An Early Fall Powerhouse Vegan Salad

Approximate quantities: 1 head of butter lettuce, roughly chopped; 3/4 of a cup of cooked brown rice; 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments; kernels of 1 ear of grilled corn; about a cup of grilled wax beans, roughly chopped; 2 heirloom tomatoes, roughly chopped; 3 medium carrots, sliced into thin disks; 2 medium sweet potatoes, peels, chopped into 1-2” cubes and tossed with olive oil, salt, pepper, and Dried Icelandic Kelp, and roasted at 425 degrees for about 20-25 minutes; 1 grilled red bell pepper, roughly chopped; 1 16-ounce can of chickpeas, crisped in a skillet or on a sheet pan, and 1 medium sized watermelon radish, sliced into thin crescents drizzled with olive oil, vinegar, salt and pepper — although it also would be good with tahini dressing

Serves 2 as a main.

A Thanksgiving Leftover Salad

Approximate quantities: 12 ounces washed baby spinach; 2 cups roasted sweet potatoes; 2 cups garlic green beans, roughly chopped; 2 cups roast turkey breast, roughly chopped; 1 cup of croutons, or leftover stuffing, roughly chopped or crumbled by hand into small pieces; 2 tablespoons dried cranberries; 2 tablespoon marcona almonds, finely chopped; drizzled with mustard vinaigrette

A Belated Saint Patrick's Day Salad

Approximate quantities: 8 ounces butter lettuce, roughly chopped; 1 ounce baby kale; 2 small cucumbers, sliced into thin discs; 3 medium sized carrots, sliced into thin discs; 8-12 ounces sugar snap peas, trimmed; 1 avocado, cut into slices; 8 ounces roasted sweet potato wedges; drizzled with olive oil, apple cider vinegar, salt, pepper to taste

Serves two as a main.