Charred Eggplant Salad
When cooked on the grill, the whole eggplant deflates, a sure sign that the flesh inside is soft and cooked through
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When cooked on the grill, the whole eggplant deflates, a sure sign that the flesh inside is soft and cooked through
You can't beet this kale salad
Plenty of protein in this salad
The salad you'll make all summer
Sweet, salty, and fresh, this salad has it all
We know you've eaten watermelon at a barbecue, but if you haven't put it on the grill, you're missing out
We're chickpea obsessed, and this Mediterranean salad features the beloved legume in two ways
If you could capture summer in a bowl, it would be this nectarine salad.
Swap the lettuce for lentils in this take on the classic Greek salad
These salads are cool, crisp, and perfect for warm weather
Tahini is one of those wonder ingredients that works in a myriad of ways.
Great for a picnic, but pretty enough to serve at a fancy dinner
Inspired by a tweet from writer Rachel Syme, thousands of Twitter users are sharing their favorite versions of the Big Salad
Get your freekeh on
Raw asparagus brings a fresh green snap to this vegan and gluten-free salad
You can't judge a salad by its looks – but this radicchio salad is really pretty
This fun salad is packed with ingredients that promote liver health
Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.
This sweet-and-savory grain bowl features several tasty ingredients topped with a creamy, yogurt-based, lime-laced dressing.
These salads are light, bright, and full of seasonal goodness
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
The spicy, crunchy salad(?) is the platform's latest viral recipe
Autumn flavors combine in a fresh, light salad for a no-cook dish that spans the seasons
Keeping a batch of this roasted poblano-studded chickpea salad in the fridge opens the door to multiple quick, easy, affordable meals
A delicious way to reduce food waste
Game-changing guidance to achieve salad superiority
Mango and tofu chill out under a light peanut dressing in this refreshing bowl
A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread crunchies
Light, bright pasta and tomato vibes
Chef Jared Dowling of The Waterfront in Venice, CA shares his recipe for an elevated basic
It's a showcase for the incredible flavor of sun-ripened summer tomatoes
Triathlete and food blogger Linsey Corbin shares a go-to salad
Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.
This healthy, 10-minute Italian Chickpea Salad is the perfect meal or side.
This tortilla salad reflects the diversity of flavors on the menu in Mexico City, including ingredients typical of southwestern cuisines, such as chipotle chile peppers.
You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.
Break out the grill for this delicious, easy-to-make salad
Combining red peppers and chickpeas creates a tag-team effect that helps boost energy levels.
Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.
This stunning, sexy dish is spicy, tart and crisp.
It's no small wonder that this salad, developed by Laura McAllister, won first prize in VT's 2007 Reader Recipe Contest and has continued to win over readers ever since: the perfect combination of basic ingredients makes for a salad that's delicious as a light lunch or hearty dinner side dish.
Serve this salad with raw onion bread, nut mayonnaise, and fresh veggies, or you can put it on a bed of greens and accompany it with baked bread or crackers.
For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad.
Grilling summer veggies outdoors yields delicious salads - without heating up your kitchen indoors! When the thermometer tops out, who wants to cook? You will - once you've tasted a grilled vegetable salad.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Chef Saifon Plewtong of True Seasons Organic Kitchen shares an easy recipe that is as tasty as it is pretty!
Jacob Cowgill of Prairie Heritage Farm is a champion of barley, which he considers an underrated grain. He grows a heritage variety called Bronze Barley, but this recipe will work just as well with any pearled barley.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
This lettuce-free salad features a sweet-sour vinaigrette with surprise bursts of heat from serrano chile. Letting the dressing macerate for 5 minutes helps to blend all the flavors.
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Cut bright, vibrant, multicolored heirloom carrots lengthwise into long ribbons with a vegetable peeler or spiral slicer to make a visually appealing presentation.
Fennel, feta cheese, oregano, and olives bring out asparagus’s Mediterranean side in this tender salad. Thin asparagus work best in this recipe.
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Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a popular citrus-based sauce widely used in Japanese cuisine.
Peppery watercress is a natural fit with Asian flavors—in fact, Asian grocery stores are good places to find inexpensive bunches of fresh watercress. Present this bright and refreshing salad on a platter to show off its beautiful colors.
This salad is a play on the celery and carrot sticks commonly served with Buffalo wings. Shaving the vegetables with a peeler and adding rhubarb to the vinaigrette elevate the crunchy combination to an elegant side dish.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.
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Check out Vegetarian Times Editors's author page.
In this recipe we’ve left the edible squash skin on the pieces to hold them together and to add a touch of color. Look for colorful varieties of cauliflower—in season in October—to brighten the salad even more.
Pasta Salad is a staple as a barbecue side dish for good reason – it’s satisfying, simple, and the perfect outlet for fresh, seasonal vegetables.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.
Make this your go-to salad for summer entertaining.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.
Check out Vegetarian Times Editors's author page.