Made with shredded kale, crisp pancetta, tart apples and pecans in a zingy maple vinaigrette, this salad just screams fall. It's wildly addictive -- even my husband, who is not much of a salad guy, cannot get enough of it. GET THE RECIPE
I make this earthy lentil and vegetable salad when I get fed up with hasty on-the-go lunches and am craving something wholesome. It's made with French green lentils, which are ideal for salads because they stay firm and hold their shape when cooked. GET THE RECIPE
Believe or not, this salad will have you eating your vegetables (and, most surprisingly, your kale) with pleasure and abandon. Bright, bold flavors and textures abound: earthy kale; cool and crunchy carrots, bell peppers and red cabbage; toasted almonds; and a creamy peanut dressing laced with ginger, honey, spicy sriracha and fresh lime. It's meant to be a side dish, but if you're anything like me, you'll probably find yourself eating the whole lot of it for dinner. GET THE RECIPE
Dried cranberries and toasted walnuts make this carrot slaw perfect for fall. I like to serve it with a warm crusty baguette for a light lunch, or as a healthy side to sandwiches or burgers. GET THE RECIPE
If you've had dinner at my house, chances are you've had this salad. It's perfect for entertaining -- the glazed pecans and goat cheese dress it up, and the vinaigrette is one of those salty-sweet-tangy flavor combinations that everyone loves. GET THE RECIPE