Take a fresh approach to the table with colorful salads, lively dressings and satisfying textures.
Roasted sweet potato, chickpeas and small gluten-free pasta make a generous salad with orange, dates, pomegranate, toasted nuts and fresh herbs. A warmly spiced citrus-tahini dressing gives its sweet, savory and gently spicy flavors a creamy meeting place.
Juicy watermelon, crisp romaine and radishes meet soft rice noodles, sticky chili-sesame tofu and a delicate fried-noodle crunch. A ginger-lime dressing ties the cool, warm, sweet and savory elements into a lively bowl.
Sweet corn, tomatoes and cucumber mingle with creamy avocado in a lime-maple dressing. Basil and cilantro bring a green, fragrant finish to this easy summer side.
Ripe peach, juicy tomatoes and ribbons of yellow squash tumble through tender greens with cucumber and toasted pepitas. A lemon-herb vinaigrette keeps the fruit bright and the salad fresh.
Finely shaved Brussels sprouts and crisp green apple meet a creamy lemon-Dijon cashew dressing. A short rest softens the leaves while sunflower seeds keep each forkful lively.
Crisp apples, juicy grapes and celery meet toasted walnuts and pecans in a maple-orange cashew dressing. Parsley and mint keep the creamy salad fresh and fragrant.
Crisp romaine, golden tofu and roasted chickpeas meet a creamy cashew Caesar dressing with lemon, Dijon and savory depth. Vegan parmesan completes a satisfying salad that feels generous enough for lunch or dinner.
Paper-thin fennel and crisp apples meet a bright lemon-orange vinaigrette in this refreshing slaw. A little Dijon brings the dressing together, while fennel fronds and optional toasted nuts or seeds add a lovely finish.
Roasted butternut squash, asparagus and green onions meet crisp croutons and fresh spinach, with avocado basil dressing, toasted almonds and pumpkin seeds.