The Weekly 5: Seasonally-appropriate salads + a reader survey!

Plz volunteer 5 minutes to make TNB even better 👩🏻‍💻

Hi friends,

Taking a quick break from regularly-scheduled programming here to ask you for a little favor. I’ve put together a community survey and I’d really, really appreciate if you filled it out. It’s designed to help me learn more about you, and I’ll use the info I gather to inform future offerings and resources.

The survey is anonymous (unless you wanna give me your name/email so we can keep the conversation going!) and should take just 5-7 minutes. Thank you so much in advance!

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On to this week’s roundup: an ode to fall-appropriate salads. Now that summer’s in the rearview, I’m switching my salad bases from fluffy lettuces and juicy cucumbers to more grounding seasonal options, like root vegetables and cruciferous ones. Some favorites from the archives…

1. Moroccan Carrot Salad

A sweet, crunchy mess of grated* carrots, red onions, raisins, parsley, and kalamata olives, all perfumed with earthy coriander. (*A julienne Y-peeler is a godsend for this!)

2. Tahini Slaw with Crispy Chickpeas

Lemony tahini takes over the reins from traditional mayonnaise dressing. Za’atar chickpeas and cilantro tie in the Middle Eastern vibe.

3. Vinegret (Ukrainian Beet Salad)

A staple of every Ukrainian/Russian holiday table and something I’ve finally learned to appreciate as an adult.

4. Charred Broccoli with Red Pepper Relish

OK, so this broccoli is briefly cooked, but only long enough to get some flavorful charring. It’s still plenty crunchy. (Let’s call it a warm salad?) The garlicky roasted red pepper relish takes the vegetable to entirely new heights.

5. Raw Leek Salad

Another Eastern European favorite. The pungency of raw leeks is balanced nicely by sweet carrots and tart apple.

Planning to make one of these? Tell me how it goes in the comments section or tag me with your creation on Instagram.