Salad

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.

This is the rich, healthy-ish, and totally satisfying salad for people who think all homemade salads are meh.

A drop of sherry vinegar makes every dish better—find out why we're obsessed with it right now.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

These make ahead salads are even better the next day. No joke.

Who says turkey get a monopoly on Thanksgiving?

This is made with house-pickled herring at Oberlin, but smoked trout is equally delicious as an ­anchovy alt. If you can’t get kohlrabi, try this same scenario on romaine. This recipe is from Oberlin, one of the Hot 10, America's Best New Restaurants 2016.

Persimmons stand in for ripe tomato in this caprese-ish salad, and if you haven’t had them before, they’re worth trying. Before you buy, things to know: The squat fuyu persimmon lacks the tannins that define their pointy-bottomed counterpart, the hachiya variety. While fuyus can be eaten when slightly underripe (they’ll be crunchy), the hachiya needs to be dead ripe or else it will be insufferably bitter. This recipe is from Wildair, one of the Hot 10, America's Best New Restaurants 2016.

An addictive slaw with sweetness from the fresh coconut and sneaky, creeping heat from the chiles. Be warned! This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

Cucumbers and peaches: So weird, it totally works.

It's time to introduce some glamour to the salad course.

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

You'll be going back for seconds of this caramelized citrus-beet salad.

This colorful salad packs a bit of heat by adding the jalapeño; it balances out the cooler flavors, but feel free to omit it.

Freshness counts. Buy prime tomatoes when they’re in season. And, if possible, grind whole green cardamom pods rather than using powdered.

To prep this salad ahead, hold beets and scallions in a bowl of cold water with a splash of vinegar, which both seasons them and maintains crunch.