Salad

Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay–seasoned cornmeal mixture. Bonus: they’re gluten-free.

Marinated artichoke hearts, canned chickpeas, and pepperoni roast together to make a warm, crisp foundation for this wintry salad. Fresh oranges balance the salty and savory flavors.

For this gorgeous salad, choose persimmons that are super soft. The riper the fruit, the sweeter the flavor.

Radishes, contrastingly crunchy and peppery to tender and sweet pears, take rather well to modern pickling, the sort that is less about preserving and more about making something to shake other flavors from their shyness.

I know a salad of Brussels sprouts sounds mirthless, but I urge you to give it a chance. It has enough citrus, almonds and rough-skinned apple to be interesting.

You can make this raw, root vegetable slaw up to four days before you plan to eat it.

Crisping mushrooms in bacon fat infused with rosemary gives this salad satisfying texture and rich, comforting flavor, enhanced by a runny poached egg.

Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

Crunchy tender carrots tossed in a tangy-sweet dressing meet soft and blackened dates for literally everything you want in one bite.

Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

Set roasted, jewel-toned beets and fresh figs over creamy, tart labneh and scatter with honeyed pecans for an autumn salad that's both fresh and comforting.

A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this holiday side.

Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.