing boring lunches for good.

Nutritional yeast, silken tofu, and capers mimic the anchovies and egg yolks in a classic Caesar. Genius!

Tired of spinach in your smoothie? This recipe is the perfect way to eat something green in the morning.

Don’t skimp on the seeds—lots of crunchy bits throughout keep this salad recipe texturally interesting.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

Larb is hailed as the national dish of Laos. Traditionally the salad starts with extremely finely chopped lean meat or fish and is seasoned with lime juice, chiles, fish sauce, and toasted ground rice. This recipe calls for ground lamb, a fattier protein than what’s usually used, and subs ground peanuts as a nod to the texture of the rice.

Greens keep things fresh and crunchy, and the ponzu sauce coats all of the leaves with citrusy flavor in this salmon recipe. If you can’t find Little Gems, use romaine hearts or any other sturdy lettuce you like.

These were the recipes you loved the most in 2016, from potatoes to chicken parm.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.

You don't need to prep for weeks to have a perfect Thanksgiving dinner. You only need 36 hours.

You don't need to prep for weeks to have a perfect Thanksgiving dinner. You only need 36 hours.

The freshness of the blanched green beans and crisp apple cider vinegar help cut through a heavier meal.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Step one: Pick up a rotisserie chicken at the supermarket.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

This salad brings the sunshine, not the other way around.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

We know, another kale salad recipe! Don’t write this one off. Roasted ginger makes this one extra special.

Stuffing salad still counts as salad, right? In this recipe, it does.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

These were the dishes BA readers loved the most in September.