Salads & Sides

The chewy, protein-rich edamame plays well with the tart, crisp apple and briny olives, and you should be able to find most of the ingredients at your neighborhood grocery store.

The last of summer tomatoes enliven this dish and, when blistered, add sweetness and brightness. Fall kale is plentiful this time of year, and pairs well with earthy lentils and crumbled goat cheese. To save time with this recipe, buy pre-cooked lentils, which can be found at many upscale markets.

The earthy taste of lentils goes perfectly with the earthiness of root vegetables. Carrots, roasted to a caramel sweetness, seem to be a particularly felicitous match.

This flavorful recipe is from Mike Whisenhunt, chef at Brimmer & Heeltap.

A colorful, flavor-packed salad boasting all the best this season has to offer, this is a great fall picnic or potluck candidate. If you can remember, soak the spelt berries overnight to speed up cook time; if you forget, you’ll simply want to let them cook an additional 15–20 minutes, until tender.

In this colorful, Italian-inspired salad, seasonal Northwest nectarines, tomatoes, and beets come together with soft, creamy burrata cheese and fresh basil — a feast for the senses.

In this recipe, small flavorful zucchini are thinly sliced into long ribbons and just lightly grilled. Simply seasoned with lemon, salt, and olive oil, the zucchini really stands out.

Between the blackberries and the freekeh — this is a wonderful salad with killer nutritional stats!

If you’re British like me, freshly-shelled garden peas and mint go together like bacon and eggs.

A light and refreshing Japanese-style cucumber salad with the addition of colorful watermelon radishes and shiso ribbons.