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


Delta Asparagus and Frisée Salad

Francis Hogan, Bluestem Brasserie

Chicory Salad with Lemon Thyme Vinaigrette

Chris Aguirre, Four Seasons Hotel San Francisco

Roasted Beet and Herb Salad with Cheese Tuiles and Champagne Vinaigrette

Damon Barham, Parties That Cook

Winter Salad Greens with Persimmon Vinaigrette and Mt Tam

Sue Conley and Peggy Smith, Cowgirl Creamery Cooks

Kale Caesar Salad with Housemade Bacon Lardons

Lucas Knox, Burritt Room + Tavern

Red Quinoa Salad with Bitters Dressing

Trevor Ogden, Chambers Eat & Drink

Radicchio, Beet, and Mint Salad

Joyce Goldstein, Inside the California Food Revolution

Green Beans and Figs with Hazelnut Dressing

Joyce Goldstein, Inside the California Food Revolution

Grilled Octopus and Peach Salad

Michael Ransom, Jasper’s Corner Tap & Kitchen

Hot and Cold Stone Fruit Salad with Toasted Almonds

Dmitry Elperin, The Village Pub

Seared Watermelon, Confit Octopus, Basil, and Agretti

Franklin Liao, Fifth Floor

Fava Bean and English Pea Panzanella

Elianna Friedman, CUESA’s Market Chef

Heirloom Bean Salad with Seasonal Vegetables

Darya Pino Rose, Foodist

Radish, Rhubarb, and Strawberry Salad

Louisa Shafia, The New Persian Kitchen

Spring Salad

Hoss Zaré, Zaré at Fly Trap

Roasted Asparagus Salad

Lauren Kiino, Il Cane Rosso

Shredded Beets with Crumbled Goat Cheese and Creamy Citrus Dressing

Cheryl Forberg, RD, Nutritionist

Kumquat and Basil Salad with Shiro Miso Dressing

Pooja Mottl, Pooja’s Way

Roasted Roots with Kale, Mustard Vinaigrette, and Farm Egg

Robin Song, Hog & Rocks

Salad of Persimmons, Mizuna, Tokyo Turnips, and Toasted Almonds

Jason Berthold, RN74

Warm Brown Rice, Cauliflower, and Escarole Salad with Garlic Vinaigrette

Lauren Kiino, Il Cane Rosso

Grilled Little Gem Salad with Oranges, Feta, and Pistachios

Adam Timney, Starbelly

Rice Salad with Orange and Arugula

Jamie G. Dougherty, Food & Body Coach

Greens, Persimmons, Baby Beets, and Radishes with Toasted Coriander Vinaigrette

Daniel Corey,  Luce Restaurant

Napa Cabbage Salad with Watermelon Radishes and Apples

Jake Des Voignes, Local: Mission Eatery



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