I love any excuse to eat bright, crisp greens during Autumn. Preparing a bright and colorful salad using those traditional autumn flavors - apple, pecans, and maple is a sure-fire way to get your taste buds excited.

This is my ideal salad. It is so easy to make and so satisfying. It can easily be served as a main course or as a small side to a bigger meal, maybe homemade sushi or an asian flavored noodle dish. So much fiber and so many nutrients, it is a flavor packed dish.

When peaches are in season I try to incorporate them into as many meals as possible. One of my favorite ways to use them are in salads, particularly this peach, halloumi, and arugula salad with toasty bread.

Arugula is one of my favorite greens to use in salad. It’s bright, tender, and peppery and goes well with creamy cheeses and sweet fruit, which is basically my ideal salad.

I love making salads. The fact that you can add such a variety of ingredients to one dish is incredible. It’s so easy to incorporate protein, healthy fats, fruits, veggies, and dairy. The opportunities are endless. Everyone who knows me knows that I either bring the dessert or salad to the potluck.

I’ve been experimenting with new ways to use Brussel sprouts and have stumbled upon this very season appropriate salad with apples, cranberries, peppers, goat cheese, and pecans. It’s the perfect use of Brussel sprouts for a Thanksgiving side. I’m usually not big on salad for Thanksgiving, but this one is just so perfect. It’s festive and has all the the Flavors we know to associate with the holiday.

When peaches are in season, I try to use them in cooking wherever I can. They are so incredibly juicy and sweet during the summer months, I just can't help from buying a few pounds every week. I think the key to pulling off a salad with lots of fruit is by also adding some sort of cheese, a bold green, and an acidic dressing.

I like to make this salad the night before, allowing the garlic flavors to absorb into the beans. The dried cranberries add a nice sweet chewiness, which the celery and red pepper add a crunch. The dressing is a simple mixture of oil, balsamic, maple syrup, garlic, salt, and pepper.

Cauliflower, carrots, and chickpeas are such a good combination of flavors, and when they are roasted in some oil and spices, look out. I combined them with some fresh watercress, chopped avocado, and topped with a quick lemon yogurt sauce, and it was pretty much the best thing we ate all week.

This summer has been glorious. After one of the longest and rainiest winters we've ever experienced, it is nice to be able to fully enjoy the summer months outdoors. The weather has been warm and pleasant, not too hot.

This week, I was looking for something easy to make, because of cooking in the heat, ugh. I purchased some beautiful tomatoes and a nice bunch of basil from the market last weekend. I pulled together a quick salad with those ingredients and added a few of my staples, things I always have around.

This salad is loaded with tons of healthy ingredients - avocado, yellow peppers, beans, kale, green onions, tahini!

This salad is a compilation of some of the most vibrant and colorful produce available in the dreary month of February. I figure we might as well take advantage of things that are doing and looking their best right now while we gear up and prepare ourselves for summer berries!

This taco salad is a result of my rummaging through the fridge and pantry throwing together some of my favorite ingredients. I love this salad because it's light yet filling. It's super healthy with a whole lot of crunch.

Now, this salad. I think half the reason I like it so much is that of the dressing, which is everything to me right now. It's light, sweet, fruity, with a touch of tang. I had originally created it for a taco salad, but now I eat it on everything.

Last Friday night, on one of the rare occasions that I actually left the house, I went out for dinner to my new favorite restaurant on Capitol Hill - Omega Ouzeri. The food is Greek with a Pacific Northwest flair.

In the midst of the sewer disaster, I knew that trying to make things feel normal around here would be difficult, so I decided to head into the kitchen to brainwash my guests with lots of delicious food. Hopefully, the memories of delicious food will block out the ones of the exploding toilet.

This salad was a result of emptying the fridge and putting all of my favorite 'summer foods' into one place. It's a lighter meal, one to be paired with a nice slice of bread and a glass of wine. At least I can be decisive when it comes to my food.

In the mean time, I will leave you with my favorite spring salad. It's fresh and colorful and the perfect pop of color for this time of year. I got this crazy awesome mandolin at Christmas, and it slices the radishes into such perfectly beautiful thin strips.

After my last trip to the grocery store, where I impulse bought way too many oranges (don't know what I was thinking, how many oranges can one person eat?), I have been trying to come up with inventive ways of using them in recipes. After my failed attempt at making beet pasta, I was now left with a big bunch of beets. Clearly, the beets and oranges were meant to be together, tucked away in the vegetable crisper by themselves.

This dish falls into the category of a wonderfully satisfying, nutritious and flavorful meal. I have taken some of the traditional tabbouleh flavors and combined them with a few seasonally appropriate ones of my own. I'd be hard-pressed to find a decent tomato this time of year, so it only seemed natural to put the traditional version on the back burner until next summer.

I've been eating this salad for the past few days, and I have not grown tired of the repetitiveness, yet.

This is not your traditional, run of the mill, potato salad. To combat the traditional mushy potato texture, I prefer to roast the tiny potatoes in plenty of olive oil and sea salt. I like to get them nice and crispy.

Since returning home, I've had little to no desire to turn on the stove. Even turning on the dishwasher seemed like a bit of a mistake, but we've got to be civilized, now don't we. Also, who wants to cook in totally abnormal, extremely awesome weather? I've mostly been throwing together salads, which has proved to be a great idea, because the markets are currently overflowing with beautiful and vibrant greens

Meet farro. She and I have developed quite the relationship. Our love sparked a few weeks back, at a local cafe here in Seattle. I ordered a fennel and farro salad and ate it so quickly, and with such enthusiasm, I am sure my fellow patrons deemed me to be insane. After inhaling the dish in less than a few minutes, I felt pleasantly full.

This recipe is a combination of my favorite flavors. Goat cheese, which I honestly put on everything, and since Trader Joes started selling individual 1 oz goat cheese servings, my goat cheese intake has doubled.

Almonds and arugula are an amazing combination, and I can't believe I haven't figured this out already. The pepperiness from the arugula, earthiness from the almonds, saltiness from the olives, and juiciness from the tomatoes. The olive oil creates a nice flavor and mouthfeel.

This salad is fresh, bright, crisp, colorful, and screams 'eat me' as soon as you lay your eyes on it. Not the kind of delicious that you can smell - cinnamon and yeast baking, caramelized onions frying.

I love to make this salad ahead of time and then store in the fridge for a week. The flavors tend to intensify the longer it's left to marinate. I can usually get a few meals out of this dish. Sometimes I pair it with a few leafy greens and veggies on the side, and other times I curl up on the couch with a big bowl and a glass of wine.

The Central Co-op does a phenomenal job at wowing me with what's available during the season. They receive the most delightful produce, and at this time of year, a wide variety of citrus.