Shredded Salad with Pomegranate and Hazelnuts

This salad isn’t only a beautiful composition of multi-colored vegetables, but has a delightful crunch from bright-red pomegranate seeds and toasted hazelnuts. Perfect for the fall or winter table, it packs a boost of vitamins we all crave this time of year. The recipe was taught in a City Market class on inspired vegetarian cooking, with Jessica Bongard of Sweet Lime Cooking Studio.

Kale and Fennel Fall Salad

We had the pleasure of watching Diane Imrie and Richard Jarmusz throw this salad together, in short order we might add, at our Eat Local Week 2013 Book Talk. They utilized a mandolin cutter to slice the vegetables into thin, crispy sticks, but a sharp knife would also do the trick. The results are a salad that effortlessly bridges the gap between summer and fall flavors. Check out more local-centric recipes from Diane and Richard in their book, Cooking Close to Home.

Roasted Delicata Squash & Chickpea Salad

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

Kale Salad with French Lentils and Sweet Apricot Vinaigrette

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

Tuna Avocado Artichoke Salad

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.

Spring Salad with Almond Vinaigrette

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

Quinoa Salad with Roasted Vegetables

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.

Zucchini Noodles with Mango-Mint Dressing

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.

Orange Wakame Salad

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

Asian Spinach and Orange Salad

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


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