Salads

Substitute the delicate squash for any winter squash you have at hand, or even sweet potatoes for a fun twist on this tasty recipe! 

This recipe is a raw "massaged" kale salad but hearty enough for a full meal with the addition of lentils.

This recipe was submitted by Gluten-Free Series participant, Sarah Judd. This is great on salad, as a sandwich spread, or as a dip with rice crackers. It is also great if you are dairy free.

This is practically a meal in a salad with a nutty and delicious dressing.

Quinoa and roasted roots lend this hearty and healthy salad beautiful colors and a great taste. For even more color variety, use a mixture of white and red quinoa.

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.

Serve as a side to accompany any meal, or with rice crackers as a snack.

With the increasing availability of local spinach in the middle of the winter, this is a great salad recipe for citrus season.

This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. The idea is to pair a certain color tomato with the same color melon: So green (ripe) tomatoes with honeydew, red tomatoes with watermelon, yellow tomatoes with cantaloupe, etc. The combination is surprisingly delicious!

Delicious, refreshing, and healthy summer time salad.