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magazine spinach salad with pecorino pine nuts and currants
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Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
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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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This peach and pecan kale salad is the perfect mix of California and Southern flavors. Try this versatile dish with your favorite grilled protein.
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Rich, tangy, bright, and crunchy from olive oil roasted hazelnuts, this stovetop green bean salad is an arresting holiday side.
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Make spinach artichoke dip for a crowd! Make it for a party for one! But definitely make it. This version won’t disappoint.
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3.0
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Greens you can take on-the-go.
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Your favorite creamy dip—but in a form you (and your kids) can happily eat for dinner.
4.7
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“It's everything I want in a salad: sweet, crunchy, and bright.” –Claire Saffitz, assistant food editor
4.6
(4.62)
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Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.
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Using pecans as a nut butter in the dressing and salt-roasted on top lends an earthy note to this bright spring salad.
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Mature spinach has a stronger flavor than baby spinach and holds up better to this creamy dressing.
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3.5
(3.46)
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4.3
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1.7
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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.
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2.5
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At Ava Gene's, chef Joshua McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.
3.6
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