These meatless salads made with whole grains, seasonal produce, and plant-based proteins make for satisfying meals
Yes, you could just slather creamy goat cheese on a baguette. Or you could make it the star of this vegetarian take on a classic French salad.
Recipe: Goat Cheese Niçoise
We love this salad’s bold, bright flavors and the satisfyingly chewy texture of farro wheat.
This light yet satisfying salad features a clever technique for cooking quinoa like pilaf so it comes out fluffy.
Also known as garbanzo flour, chickpea flour is the basis for these pan-browned cakes inspired by southern French socca. You can use spinach if fava leaves aren’t available.
Everyone loves the sweet, nutty flavor and chewy texture of black rice; add crunchy pomegranates and a hint of smoky paprika, and you’ve got a home run combination.
Recipe: Black Rice Salad with Butternut Squash and Pomegranate Seeds
Earthy-tasting buckwheat, a gluten-free seed rather than a grain, has been gaining in popularity and is now available in many grocery stores.
Recipe: Warm Buckwheat Salad with Roasted Shallots, Apples, and Frisée
Double-coating tofu cubes in cornstarch and the Japanese seasoning called furikake before shallow frying makes them crisp and irresistible.
Think of these fritters as a homemade take on garden burgers, without the buns.
Recipe: Squash and Chickpea Fritters with Winter Greens and Hazelnut Salad
Toss together crisp raw vegetables with bulgur wheat and a simple parsley vinaigrette.