Salads to Try

Peach and Burrata

beets and chevre

The goal: Eat more salads. (Why is this so hard to do? It shouldn’t be: they’re the most beautiful food.)

Some recent inspiration…

[Above: Grilled Peaches & Burrata (we still have some stone fruit at our markets) / Roasted Beets with Sweet Orange, Chévre, and Pumpkin Seeds]


Ginger Citrus Black Sesame Carrot Edamame

[Cauliflower and Roasted Garbanzo “Rice & Peas” / Ginger, Citrus, & Black Sesame Carrots with Edamame (love using edamame for added protein)]



[Grilled Kale Caesar / and a perfect duo for fall: Persimmon Salad with Blood Orange Vinaigrette / Pomegranate, Kale, Wild Rice, Walnuts, and Feta]

Here’s one of my favorite salads, made with Blood Oranges.


Maybe the answer to making them part of one’s routine is prepping on Sunday nights and making Salad-in-a-Jar.

All image sources linked by recipe.

P.S. Classic Marinara sauce to master.

Related posts:

Travel Guides

Browse By Category