Salad recipes for every season
One of the biggest things that can make or break a good salad (besides the dressing), is the quality of the produce. Fruits & vegetables taste the best when they are in peak season.
These salad recipes use produce at their peak, which is easy in summer. In fall, I use a lot of roasted vegetables along with pears and apples.
Winter salads are heartier and I often include some kind of grain like farro. Kale and other thicker greens stand up the grains and roasted vegetables. I alternate between rich, thick dressings and lighter citrus based ones (since citrus is in season in winter).
Those citrus dressings carry over into spring when salads are filled with the first vegetables of the season. Delicate spring greens, asparagus, snap peas, and fresh herbs. Edible flowers are fun to add to salads too, like purple chive blossoms or even lilac flowers.
I hope you enjoy these salads as much as I do.
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Fall arugula salad with apples, walnuts & cinnamon roasted chickpeas
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Kale Caesar salad with celeriac, hazelnuts, and cornbread croutons
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Caesar salad with tomatoes & homemade croutons
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Summer Cobb salad with corn & blueberries
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Pub sausage & kale salad with spicy mustard
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Roasted sweet onion & garlic dressing / sauce
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Strawberry spinach salad with feta & fried rosemary
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Strawberry salad dressing with poppy seeds
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Farmers Market Moroccan Carrot Salad
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Orange & avocado salad with rosemary-scented quinoa
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Peach, plum & apricot salad with blackberry-basil dressing
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Italian Sub Salad
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Arugula salad with lentils & lemon-honey dressing
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Pomegranate steak salad from Persiana