Salads

In this segment, Amy makes a hearty and delicious beet salad with spinach and goat cheese that’s perfect for fall.

This colorful and flavorful southwest quinoa salad is the perfect vegetarian side dish.

Salty, sweet, and tart, this citrusy beet salad is both hearty and refreshing, the perfect counterpoint to a rich winter meal.

On warm summer days we love this refreshing watermelon salad featuring crisp watermelon balanced with bright, fresh goat cheese.

With just nine ingredients, this summer nectarine and tomato salad offers the most delicious combination of sweetness, acidity, salt, crunch, and color.

Celebrate the bounty of summer with this ratatouille salad, an update on a classic French dish.

Here’s a dish inspired by the most traditional of Yankee foods: boiled dinner. Cabbage, potatoes, carrots, peas, chives, and radishes all combine to form the base of the salad, while prosciutto stands in for the corned beef.

The recipe for this fresh salad with grape wine vinaigrette comes from Mamaleh’s Deli in Cambridge, Massachusetts.

A very handsome (retro) way to serve a crowd. Serve this festive cranberry gelatin mold on a large platter over a bed of lettuce, or spoon out portions onto small plates over lettuce.

Packed with flavor and protein, this colorful spring pea salad with bacon and feta is substantial enough to be a meal in itself.

When asparagus is in season, it’s hard to make a meal without it. We think potato salad with asparagus is the perfect way to get your asparagus fix.

We love this delicious pesto potato salad recipe from Yotam Ottolenghi. It’s basically a simple pesto potato salad, made even more flavorful with the addition of peas, eggs, mint, a little vinegar, and extra parsley.