These tasty and hearty salads provide plenty of fall-inspired, in-season veggies like cabbage, cauliflower and squash.
They can be eaten as a main course or served alongside your favorite entrees for a well-rounded meal.
This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well.
The simple vinaigrette brings everything together, with goat cheese adding a creamy finish.
Feel free to swap out any of the root vegetables for another of your choice.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Christina Brockman
Butternut squash, turnips or carrots would all work well.
Allowing the cabbage to sit before serving helps develop the flavor and soften the cabbage.
Dont skip the step of massaging the dressing into the kale!
Photographer: Hannah Hufham, Food Stylist: Jennifer Wendorf, Prop Stylist: Phoebe Hausser
It helps soften it and also helps the greens absorb more of the flavor from the sweet-tart dressing.
It goes with everything, from chicken and steak to tofu and grain bowls.
Photographed by Nico Schinco/Courtesy of Clarkson Potter Publishers
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Sue Mitchell
Ali Redmond
