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magazine arugula and peach salad with creamy chive vinaigrette
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Show off peak season citrus in this bright and tangy salad that makes a great counterpoint to some of winter’s dark, rich foods.
5.0
(5)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
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The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.
4.5
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Toss the peppery greens with Italian plums and Parmesan, roasted Meyer lemons and avocado, grilled broccoli and herbs, and more.
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Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
4.7
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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
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Herbs in the dressing beg for herbs in the salad, too. We like to toss this vibrant, green vinaigrette with Bibb lettuce and lots of the tender herbs—like mint, chervil, and parsley. This recipe will dress about 8 cups of mixed greens, and you’ll want to use it all up at once—and close to when you start chopping (the garlic and chives won’t let this last longer than a few hours). Freshness is key here!
3.4
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Whether your produce is peak-season or just so-so, this smart recipe will make it shine.
5.0
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A steak dinner that’s more about the sauce than the meat.
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Crunchy chicharrones are ideal for soaking up bright tomatillo salsa, taking on an ultimate crispy-gone-soggy chewy texture.
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This gin and peach cocktail is tangy, herbal, and refreshing, thanks to a touch of Greek yogurt and a few fresh basil leaves shaken into the drink.
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This salad puts all the best textures on a spoon: crisp, raw broccoli; chewy, sticky dates; and crunchy toasted pistachios. The ras-el-hanout, a Moroccan spice blend featuring aromatic and warm spices, adds a smoky depth to the bright citrusy dressing, which soaks into the broccoli as it sits. Don’t have ras-el-hanout? Garam masala, baharat, or curry powder will also work. And if you’re a meal prepper, this is a great make-ahead salad—it only gets better with a little time.
5.0
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A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.
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Make this peppery salad in the late summer when the plums are perfection.
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You can use any combo of stone fruit in this galette, so dream big! Apricots and cherries would be divine. Peaches and nectarines make good friends…
4.3
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An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
3.4
(3.38)
Easy
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Make this fail-safe combination of sweet-juicy fruit, crunchy-salty nuts, and chewy-fatty cheese your all-season salad template.
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The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!
4.5
(4.5)
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Must love lemon.
4.0
(3.91)
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Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
3.3
(3.25)
Easy
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The color-coded salad is one of Babylonstoren’s signature dishes and always features a mix of fruits and vegetables on the same plate. Chef Maranda Engelbrecht says produce that looks good together tastes great together, too, and she’s developed specific vinaigrettes to complement the red, yellow, and green options.
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3.0
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