Salad

Mildly bitter radicchio, nutty hazelnuts, and pops of sweetness from pomegranate seeds and pears zhuzh up roasted turkey in this leftover turkey salad

Everything good about a lox and bagel sandwich (minus the bagel).

Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.

This slaw reimagines brussels sprouts as an adorable mini salad green. Core them with a paring knife and the leaves will pop right off.

Red rice is a short-grain, nutty-tasting type; you can use short-grain brown rice in its place.

Cold weather means less fresh, raw salads…or does it? These winter salad ideas make fine use of hardy greens.

There's bread in my vinaigrette! And we like that way. Sourdough enriches salad dressing for a creamy, tangy finish.

Look for celery root that is firm—not spongy—at the bottom end.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

It’s amazing how much pork belly you can eat when you alternate with bites of this crunchy and cleansing slaw.

Spaghetti squash is really more like a rice noodle then spaghetti, so we riffed on a cold noodle salad. This would be great with leftover sliced steak or pork, too.

Salad is a crisp, vibrant, and welcome antidote to all that Thanksgiving heaviness

Massaging the dressing into the kale with your hands helps break down some of the fibers so the greens are more tender.

Vibrant greens, handfuls of fresh herbs, nuts for crunch, and horseradish for bite. Ingredients are suggestions; feel free to mix it up.

Something totally unlike the big Thanksgiving meal: light, fresh, and full of Asian flavors.

Cutting endive into long, layered spears gives it an elegant look.

Parsnip, a vegetable usually roasted or puréed, is crunchy, sweet, and delicious raw. Who knew? Plus, learn how to master the mandoline.

Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.

A palate-cleansing fennel salad to balance rich pork and hearty sides.

Loaded with fresh herbs and sturdy kale and then set off by a bright and spicy dressing, this salad from Hot Joy is an ideal counterpoint to the more decadent dishes on the table.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.