Salads

Our take on a classic Indian street corn, folded with gut-friendly kefir for a savory and delicious side dish, perfect on a hot summer day

Chef Biju Thomas keeps this traditional sweet rice dish simple, delicious and vegan-friendly.

Barley is a great medium to translate the smoky, nutty flavors in this recipe.

A sweet and savory salad perfect for summer.

This salad comes together fast and provides crunch plus sweet and salty notes from the oranges and Asian dressing.

This stunning salad is as rich in flavor as it is in nutrients.

Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.

This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.

This craveable turmeric-tahini sauce means you’ll want to make these plant-based kebabs (yes!) again and again.

Bright and tangy sumac stars in this crowd-pleasing salad.

A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!

A sweet and spicy marinade, plenty of leafy greens and all kinds of crunch make this salad a can’t-miss meal.

Eat like a Californian with this vibrant smorgasbord of healthy, Cali-classic gems: creamy avocado, veggie patties, microgreens and more.

After pho, perhaps the best-known Vietnamese dish among Western populations, is the flavorful banh mi. In this rendition, we pull apart the sandwich's components and enjoy it bowl-style.

Spicy Buffalo chicken, sliced veggies, blue cheese and lettuce – yes, please!

Punch up the flavor by pairing beef or lamb with a medley of crunchy fresh greens and veggies.

Ground beef, special sauce, lettuce, cheese pickles onions – we captured all the flavor (minus the bun!) of the fast-food icon in a protein-packed salad.

This dish is as decadent as a stacked burger topped with earthy mushrooms and nutty Gruyère cheese, but with an added serving of good-for-you greens.

With a potent combination of nutrient-rich beets, mixed leafy greens, heart-healthy walnuts and creamy goat cheese, this seasonal salad has everything you need in one quick meal.

Packed with dark green veggies and other liver-friendly ingredients, this salad can help you heal or fight fatty liver disease with every bite.

Time-saving, nutrient-rich and perfectly satisfying, this speedy salad will turn leftover turkey into a whole new meal.

Seared-till-golden halloumi cheese is the star of this meatless salad with arugula, lentils, zucchini and a perfectly balanced Dijon vinaigrette.

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

Homemade jalapeño-infused corn bread croutons add a spicy crunch to this bread salad.

Just when you thought kale salads couldn't get any healthier, we made this one gut-healing, energizing and totally dairy-free.

This salad is inspired by a Levantine dip called muhammara, which is made a vibrant color by roasting red peppers.

A little tropical, a little nutty and a whole lot of fresh produce make this a meal you're going to want to have all summer long.

Enjoy this corn-studded salad all spring and summer long for a fresh, nutritious lunch or side dish. If your corn is very fresh and tender, you can skip the blanching step in this recipe; just stir the raw kernels into the salad.

This healthy, 10-minute Italian Chickpea Salad is the perfect spring meal.

This genius salad combines all the salty-sour-sweet Italian flavors of a classic muffuletta sandwich, minus the bread to weigh you down. If you can’t find giardiniera, look for mixed pickled vegetables or even antipasto.

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

The secret to soft, flavorful kale? A citrus massage! Try it out with this simple, vibrant salad from Mila Buckley, founder of acclaimed diabetes recipe and lifestyle blog Hangry Woman.

Queso fresco is a soft, mild cheese that you’ll find in Mexican or Latin American markets. Alternatively, use a mild feta — it’s brinier and a bit more assertive but just as delicious.

Lacinato kale, also called Tuscan or dinosaur kale, is widely used in Italian cuisine and packed with vitamins. It creates a sturdy salad that will hold up in the fridge much longer than those made with delicate lettuces.

Scrubbing the beets and leaving the skins on means you don’t have to peel them later, and slicing helps them to roast faster. The fish adds a delicately smoky note, while the chickpeas help boost the protein level of this creative fall vegetable salad.

The salad you'll make all summer.

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.

Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.

This exclusive take on traditional Charoset from The New Yiddish Kitchen turns an already clean, crispy, crunchy and outrageously delicious Jewish staple into a dish worth serving any time, anywhere.

This creamy cashew dressing with ginger and lime is so delicious, you’ll want to double the recipe to have some on hand for other salads or as a dip for vegetables.