About this recipe Fresh, crisp, and full of flavor, this Kale Apple Salad offers a perfect balance of sweet, tart, and nutty ...

Salad. 6 cups mixed greens (with frisée included) ¼ cup shaved red onion; 1 medium pear, cored and thinly sliced; 1 cup fresh green beans,poached and cooled ...

Salads can be a hard sell in winter. Iceberg lettuce when there's ice on driveway just doesn't work. But in her latest cookbook, "Barefoot Contessa Back to Basics," Ina Garten offers several succulent ...

This autumn-inspired salad features a mix of pecans and sunflower and pumpkin seeds, but you can substitute granola. The Fountain Avenue Kitchen: Roasted Root Veggie Salad with Apple Cider ...

• Heat oven to 425°f. Place all vegetables in large bowl, and toss with the olive oil, herbs, and seasonings to coat evenly. Lay out on sheet pan in one even layer. Use a second pan if ...

Preparation. Step 1. Blend vinegar, potlikker, mustard, and ¼ cup cannellini beans in a blender until smooth. With the motor running, stream in vegetable oil; blend until emulsified.

1 Apple-peeled, cored 1 Small White Turnip-peeled ¼ Small Yellow Turnip-peeled 1 Small Butternut Squash-peeled, seeds removed 1 Carrot-peeled, shaved using a vegetable peeler ...

Make the Dressing . Preheat oven to 425°F. Wrap garlic cloves in foil and set on a rimmed baking sheet. Brush onions with oil and arrange on the baking sheet.