Salads | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF


Harvest Fruit Salad

CUESA’s Food Shed

Chicory Salad with Miso-Aged Hodo Tofu, Fried Yuba, and Tofu Gribiche

Kim Alter, Nightbird

Tomato, Cucumber, and Caper Panzanella

Norma Whitt, MKT at the Four Seasons

Goat Ricotta and Asparagus Salad

Kim Alter, Nightbird

Chicory Salad with Blue Cheese Dressing, Honey Roasted Pears, and Candied Walnuts

Greg D’Alessandro, Waterbar

Spicy Sesame Tofu Wontons with Pomegranate Radicchio Slaw

Kathy Fang, Fang Restaurant

Soba Noodle Salad

Lori Frank, Park Café Group

Roasted Summer Squash with Sungold Tomatoes, Salmoriglio, and Yogurt

Melissa Reitz, Locanda

Elote Roasted Corn Salad with Cherry Tomatoes, Sprouts and Seeds

Brandon Rice, Rich Table, featuring Brooks and Daughters 

Grilled Stone Fruit and Zucchini Salad with Toasted Almonds

Frances Wilson, The Field Kitchen

Mario_Frog Hollow Farm

Early Spring Frog Hollow Salad

Mario Ishii Hernandez, Frog Hollow Farm


Caramelized Fennel Salad

Rachel Aronow, @raranow


Roasted Mushroom and Yuba Salad

Leslie Peng, The Slanted Door, featuring Hodo Soy

Audie Golder, Jardinière

Curly Endive Salad with Buttermilk Dressing

Audie Golder, Jardinière featuring Star Route Farms

Golden Beet Salad with Vanilla Mandarin Dressing and Smoked Trout

Jack Andrews, The Terrace Room

Little Gem Lettuce Salad with Roasted Squash, Pomegranate, Goat Cheese, and Curried Yogurt Dressing

Sharon Nahm, E&O Kitchen and Bar

Peach Panzanella Salad with Nduja-Tomato Vinaigrette

Jason Tuley, Contrada

Heirloom Tomato Salad

Kevin Schantz, PABU Izakaya

Heirloom Tomato Panzanella Salad

Paul Burzlaff, 31st Union

Heirloom Tomato Salad with Chorizo Vinaigrette

Gustavo Romero, Calavera

Salad with Strawberry Vinaigrette, Pan-Roasted Pork Tenderloin, and Strawberry & Rosemary Agrodolce Pan Sauce

Todd Renner, Tender Greens

Ricotta with Pickled Strawberries and Spring Onions

Lev Delany, Chop Bar

Early Spring Farrotto

Tony Florian, Seven Hills

Sorrel and Orange Salad with Cucumbers

Katie Lauter, CUESA Staff

Spring Soba Salad with Creamy Sesame Dressing and Seasonal Vegetables

Shaun King, PABU Izakaya



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »