The Salad Project: How to Build Unlimited Salads by Clem Haxby

  • Maple walnuts (page 24)

    from The Salad Project: How to Build Unlimited Salads The Salad Project by Clem Haxby

    • Categories: Cooking ahead; Cooking for 1 or 2; Vegan; Vegetarian; Gluten-free
    • Ingredients: walnuts; maple syrup; dark brown sugar
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Notes about Recipes in this book

  • Maple walnuts

    • wyndle on April 06, 2026

      The timing was way off for me, barely caught them before burning. Current recipe calls for 27-30 min, I would check regularly at the 15 min mark or even earlier depending on your oven’s personality. Addictively good, but directions are off.

  • Garlic + thyme chicken, butter bean + sun-dried tomato with lemon + thyme vinaigrette

    • wyndle on March 29, 2026

      This was a “medium build” salad and was much more manageable than the long build Thai Me Up salad. I love the dressing with this one and just used a bit of that to marinate the chicken. I also butterflied the breast for a faster cook. Great, punchy flavors, but with anchovies, sun dried tomatoes and Parmesan, watch the salt. I did a warm version with wilted spinach with the leftovers.

  • The GOAT with the SP green goddess dressing

    • wyndle on April 06, 2026

      Hits all the salty/sweet notes and relatively easy to put together if dressing, onions, and walnuts are done. I streamlined by adding the chicken to the potatoes in the oven rather than dirtying another dish, but may have missed out on some caramelization. I again have issues with some of the directions. In this case, how the cut the sweet potatoes in step three. Just say “cut into 1 cm pieces” in the ingredients list and we can take a look at the image if we want more direction.

  • Thai me up with Thai peanut dressing

    • wyndle on March 29, 2026

      We enjoyed the flavor and concept of this one, but the effort to outcome ratio wasn’t worth the effort. This was my first cook from the book and it took me awhile to get used to how the directions are written. It is a pet peeve when they don’t add the prep to the ingredient list. In this case, if you’re directing me to stem, rinse and dry the kale, why not also have me shred it in that moment? Needless to say, the recipe did not feel efficient.

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  • ISBN 10 0593839587
  • ISBN 13 9780593839584
  • Published Jan 06 2026
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

Take your salads to the next level with recipes for 56 flavorful, customizable meals featuring 28 creamy, zingy, herby, and spicy dressings from the culinary director of The Salad Project.

Nutritionist and chef Clem Haxby has discovered the secret to building a perfect salad: it’s all in the dressings. In The Salad Project, every chapter begins with a formula for what makes the best creamy, zingy, herby, or spicy dressing (it's all in the balance of salt, fat, acid, and sweet!). Each of the 28 dressings gets used twice and Clem offers even more suggestions for other salad recipes to pair it with:

• CREAMY: Toss the Tahini + Preserved Lemon Dressing with the Sumac Salmon with Honey Carrots, Roasted Broccoli, + Lemony Grains; the Harissa Steak + Giant Couscous with Pickled Onions + Pistachios; the Crispy Spiced Lamb, Eggplant, + Frekkeh with Pickled Onions • ZINGY: Savor the Brown Butter + Miso Vinaigrette with the Roasted Squash, Stracciatella, + Toasted Maple Buckwheat salad and The Octoberfeast: Maple Chicken + Chorizo Grain Bowl. Or try one of Clem’s suggestions to pair it with the Paprika Chicken Thighs with Nutty Grains + Roasted Peppers • HERBY: Have the Caper + Dill Dressing on Crispy New Potatoes, Whipped Ricotta, + Pickled Radish; or enjoy with the Garlic + Thyme Chicken, Butter Bean, + Sun-Dried Tomato salad • SPICY: Indulge in the Spicy Cashew Dressing for the Roasted Eggplant, Spicy Cashew Chickpeas + Kale and the Sesame Soy Steak with Furikake Croutons + Pickled Chiles

Dressings come together within minutes, and with Clem's suggestion, prepping them and extra toppers ahead of time results in quicker weekday meals. The 56 salad recipes include tips from what to swap in to make a salad fully plant-based to how to convert your leftovers into a new dish. Clem also categorizes the salads by prep intensity and includes a handful of weekly meal prep plans crafted around prioritizing protein, keeping blood sugar levels steady, and making your gut happier.

Say goodbye to sidelining dressings and ending up with soggy salads on repeat. The Salad Project shows you how to make dressings for stellar restaurant-level results.

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