Arugula with Grilled Squash and Chicken 
Serves 8 / To save time, use roasted peppers from a jar, but be sure to drain and rinse them well first. To make this a vegan salad, substitute the chicken with thin strips of tempeh lightly browned in coconut oil. View recipe
Tuscan Kale Salad with Steamed Cod Serves 4 / Blanching the radishes briefly softens their characteristic sharpness, enabling them to blend seamlessly with the greens and a creamy miso-lemon dressing. If Aleppo pepper proves difficult to find, hot paprika is a good second choice. View recipe
Black Bean and Corn Salad with Grape Tomatoes
Serves 4 / An explosion of contrasting flavors and textures make this nutrient-packed power salad a feast for the senses. Beans and corn combine to form a complete protein, avocado and flaxseed oil provide healthful fats, and all the fresh ingredients are bursting with antioxidants and anti-inflammatory compounds. View recipe
Farro and Buckwheat Salad with Grilled Fennel
Serves 4 / Farro, an ancient wheat used in northern Italian cuisine, has a chewy texture and pleasant, nutty flavor. Although it does well on its own in any dish, it combines nicely with buckwheat, a whole protein. Use blood oranges when available. View recipe