Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.
For this sweet and tart salad, wheat berries are blended with cranberries, apples and pecans and tossed in a raspberry vinaigrette - a winning combination. Serve over a bed of peppery arugula for lunch or a light supper.
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.
This colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive.
This salad has everything going for it -- spicy arugula, sweet grated carrots and celery root, crunchy almonds -- all topped off with a vibrant honey-mustard vinaigrette.
Fuyu persimmons have a subtle, crisp flavor reminiscent of apricots, and a firm texture, making it especially good for savory dishes, like this autumn salad.
The piquant green peppercorns in the vinaigrette are a zippy counterpoint to the cool and neutral cauliflower. Look for brined green peppercorns in the condiment section of your supermarket, near the olives.
Please your guests with the contrasting textures and flavors of crunchy Belgian endives, juicy oranges and tart, ruby-red pomegranate seeds. The addition of cooked shrimp makes this an elegant first course.
