Sides & Salads

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Autumn flavors combine in a fresh, light salad for a no-cook dish that spans the seasons

A delicious way to reduce food waste

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread crunchies

Light, bright pasta and tomato vibes

Flame-kissed, garlic-infused bread brings extra texture and flavor to the panzanella party

All the high notes

It's a showcase for the incredible flavor of sun-ripened summer tomatoes

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 colorful root-based dish, made with anti-inflammatory turmeric, is the perfect alternative to potatoes or other starchy sides.

This tasty vegan meal is packed with protein and practically cooks itself. It’s that easy!

Combining red peppers and chickpeas creates a tag-team effect that helps boost energy levels.

These delicious, oven-baked fries trade spuds with avocados.

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

We health-ified your favorite comfort food. You're welcome.

We’re bringing back the taco bowl with this meatless take on the classic. Tempeh, made from fermented soybeans, has a nutty, mushroom-like taste and is one of our favorite vegetarian substitutes for ground beef. We’ve even cracked the code on a dairy-free chile cheese sauce – who knew hemp, nutritional yeast and chile could taste so good together?

Get all the creamy, cheesy goodness of mac and cheese — but swap the mac for cauliflower

This stunning, sexy dish is spicy, tart and crisp.

Cauliflower is a more nutritious stand-in for white potatoes in the creamy gratin.

Looking for a go-to slaw recipe? This wonderfully crisp version is light and refreshing.

Brussels sprouts seem like a holiday no-brainer, yet they can be easily overlooked. These roasted Brussels sprouts are an easy and flavorful recipe that highlight fall and winter’s freshest ingredients. They are a quintessential side dish to any holiday meal, with a subtle sweetness and exciting crunch!

For a quick vegetarian source of protein and healthy fats, nothing beats the humble peanut, which shines in this delicious Thai Noodle Salad.

For extra protein in this quick side dish, stir in a can of rinsed, drained black beans just before serving.

These savory muffins add an extra-special element to a holiday breadbasket. You may want to double the recipe—most guests will want seconds!

This all-purpose gravy comes together in no time, and can be served with everything from a store-bought vegetarian holiday roast to homemade mashed potatoes.

Take a cue from the French with this easy, elegant recipe for green beans garnished with meltingly tender shallots and crunchy, toasted almonds. You can blanch the beans up to a day ahead, then store them in the refrigerator until you’re ready to serve them.

Spice up your holiday spread with this chile- and ginger-laced accompaniment that can be served warm or chilled. It tastes great on post-holiday sandwiches, too!

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.

Crushing and pan-cooking roasted beets gives their outer layers a crispy texture, and allows a zesty vinaigrette to pool in their clefts and valleys. Omit the dollops of yogurt to make the dish vegan. If desired, substitute dill or tarragon for the mint.

Sometimes, simpler is better. This basic stuffing will soak up all the delicious sauces and juices of the other foods on your Thanksgiving table. You can jazz up the recipe with 1/2 cup of add-ins, such as chestnuts, chopped nuts, or dried fruit.

Chopped parsley gives this cucumber-and-tomatoes combo a bright, zesty twist. Let the salad stand 10 minutes so the vegetables release their juices.

This lovely salad is so easy to make

To achieve the best possible texture, both celery and potatoes are steamed for this salad.

This is a great party salad because the hearty greens won’t turn limp or mushy once they’re tossed with the dressing.

Artichoke hearts and a blend of Cheddar and Parmesan cheeses make a delicious savory side dish.

This salad is all about the tangy dressing. Choose the brightest, ripest stone fruits you can find, and feel free to substitute other fresh-looking salad greens for the arugula.

Tostones are typically fried, but what if you grilled them instead?

A lemony, garlicky aïoli sauce gets its creamy texture from blended avocado. Fresh tarragon lightly seasons the sauce, which also can be used as a dip, sandwich spread, or topping for grilled vegetables.

Maple syrup brings out the natural sweetness of carrots, while Dijon mustard adds a hint of tanginess.

These beets can be served warm in a bowl or at room temperature over a bed of greens.

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Spicy, salty, tangy, and sweet, this salad can be served as a side or used as a topping for brats, hot dogs, and sausages. Julienning the apples and onions in the salad with a mandoline yields crisp but delicate threads that stand up to the weight of the sauerkraut.

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In tapas bars, champiñones al ajillo (garlicky mushrooms) are usually served in small, shallow bowls along with toothpicks.

This salad combo is vitamin-dense

This fragrant rice pilaf goes especially well with Indian, Asian, and Caribbean entrées. It’s so good and so simple, though, you’ll probably find yourself making it often to accompany weeknight meals.

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Roasted grapes and a homemade shallot vinaigrette turn a simple salad into a spectacular side dish or first course.

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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.

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.

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.

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.

This old Thanksiving dish, made every year by Lucie and her sister, could start a delicious new tradition in any family.

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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.