Notes about Recipes in this book

• Pomegranate quinoa holiday tabouli

  • mcvl on February 10, 2023

    Nope. I love tabouli and I love quinoa, but without bulgur the texture is all wrong. And the pomegranate arils, which can be fine in other contexts, are just weird here. Sorry to be an old fart, but some traditions are best not tampered with.

• Beet ball 'n' fries salad

  • saveur on December 19, 2015

    Loved this salad. Swapped a pickle instead of relish in the dressing but otherwise very good. Unusual but excellent flavors

  • christineakiyoshi on October 28, 2020

    Delicious! The beet balls don’t seem super sturdy when you put them in the oven but they come out very nicely. I used my own vegan ranch dressing for this.

• Smokehouse chickpeas 'n' greens salad

  • saveur on December 19, 2015

    Excellent salad. Quick to make compared to some of these others in the cookbook

  • patioweather on April 09, 2018

    Everyone who tried this became addicted to the chickpeas.

  • christineakiyoshi on April 29, 2019

    One of my favorites out of this cookbook

  • Pandan on June 15, 2024

    Fast and easy filling salad. I made this with lambs lettuce, iceberg, regular tomatoes and scallions and added that 70s tofu from the book.

• Couscous salad with preserved lemons & olives

  • Apollonia on January 03, 2022

    It's been a while since I cooked from this book, and what a nice recipe to come back to! Super tasty. It benefitted from adding some additional leafy greens, but otherwise ideal as written.

• Blueberry tamari greens bowl

  • TrishaCP on August 01, 2018

    This was good. The blueberries with the cucumbers and greens (I used a spicy baby salad blend) worked well with the salty and savory dressing (I used shichimi and it was good here). I made this as a side salad and didn't include the tofu- you don't need all of the dressing if you aren't serving it with tofu.

  • Astrid5555 on August 07, 2014

    Loved the sweetness from the blueberries together with the gingery tofu and the crunchy almonds. Used baby salad greens instead of baby spinach. If preparing tofu and almonds ahead of time a very quick salald.

• 5-spice tamari almonds

  • TrishaCP on August 01, 2018

    These have an excellent flavor and I have to say they are addictive. I roasted them the longer time specified (18 minutes) and I had the required sticky glaze.

  • Astrid5555 on August 07, 2014

    Delicious, crunchy topping. Had to roast the almonds much longer than indicated to get the desired sticky glaze. Very good just as a snack as well.

  • patioweather on September 03, 2018

    Unlike the other reviewers I had to roast mine 5 minutes less because I could see the glaze about to burn. Very tasty

• Ginger beer tofu

  • Astrid5555 on August 07, 2014

    Excellent, very little active time needed. Had to substitute maple syrup for light molasses. Will make again not only as a salad topping.

• Strawberry spinach salad with orange poppy seed dressing

  • Astrid5555 on April 27, 2015

    This is excellent like everything I have tried from this book so far! Omitted the Sriracha & Smoke Pecans because of husband's nut allergy, added some grilled white asparagus and topped it with a poached egg each to make it more substantial. Yum! On a sidenote, I find it really irritating when the picture in a cookbook shows an ingredient that is not part of the recipe, in this case the oranges.

• Green curry dressing

  • Astrid5555 on March 31, 2015

    Excellent taste, but was too liquid. Had to add more oil to make it more dressing-like.

• Couscous with snap peas & za'atar dressing

  • Astrid5555 on August 07, 2014

    Good, but not as outstanding as the other recipes I have tried so far. Left out the dried figs, since I do not care much about them. In hindsight though the sweetness from the dried fruit would have probably added something special.

  • samfrances on June 14, 2023

    Nice, bit not as nice as I was anticipating. Lacked a bit of wow somehow. I might include more figs next time, and maybe some zest from the lemon. Or possibly steam the sugarsnaps a bit to bring out their flavour.

• Mexican roasted corn salad with avocado (Esquites)

  • Astrid5555 on August 07, 2014

    A definite keeper, hubby went back to lick the bowl. The creamy lime dressing by itself is worth trying this recipe. Excellent way to use fresh corn in season!

  • Partyof7 on July 08, 2018

    Very delicious. Cut chipotle chile powder by half. I mixed the chile powder in with the cut corn, but could probably add right into dressing. For picky eaters, have everyone add their own tomato and avocado.

• Mushroom, barley & Brussels harvest bowl

  • Marsthedog on August 18, 2014

    I sautéed the Brussels sprouts and cooled them slightly before adding to the salad mix, love the recipe.

• Grilled miso apples & Brussels sprouts salad

  • SugarFree_Vegan on March 01, 2015

    Page 115 and 29 (dressing) in the UK Edition. What an amazing way to use Brussels Sprouts (I love them anyway except overcooked!) but to add grilled miso marinated apples to the mix is inspired. The Miso Dressing would be delicious on any salad I think, a real keeper. I love this book and everything I've tried so far has been incredible. The photography is lip smackingly beautiful the recipes easy to follow plus the notes accompanying many recipes are very helpful indeed.

• Fiery fruit & quinoa salad

  • pennyvr on December 20, 2014

    I substituted dried nectarines when peaches and nectarines weren't in season - not as good as the fresh fruit, but still very tasty.

  • cjross on August 25, 2014

    I thought this was a really great salad. If you're planning on eating it right away, I would reduce the orange juice a bit as it seemed a bit damp. But by the next day all the liquid had been absorbed.

  • patioweather on November 17, 2017

    I have made this multiple times and everyone loves it. I put the peaches under the broiler since I don't have a grill.

  • Jardimc on July 07, 2022

    I’ve been making this salad for at least since 2015, and it never fails to please. Excellent flavours - the smoky spiciness of the chipotle is perfect with the grilled peaches, corn and red onions. A family favourite for 4th of July.

• Grilled kale salad with spicy lentils

  • pennyvr on December 10, 2017

    Great combo of flavours and textures. My sriracha was quite hot and a bit overpowering. Next time I'll marinade the red onion for a little while as it was very pungent and disrupted the balance.

• Asparagus pad Thai salad

  • dinnermints on May 16, 2018

    I didn't rate this because I made a different pad thai sauce for it (wanted some fish sauce) that ended up being a bit muted in flavor. I reduced the noodles to 3 oz, the peanuts to 2 T, and used 1/2 lb tofu (which I made the night before). For the asparagus, I measured out a 1/2 pound after snapping off the tough ends, and used a mandoline instead of a y-shaped peeler. Good salad, but a lot of work....not sure if I'd make it again. Also, the lemongrass tofu was not super flavorful.

  • patioweather on April 09, 2018

    I was surprised at how much we all enjoyed this. I am not a big asparagus fan, and I loved it.

• Creamy maple mustard dressing

  • babyfork on September 19, 2022

    This is a quick and easy 5-ingredient recipe (if you count the water). I prefer creamy dressing to vinaigrettes, but even though I'm neither dairy-free nor vegan it was cool to find one without milk, mayo, buttermilk, etc. Something different! I tried this on a simple salad of pea shoots, organic "Candyland" grapes, toasted walnuts, and Rogue Smokey Blue cheese. It was also great as a dip for crudités. A winner!

• Back at the ranch dressing

  • babyfork on February 04, 2015

    I'm not vegan, but I made this and loved it. Used basil for the fresh herb called for (dill, basil or tarragon are suggested). Easy to make with the Vitamix...didn't have to do the extra soaking step. Will make again.

  • babyfork on March 14, 2016

    Made this again and tried the Pesto Ranch variation. I omitted the clove of garlic as the pesto already had fresh garlic in it. Used fresh pesto from Woodlands Market. Added a couple spoonfuls of sour cream. Very good! It's thick enough to use as a dip for veggies.

  • babyfork on August 26, 2019

    Made it again. Left out the fresh garlic. Used fresh basil, tarragon, and chives for the herbs. Good combo.

• Chimichurri chickpeas & chicory

  • malinka on September 04, 2020

    I was pleasantly surprised at how great this was. My chicory was so bitter, but the flavours balanced really well and the salad was delicious. (I replaced the cucumbers with oranges and the chickpeas with pinto beans, based on what was to hand.)

• Miso edamame succotash salad

  • vfsalom on August 14, 2015

    Didn't enjoy this at all! the flavours simply don't work together.

• Vanessa kabocha salad

  • patioweather on April 09, 2018

    This is the only salad I've made from this book (and I've made a lot) that I didn't rate a five. I like the flavors, I think I would just prefer it all in a different format.

• Backyard Buffalo ranch Caesar salad

  • patioweather on April 17, 2023

    I made this with storebought croutons and salad dressing. I am usually not a fan of buffalo flavor, but there was just enough sweetness added to the tofu to have me snacking on these before and after eating the salad. I thought the portions of lettuce to cabbage to carrot were good--enough to add crunch and variety without it being a slaw.

  • christineakiyoshi on April 29, 2019

    So good and this got me hooked on buffalo tofu

• Tempeh bacon bites

  • Churchim808 on August 19, 2021

    I like to steam the tempeh for 5-10 minutes before marinating. Takes away the bitter flavor and makes it absorb the marinade better.

• Classic croutons

  • christineakiyoshi on April 29, 2019

    Be careful because you will be munching on these all day!

• The BKT (bacon.kale.tomato) bowl

  • christineakiyoshi on April 29, 2019

    Not a fan of this one

• Broccoli peanut lemongrass rice salad

  • christineakiyoshi on April 29, 2019

    This is one of my family's favorite meals. We use red rice and coconut sugar.

• Polish summer soba salad

  • samfrances on July 24, 2024

    Really lovely summery salad. Just what you want on a hot day. Next time I will double the amount of walnuts though - they were just so good, but a bit too scarce in the mix of everything else.

• Marvelous miso dressing

  • jvozoff on August 01, 2023

    I did not love this. Very rich.

• That '70s tofu

  • Pandan on June 15, 2024

    Nice roasted tofu recipe, made this in an Airfryer. Got quite salty, but was good on top of a salad

• Serious Eats

  I did encounter a few of my editorial peccadilloes... But the recipes worked, and the flavors wowed me. Not once in this week of testing was I left hungry or wishing for meat or cheese...

  Full review

• Advocate by Diane Anderson-Minshall

  ...debunks the myth that salads are only the warm-up act with 100 hearty salad recipes that just happen to be vegan.

  Full review