Winter Slaw With Red Pears and Pumpkin Seeds

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

This little squash loves big-flavor toppings.

Consider this dish—made with refried beans and crunchy vegetables—an affirmative answer to the question, “Can dip be dinner?”

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Charred purple potato salad with mayo, lemon, and soy is smoky, creamy, and designed to be the star of any summer picnic or barbecue.