Salad

This peak fall salad is for when you've overdone it on pie.

This salad is perfect for a weekend lunch or a quick weeknight dinner. The leftover vinaigrette is great spooned over fish or grilled vegetables.

Butter lettuce, grown hydroponically, is a great way to add green to your cold-weather menus. This quick and easy salad is so tasty that you can throw some leftover roast chicken on top and call it a meal. We use store-bought walnuts here; for The Dandelion's recipe for spiced walnuts, go to bonappetit.com/go/walnuts.

Pair fennel with jewel-like pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of a chef Yotam Ottolenghi salad.

Letting the hot steak rest over a platter of frisée serves to gently wilt the greens.

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Skip the bottled ranch; make this dressing all winter long to add a tangy kick to salads and crudités.

This gorgeous-looking salad, featuring Tuscan kale and brussels sprouts, is a bright alternative to more heavy sides.

This beautiful, classical Southern ambrosia salad is the holiday fruit salad of your dreams.