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Vegetable salads

Explore 459 recipes, 2 articles, 8 galleries, 99 videos, and more

Alexis's Chopped Vegetable Salad

Ingredients
  • Coarse salt
  • 2 ears corn
  • Pinch of sugar
  • 1/2 pound green beans, trimmed and cut into 1/4-inch pieces
  • 1/2 pound wax beans, trimmed and cut into 1/4-inch pieces
  • 4 plum tomatoes, seeded and cut into 1/4-inch pieces
  • 1 small red bell pepper, seeded, deveined, and cut into 1/4-inch pieces
  • 1 small yellow bell pepper, seeded, deveined, and cut into 1/4-inch pieces
  • 1 small red onion, cut into 1/4-inch pieces
  • 1 English cucumber, peeled, seeded, and cut into 1/4-inch pieces
  • 3/4 cup cilantro leaves
  • 1 medium jalapeno pepper, seeded, deveined, and finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon freshly ground pepper
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Sprouted Summer Salad

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Vegetable Market Salad

Time:45 mins
Ingredients
  • Zest and juice of 1 lemon
  • 3 anchovy fillets, finely chopped (optional)
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and ground pepper
  • 6 ounces red new potatoes, well-scrubbed and cut into 1/2-inch chunks
  • 2 garlic cloves, thinly sliced
  • 1 small zucchini (about 6 ounces), thinly sliced lengthwise, then cut lengthwise into very thin strips, and then halved crosswise
  • 1 small head of fennel (about 8 ounces), tops removed, thinly sliced crosswise
  • 2 ounces radishes (about 4), ends trimmed, thinly sliced
  • 2 scallions, thinly sliced
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons capers, rinsed and dried
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Roasted Squash, Apple, and Cipollini Onion Salad

Ingredients
  • 2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
  • 8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
  • 4 cups watercress
  • 1 1/2 teaspoons sherry vinegar
  • 1/4 cup chopped toasted walnuts
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Endive and Tangerine Salad with Almonds and Feta

Time:10 mins
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Green Bean, Corn, and Tomato Salad

Time:1 hour
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Moroccan Carrot Salad

Ingredients
  • 1/4 cup shelled pistachios
  • Coarse salt and ground pepper
  • 1 1/2 pounds carrots, peeled, halved lengthwise, and cut into 2-inch pieces (halve pieces again if thick)
  • 1/4 cup raisins
  • 3 tablespoons lemon juice (from 1 lemon)
  • 2 garlic cloves, mashed to a paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh cilantro leaves
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Cauliflower Salad

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Mixed Chicories with Persimmons

Time:15 mins
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
  • 3 tablespoons red-wine vinegar
  • 1 cup walnuts, toasted and coarsely chopped
  • Coarse salt
  • 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
  • 3/4 cup pomegranate seeds
  • Coarse salt and freshly ground pepper
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Roasted Root Vegetable Salad with Marcona Almonds

Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 6 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut into 6 wedges
  • 2 medium shallots, peeled and cut into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup Marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • Sage-Garlic Brown Butter, warm
  • Zest of 1/2 lemon
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