Salads

This Recipe was submitted for the We ♥ Local Sweet Potatoes recipe competition in February 2013, by Kerrin Flanagan. Kerrin says, "Kerrin says, My brother introduced me to this recipe, adapted from the NY Times. I make it for every potluck, in every season. I even made it for our wedding dinner! It is vegan, full of local ingredients, and yummy!

A sweet and comforting fall salad.

Allison Johnson submitted this recipe for our We ♥ Local Sweet Potatoes recipe competition in February 2013. Alli says, I make this recipe whenever we have guests over because everyone falls in love with it. I'd probably rather eat it than dessert some nights. I tried making it even more local by using local cider vinegar in place of the balsamic but it was missing a certain something.

This is a beautiful fresh salad perfect for citrus season.

This simple, classic summer salad has lots of crunch and holds up well for picnics. Its tangy, pickle-like flavor tastes delicious with dark breads, hearty sandwiches or burgers. Use smaller, tender cucumbers for their thinner, less-bitter skin and seeds.  Prep time 20 minutes, plus two hours chill time before serving.
 

This is a versatile salad, so improvise with different ingredients and cheeses, such as nuts and feta. You can even use other greens, like kale, shown in the photo. A mixture of beet colors makes a gorgeous dish, but separate reds until the end to avoid staining the others.

Broccolini tastes a lot like broccoli but has extra-long, tender stems, like asparagus. This broccolini salad gets a creamy taste from added parmesan cheese. If you dont have broccolini, feel free to substitute lightly steamed broccoli or raw kale, lightly massaged with your fingertips until it wilts.

Pomegranate seeds add a wonderful flavor and color to this salad.  Not sure how to seed a pomegranate? Check out our pomegranate "how-to" guide.

This makes a large, crunchy slaw that you can throw together in minutes.

This take on massaged kale salad uses an Asian-style vinaigrette that is Vermont cookbook author Andrea Chesmans house vinaigrette. The recipe was taught in a City Market cooking class on different ways to use kale.