Salads & Sides

Winter Crab Salad with Orange Miso Dressing

Eating salad in January can seem a bit of a chore, but this zesty winter salad is packed with more than enough flavor to enliven even those tastebuds dulled by a surfeit of cookies and eggnog.

Endive and Apple Salad with Buttermilk Dressing and Maple-Glazed Pecans

A perfect balance between bitter and sweet, endives and apples are a classic combination.

Shrimp Aguachile

A light and refreshing summer appetizer inspired by the flavors of Mexico. Lime, jalapeño, and cilantro infuse the shrimp with a flavorful, bright acidity, which pairs deliciously with salted crunchy tortilla chips.

Dungeness Crab Salad with Green Apple and Celery

(This recipe is from John Sundstrom’s cookbook Lark– Cooking Against The Grain being re-released by Sasquatch Books in late August.)

Summer Vegetable Pistou

From John Sundstrom of Lark

serves 4-6 | total time 1 hour

Spring Fattoush Salad with Sumac Pita Chips

This is a Pacific Northwest twist on Fattoush using produce we have in season.

Roasted Beet Salad with Pistachio Pesto, Goat Cheese & Thyme Honey

From Chef Josh Delgado, Alderbrook Resort & Spa

Serves 6 | Active time 10 minutes

Carrot and Fennel Salad

We’ve lost the historic carrot colors to one simple taproot: the orange carrot. But red, yellow, and purple varieties are making a comeback.

Farro Salad with Arugula, Lemon, Feta, and Pistachio

Hearty grain salads are a staple in the winter months, and this one hits all the right buttons: slightly bitter arugula, bright lemon, creamy feta, and crunchy pistachios.

Winter Salad with Sherry Vinaigrette

A few different greens contribute to a particularly colorful salad that perfectly suits the season. Vivid radicchio brings a touch of bitterness, arugula adds peppery character and Belgian endive provides bright crunch. In place of the hazelnuts, you could certainly use walnuts or almonds if you prefer. And if you’re a fan of blue cheese, consider sprinkling a bit over just before serving. The dressing can be made a day or two ahead and refrigerated until ready to serve. The greens can be prepared and combined in the bowl up to 1 hour ahead; top them with damp paper towel and refrigerate until ready to toss.