Salad Seasons Vegetable-Forward Dishes All Year

Here is how to create simple yet showstopping salads that will make them the perpetual star at your table.

Salad Seasons is well suited to today’s culinary landscape, as home cooks want to bring vegetables to the center of the plate, along with other wholesome ingredients like fruit, whole grains, and plant-based or lean proteins. Healthy, vegetable-focused, plant-based eating is on the rise, and it’s not just a trend—it’s timeless.

The recipes in Salad Seasons not only span all four seasons, but also show off salads’ versatility as vibrant main dishes—such as Scorched Snap Pea and Burrata Salad and Crispy Rice Salad with Miso-Buttered Mushrooms—and as fresh side dishes, like Israeli Corn Salad and Bittersweet Radicchio Salad. The recipes also include a handful of fun fruit salads, such as Strawberry-Rhubarb Salad with Lavender Honey and Persimmon and Ginger Pecan Salad, which make for unfussy, modern desserts.

With a focus on approachable, flexible recipes that are naturally wholesome, totally delicious, and easy to prepare, Salad Seasons will inspire home cooks to eat well and live well.

Sheela Prakash is a food writer, recipe developer, and author of Mediterranean Every Day. She is a longtime editor at Kitchn and has been on staff at Epicurious and Food52. Her writing and recipes have been featured in Better Homes and Gardens, Real Simple, Simply Recipes, Serious Eats, Clean Plates, and Slow Food USA. She also works with brands, including California Olive Ranch, Simply Organics, OXO, and Le Creuset. Sheela is a registered dietitian and graduate of New York University’s Department of Nutrition and Food Studies; she obtained a master’s degree in food culture and communications at the Slow Food–founded University of Gastronomic Sciences in northern Italy.