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Vegetable salads

Explore 476 recipes, 2 articles, 6 galleries, 116 videos, and more

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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Leftover Salade Nicoise

Time:1 hour 20 mins
Ingredients
  • 2 tablespoons minced shallot
  • 1 tablespoon red-wine vinegar
  • 5 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
  • 8 ounces green beans, steamed until tender, cooled under cold water, and patted dry
  • Coarse salt and freshly ground pepper
  • 1 pound tiny new potatoes, boiled until tender
  • 2 tablespoons fresh chopped dill
  • 1 1/2 cups fresh or cooked corn kernels (from 2 ears)
  • 1 1/2 ounces Parmesan cheese, shaved (about 1/2 cup)
  • 1/2 cup firmly packed fresh basil leaves, plus more for serving
  • 1 pound tomatoes (about 2 1/2 medium), cut into 1-inch wedges
  • 1 large endive (about 6 ounces), cut into thin strips lengthwise
  • Leftover Cedar-Planked Salmon, cold or room temperature, flaked into large pieces
  • Leftover Grilled Herbed Shrimp, cold or room temperature
  • 4 links fresh chorizo or other sausage, halved lengthwise and grilled
  • Tender lettuce leaves
  • 4 large eggs, hard-boiled, halved, and salted
  • Anchovy fillets packed in olive oil, for serving
  • Olives, for serving
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Asparagus and Avocado Salad

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