Food52 Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too by Food52 Editors

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    • Categories: Grills & BBQ; Salads; Side dish
    • Ingredients: lacinato kale; prosciutto; apricots; peaches; feta cheese
    • Categories: Dressings & marinades; Vegetarian
    • Ingredients: pecorino Romano cheese
    • Categories: Salads; Side dish; French
    • Ingredients: bacon; paprika; scallions; romaine lettuce hearts; peas; mayonnaise; crème fraîche; buttermilk
    • Accompaniments: Soft-boiled eggs
  • Featherweight slaw
  • show
    • Categories: How to...
    • Ingredients: herbs of your choice; vegetable oil
    • Categories: Dressings & marinades; How to...; Vegetarian
    • Ingredients: pesto of your choice; store-cupboard ingredients
    • Categories: Salads; Main course; Cooking ahead; American South
    • Ingredients: collard greens; apple cider vinegar; honey; cornbread; bacon; dried red pepper flakes; red peppers; scallions; thyme; cooked black-eyed peas
    • Categories: Dressings & marinades; Egg dishes; Salads; Main course; American
    • Ingredients: beets; Bibb lettuce; tarragon; hard-cooked eggs; avocados; Niçoise olives; blue cheese; lemons; capers; dried red pepper flakes
  • Caesar-style kale salad with roasted onions
    • Categories: Salads; Side dish; American
    • Ingredients: yellow onions; thyme; rosemary; ciabatta bread; lacinato kale; bacon; canned cannellini beans; ricotta salata cheese; rice vinegar; capers; anchovies; Worcestershire sauce
    • Categories: Salads; Side dish; Cooking ahead; American
    • Ingredients: cauliflower; radicchio; green lentils; bay leaves; tarragon; toasted walnuts; aged goat cheese; anchovies; shallots; balsamic vinegar; honey; currants; Aleppo pepper
    • Categories: Salads; Side dish; Fall / autumn; Vegetarian
    • Ingredients: ground chipotle chiles; dried red pepper flakes; paprika; butternut squash; Concord grapes; baby kale; Parmesan cheese; sherry vinegar; honey
    • Categories: Salads; Side dish; Cooking for 1 or 2
    • Ingredients: lemons; breadcrumbs; Swiss chard; Parmesan cheese; bresaola; slivered almonds; garlic
  • Wilted escarole with feta and honey
    • Categories: Salads; Side dish; Cooking for 1 or 2; Vegetarian
    • Ingredients: escarole; feta cheese; walnuts; honey
  • Shaved asparagus with burrata, radish and cucumber
    • Categories: Salads; Dressings & marinades; Main course; Side dish; Summer; Vegetarian
    • Ingredients: Asian eggplants; Wondra flour; Persian cucumbers; cherry tomatoes; peaches; mozzarella cheese; basil; piment d'Espelette; lemons
  • Corn-barley salad with tomato vinaigrette
    • Categories: Salads; Side dish; Summer
    • Ingredients: okra; bacon; lima beans; corn; scallions; dried red pepper flakes; cherry tomatoes; lemons; parsley; basil
    • Categories: Grills & BBQ; Salads; Side dish
    • Ingredients: portobello mushrooms; figs; baby arugula; aged pecorino cheese; Marcona almonds; balsamic vinegar; sherry vinegar; shallots; thyme
  • Roasted potato salad with mustard-walnut vinaigrette
    • Categories: Dressings & marinades; Salads; Side dish; Entertaining & parties; Picnics & outdoors; Vegetarian
    • Ingredients: marble potatoes; scallions; eggs; walnuts; basil; whole grain mustard; walnut oil

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Notes about Recipes in this book

  • Cobb salad with hard-boiled egg dressing

    • cespitler on June 13, 2021

      Fantastic for a hot summer dinner. I used the instant pot for the eggs and the beets so no stove/oven. Added some lightly sautéed asparagus because it was in the fridge; a nice add. The dressing was simple and delicious. Will definitely make this again.

    • sscholl on January 06, 2019

      Delicious with smoked blue cheese. Next time I’ll add toasted pecans.

  • Charred broccoli and lentil salad

    • cespitler on April 16, 2017

      Yum! I made a few substitutions on the first try! I used small white beans instead of lentils and I added onions to the sheet pan to roast with the broccoli. I put too many beans in (I think it works fine with white beans, but I am looking forward to another effort with the lentils) and I didn't have another red pepper to make more dressing. Will definitely make this again. I think adding other crunch bits like the carrots would be great---radishes, for sure.

    • aliceanne on February 06, 2019

      It was really hard for me to get the lentils to be the right texture for a salad. Mine ended up being too mushy.

    • julesamomof2 on July 16, 2019

      Not the most attractive salad, but it did taste good. Next time I would increase the broccoli-maybe even double. I wondered if the carrots would be good but they added much needed crunch.

    • maryfa on August 11, 2017

      I used some leftover lentils. I like cespitler's idea of adding radishes for crunch which I will try next time. I am always looking for recipes that travel well for picnics and national park vacations. I think this would be a good one (packed in Chinese take-out containers).

    • angrygreycat on September 28, 2019

      I made this and it was a good salad for a change of pace. Could have done with making more of the dressing. The issue, at least for me, is that it did not keep well, the roasted broccoli becomes overwhelming if you try to put the leftovers in the fridge for another meal.

  • Toasted farro and asparagus salad

    • cespitler on May 16, 2021

      Fantastic. An online version adds a few more ingredients and that is what I followed. Would be great for a Spring party/gathering. Just right the next day with an over-easy fried egg on top.

    • julesamomof2 on July 03, 2019

      This made a nice make-ahead lunch and tasted great cold, straight from the fridge. Not sure I loved the tarragon in there even after I drastically reduced the amount. Will definitely make again.

    • bching on May 08, 2022

      Very good. I used boursin in place of the feta and will stick with the variation when I make this again--next week!

    • e_ballad on October 24, 2018

      Delicious & simple. A perfect spring salad.

    • bwhip on April 10, 2018

      Great salad. Light, yet substantial, with a lovely mix of flavors from the tarragon, lemon, and feta. Cutting the asparagus into little “coins” made for nice bites with the chewy farro.

  • Spicy chicken salad with rice noodles

    • cespitler on June 12, 2021

      This was delicious and beautiful with so many colors and textures/ I found it a little salty so will cut down next time. Adding chopped peanuts or cashews when the herbs are sprinkled on would be a nice addition. Made the easily with a regular head of green cabbage and fake chicken.

  • Featherweight slaw

    • southerncooker on October 20, 2020

      Very good. Needed a recipe to use up some napa cabbage I got in farm share.

    • jenmacgregor18 on August 19, 2021

      Seeing angrygreycat's comment, I reduced the cabbage by 1/2 and kept the rest of the ingredients at the same proportions. I had slaw mix on hand that I used in lieu of napa. The only problem I had was with my dressing, which was made as directed. Between the ginger and olive oil, it turned out horribly bitter. I tried to adjust with lemon, salt, and even a little sweet; but couldn't rescue it. I pitched it and just made a dressing with mayo, lemon, ginger, pepper and a little swerve (sweetener) and a little vegetable oil. End result was very good. Loved the flavor and the crispy texture. A nice change from a standard chicken salad.

    • angrygreycat on September 16, 2019

      Very tasty slaw from napa cabbage - super fast to make. Next time I'd up the amount of chicken (protein) to make it feel more meal like.

  • Thai pork salad with crisped rice

    • wcassity on December 17, 2018

      Very tasty. Kids not as excited about the rice krispies as I was.

    • Jviney on February 22, 2021

      This was really good and felt both light and satisfying. Funky with the fish sauce, but refreshing with the cucumber. My husband had wanted pizza but really liked this.

  • Antipasto chopped salad

    • jenmacgregor18 on January 08, 2019

      I second the vote on this. I didn't make the dressing; but I really enjoyed this salad. I used asiago instead of provo. Omitted salami, just because I didn't have any. added celery & black olives. I used a red wine vinaigrette. I'll have to try adding artichokes/dressing; and either salami or pepperoni would be great.

    • maryfa on August 15, 2017

      Delicious, hearty entree salad for meat lovers. We fought over who got to take the leftovers to lunch. Used fontina instead of provolone cheese, and 1/2 the artichokes.

    • angrygreycat on June 02, 2019

      I really liked this - just need to cut down the quantity next time because it makes a big salad. Really delicious, with all the flavors you'd expect from Antipasto and the crunch from fresh salad. The dressing is wonderful.

  • Spring vegetable panzanella

    • dinnermints on July 04, 2017

      Fantastic! At first I thought the amount of bread didn't look like enough, but there were four of us and there was still some salad left over. I served the rest of the bread at the table. One-dish meal, and plenty classy for company.

  • Chorizo and summer melon salad

    • VineTomato on May 28, 2017

      Very good. I was dubious about how this would turn out. I'm not sure what dried chorizo is, so I cooked mine in a little red wine. My hubby had the quorn veggie pepparoni and which he said was good. I included watermelon and cantaloupe, whilst they both worked the watermelon soaked up the juices - so would be my recommendation. The salad is missing a little crunch, I included a sprinkling of dukkah which worked.

  • Brown butter Brussels sprouts and crispy quinoa

    • tarae1204 on March 01, 2021

      This salad is a lot of work and in the end mainly just tastes of anchovies, to me. I would prefer it without anchovies as they obfuscated the dried fruit and hazelnut flavors.

  • Sort of tabbouleh with jammy onion vinaigrette

    • Lepa on December 23, 2018

      This was just okay. I didn't like the effort to reward ratio. Not bad but not a repeat.

  • Carrot and radicchio salad with fig-balsamic vinaigrette

    • Lepa on December 01, 2018

      I really enjoyed this salad. It was complex tasting and very satisfying. I love bitter foods and don't normally like roasted carrots but the combination, tied together with the fig dressing, really works.

    • sarahkalsbeek on December 17, 2019

      I made this for a Christmas gathering, and it was a huge hit. The carrots took longer to roast than the recipe indicated. Also, I visited three grocery stores and they were all out of radicchio, so I roasted up some crispy kale to add instead. I used more dried figs than the recipe called for because they looked a little on the small side. The dressing turned out pretty thick, but coated the veggies beautifully. This is going to be on regular rotation!

  • Roasted grape, butternut squash, and kale salad

    • Lepa on March 08, 2019

      I thought this was pretty good- but not great. My family all thought it was too sweet.

    • Frogcake on April 30, 2018

      A nice combination of flavours in the salad and a great dressing too!

    • bwhip on November 27, 2018

      Unusual, delicious, with a very interesting combination of flavors and textures. Really nice for a light fall dinner.

    • Churchim808 on July 04, 2023

      I made this winter salad on the Fourth of July to use up some squash in my freezer. It turned out great and even the picky family members enjoyed it. I did substitute brown rice syrup for honey but everything else was about the same.

  • Roasted potato salad with mustard-walnut vinaigrette

    • e_ballad on December 12, 2017

      Made as a side dish without the eggs, we really enjoyed this salad. Would not have thought of potatoes & walnuts being salad partners but it somehow works!

    • Frogcake on August 21, 2019

      I enjoyed this salad but my husband thought it needed more gusto. Definitely important to roast the walnuts beforehand. I liked the walnut dressing a lot. I will add a bit more mustard next time.

  • Grilled lamb kebabs with tomato-cucumber salad

    • Frogcake on June 11, 2018

      We loved this salad! Definitely a repeat. The yoghurt dressing is fresh and light-tasting. I forgot to add the tahini first time I made. Still delicious with or without. I’ve prepared the salad replacing lamb with grilled salmon.

  • Curried chicken, grape and cheddar salad

    • lou_weez on November 12, 2018

      A delicious, quick and easy meal for a warm spring evening. I only wish I had doubled it so there were leftovers for lunch :(

  • Steak and tossed salsa verde salad

    • bwhip on May 02, 2018

      Fantastic salad. I wasn’t sure a flank steak that didn’t have some fancy marinade or rub would make a great salad, but when combined with this flavorful vinaigrette and the arugula, watercress, mint, Parmesan and other ingredients, it’s really great. Only change I made was toasted pine nuts rather than the walnuts. Looking forward to having this one again.

  • Radicchio and shrimp salad with warm bacon vinaigrette

    • bwhip on April 13, 2019

      Excellent salad. A really lovely mix of bitter, sweet, and tangy. Easy and delicious.

  • Grilled ratatouille and bulgur salad

    • bwhip on May 12, 2018

      Very delicious, very easy. My local stores didn't have any Asian eggplant, so I used a regular one. Other than that I followed the recipe exactly. Not a visually beautiful salad (though it would have been better with the colors of the Asian eggplants), but quite tasty.

  • Mushroom and mixed grains salad with carrot-harissa vinaigrette

    • bwhip on January 30, 2019

      What an interesting and tasty salad! We really enjoyed this one, and prep is quite easy. I didn’t have as many different grains on hand as I thought, and didn’t want to take the extra time to cook pearl barley, so I just used farro. The dressing has a great depth of flavor. Lots of great salads in this cookbook.

  • Half-blistered tomato pasta salad

    • bwhip on September 18, 2018

      This salad was really excellent. The combination of roasted and raw tomatoes was delightful, and all of the ingredient proportions seemed about perfect. I did scale back the basil a bit from the recipe, but wasn't longing for more. Pretty quick and easy for a weeknight, and the flavors were wonderful. This will definitely be a summer regular in our home.

  • Petits pois à la Française redux

    • maryfa on September 10, 2017

      This was delicious. The dressing was a bit thick so I thinned it with more buttermilk and lemon juice. I did not char the lettuce or peas. I did add half-roasted cherry tomatoes (from the Taste and Technique cookbook) and soft-boiled eggs. Think of it as a BLTE without the carbs.

  • Shaved Brussels sprouts, endive, and apple salad

    • angrygreycat on September 15, 2019

      Made tonight as a side dish for dinner. Excellent while warm, I am not sure how it will be after being in the fridge for tomorrow. The salty pancetta paired with the sharp endive and sweet apples really comes together beautifully with the brussels sprouts. An upgrade on the hot bacon dressing from the 80s.

  • Radicchio and cauliflower with anchovy-currant vinaigrette

    • angrygreycat on July 03, 2019

      One child is not a fan of radicchio so I subbed mixed greens. I also tossed the currants in the salad instead of the dressing. I thought they would be more evenly distributed that way. Good salad but best eaten immediately which doesn't work that well for us as I usually make salads and put them in the fridge for the family to help themselves as they come home.

  • Salmon and beet salad with cherry vinaigrette

    • dosojosazules on August 04, 2023

      Delicious salad. Easy to prepare with a little more time than average for a salad given you need to roast the beets. Roasted almonds were a nice touch. Vinaigrette could have used some more flavor

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  • ISBN 10 0399578048
  • ISBN 13 9780399578045
  • Linked ISBNs
  • Published Apr 11 2017
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A collection of 60 recipes for turning ordinary salads into one-dish worthy meals.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.

Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.

But because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.

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