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magazine arugula salad with pears oven dried grapes and roasted shallot vinaigrette
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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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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
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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
5.0
(4.75)
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
4.0
(4.13)
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Subtly sweet and extra crunchy Asian pears star in this bright salad you’ll want alongside every rich and meaty dish you’re serving this holiday season.
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In this vibrant salad, crisp pear, ripe avocado, and crunchy lettuce are tossed in a lime dressing and dusted with Tajín.
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4.0
(4.02)
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Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.
4.3
(4.25)
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The secret to a dinner-worthy salad? A deeply savory cooked element, like miso-roasted tempeh and mushrooms.
4.4
(4.43)
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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)
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Here’s the answer to your question: “What can I make on Sunday night that will taste great for my desk lunch on Wednesday?”
5.0
(4.76)
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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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The honey and vinegar will temper the bite of the greens; check the vinaigrette by dunking a piece of lettuce in it and tasting everything together.
5.0
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2.4
(2.44)
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Exactly what you want when dinner NEEDS to be salad, and salad NEEDS to be dinner.
4.5
(4.47)
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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(5)
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4.0
(4.06)
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Baking citrus at a high heat caramelizes the sugars and adds depth. It’s just the thing to bring intrigue to salads.
3.0
(3.02)
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
(3)