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magazine arugula salad with pears oven dried grapes and roasted shallot vinaigrette
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Arugula and pears flourish during the cooler late-autumn weather. Put them together for a great balance of sweet and piquant. The arugula is lightly dressed with a maple-sweetened vinaigrette to accentuate the natural flavor of the pears.
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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.
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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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A classic vinaigrette takes notes from sweet-and-sour Italian agrodolce, featuring tangy raisins and lightly pickled shallots.
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You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)
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If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.
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This salad was inspired by one we had in Rome that was made with Stracchino cheese, but we've used mascarpone, which makes an admirable and accessible substitute. (Stracchino, a springtime cheese, is difficult to find here, even in season.)
Active time: 25 min Start to finish: 25 min
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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.
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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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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.
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Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.