David Malosh

Roasted Squash and Mixed Sprouts Bowl

This outstanding, good-for-you vegetarian salad from L.A.’s Sqirl features an array of textures and flavors, from tender roasted squash to crunchy sprouts and creamy lebneh (Lebanese strained yogurt).

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Vegetable Rainbow Salad

This salad from Grace Parisi brilliantly combines many exciting ingredients into one amazing recipe—pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo.

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Xie Xie’s Tofu Salad with Pickled Vegetables

Tangy pickled cabbage and spicy carrot kimchi are the key to Angelo Sosa’s tofu-topped green salad at New York City’s Xie Xie (shay-shay; “thank you” in Mandarin). They are supereasy to make, but for a great shortcut, use store-bought kimchi (a chile-flecked Korean pickle that’s often made with cabbage) in place of both.

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