Salad

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.

Juicy steak, crisp lettuce, and a blender dressing come together for a breezy summer dinner.

This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

With homemade quick pickles, this will be your new signature side dish.

With crunchy cabbage, sweet mango, and ripe avocado, this salad will keep you full.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Roasty, bright, sweet, and pickly, this sheet pan salad—a vegetarian main OR ample side dish—checks all the flavor boxes.

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

This dinner salad combines decadent burrata cheese with a spicy tahini dressing that clings to every crinkly leaf of Napa cabbage.

This riff on the Laotian classic comes together in 20 minutes.

Stable enough to last days in the fridge (and hearty enough to sate a breastfeeding mom).

Instead of roasting, toss your brassicas in a skillet for a quick side dish.

This monochromatic mix of radicchio, cabbage, red onion, and cold weather citrus is bright, crunchy, and fresh—just what your holiday table requires.

This seasonal chopped salad features roasted squash, bacon, walnuts, hard-boiled eggs, cheddar, apple, and kale tossed in a sweet maple vinaigrette.

Black garlic can be found at some specialty markets and Asian grocery stores; it lends a deep, almost mushroom-like quality to classic Caesar dressing.

With balsamic marinated beans, lots of cheese, and crispy onions, this meal-prep-friendly dinner salad is one you’ll have on repeat.

In this take on Thai som tam, crisp, juicy apples replace green papaya for a crunchy, sweet, sour, and spicy salad that’s ready in 20 minutes.

Gribiche, the classic French sauce made of hard-boiled eggs, mustard, and herbs, is tossed with snappy summer beans for a simple but substantial salad.

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.