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Vegetable salads

Explore 475 recipes, 2 articles, 6 galleries, 113 videos, and more

Beet and Kale Salad with Goat Cheese

Time:30 mins
Ingredients
  • 2 bunches baby red beets, scrubbed (8 total; greens reserved for another use)
  • 2 bunches baby Chioggia beets, scrubbed (8 total; greens reserved for another use)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 bunch Red Russian kale, trimmed and torn into pieces (7 cups)
  • 1 tablespoon fresh lemon juice
  • 4 ounces mild goat cheese
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Poached Salmon with Watercress and Peaches

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Roasted-Beet-and-Onion Salad

Time:1 hour 15 mins
Ingredients
  • 20 baby beets, scrubbed
  • 5 onions (a mix of red and white), cut into 3/4-inch wedges
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3/4 cup Vinaigrette (balsamic vinegar variation), divided
  • 2 teaspoons roughly chopped fresh oregano leaves, plus flowers for garnish (optional)
  • 1 tablespoon roughly chopped fresh chervil leaves
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Shaved Parsnip Salad with Grapefruit

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New Greek Salad

Ingredients
  • 2 cups cherry tomatoes, quartered
  • 1 cup olive oil
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
  • 2 tablespoons red-wine vinegar
  • 1 cucumber, peeled and coarsely chopped
  • 3 tablespoons fresh dill
  • Coarse salt and freshly ground pepper
  • 1/2 cup pitted Kalamata olives
  • 1/2 small red onion, thinly sliced
  • 1 block feta cheese (6 ounces), sliced 1/2 inch thick
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Carrot Salad with Parsley and Spring Onions

Time:1 hour 30 mins
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Summery Salad with Vegetables

Ingredients
  • 4 small carrots (3 inches long each), peeled into ribbons
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 2 small heads Boston lettuce, torn into pieces
  • 2 heads baby lolla rossa lettuce, torn into pieces
  • 2 heads baby romaine lettuce, torn into pieces
  • 2 heads baby oak-leaf lettuce
  • 2 cups baby or wild arugula
  • 2 heads red endive, leaves separated
  • 4 ounces haricots verts, trimmed
  • 4 ounces yellow wax beans, trimmed
  • 4 ounces flat Italian beans, trimmed
  • 1 pint cherry tomatoes (red, yellow, or a combination of both), halved
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Potato Salad with Cipollini Onions, Olives, and Fennel

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1 1/2 pounds baby Yukon Gold potatoes, peeled and halved
  • 1/2 pound cipollini onions, peeled
  • 1/8 teaspoon red-pepper flakes
  • 1 cup homemade or store-bought low-sodium chicken stock
  • Coarse salt and freshly ground pepper
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup picholine olives, pitted (2 1/2 ounces)
  • 1 small fennel bulb, very thinly sliced
  • 1/2 cup fresh flat-leaf parsley
  • 1 ounce Parmesan cheese, shaved (1 cup)
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Shaved-Butternut-and-Carrot Salad with Dates and Sunflower Seeds

Time:20 mins
Ingredients
  • 2 tablespoons white balsamic vinegar
  • 1 teaspoon whole-grain mustard
  • 2 teaspoons minced shallot (from 1 shallot)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 ounces butternut squash (from 1 small squash), peeled
  • 3 small carrots, peeled
  • 2 ounces dates, thinly sliced (about 1/2 cup)
  • 1/4 cup roasted, salted sunflower seeds
  • 4 ounces baby arugula (6 cups)
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27-Vegetable Salad

Ingredients
  • Coarse salt
  • 14 cups mixed baby vegetables
  • 1 cup chopped fresh chives
  • 1/4 cup grapeseed oil
  • 1/4 cup water
  • 6 tablespoons unsalted butter
  • Pinch of cayenne pepper
  • 10 medium shiitake mushroom caps, chopped
  • Freshly ground pepper
  • 2 cups mixed small tomatoes
  • 1 1/2 cups mixed herbs and edible flowers
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