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


Watermelon, Cucumber, and Heirloom Cherry Tomato Salad

Georgeanne Brennan and Ann M. Evans, The Davis Farmers Market Cookbook

Grilled Peach, Quinoa, and Arugula Salad

Erica Holland-Toll, formerly of Prather Ranch Meat Co.

Grilled Corn and Arugula Salad with Smoked Tomato Vinaigrette

Joanne Weir, Copita Tequileria y Comida

Corn and Crab Salad

David Kurtz, Maven

Purslane Salad with Cherries and Honey Almonds

Elianna Friedman, CUESA’s Market Chef

Bacon Avocado Salad

Ben de Vries, Luella

Black Bean, Mushroom, and Greens Salad

Jill Nussinow, author of The New Fast Food

Black Kale Salad

Alicia Jenish, Grand Café

Roasted Fennel and Orange Salad

Olivier Said and Chef MikeC, Kitchen on Fire

Roasted Kabocha Squash and Arugula Salad with Toasted Walnuts

Jill Klein, Parties That Cook!

Roasted Vegetable Salad

Sarah Henkin, CUESA’s Market Chef

Avocados with Nojo Vinaigrette

Justin Meddis, Nojo

King Trumpet Mushroom and Shredded Root Vegetable Salad

Eric Tucker, Millennium Restaurant

Delicata Squash Salad with Fingerling Potatoes and Pomegranate Seeds

Sam Mogannam, author of Bi-Rite Market’s Eat Good Food

Sorrel Salad

Sarah Henkin, CUESA’s Market Chef

Fall Bread Salad with Honey Sage Vinaigrette

Joshua Clever, Riviera Kitchen

Sweet White Corn & Wild Arugula Salad with Pear Tomatoes, Pumpkin Seeds & Muscat Vinaigrette

Charlie Vollmar, Epicurean Exchange

Green Bean, Mustard Green, and Avocado Salad

Sarah Henkin, CUESA’s market chef

Bacon, Lettuce And Tomato Salad With Creamy Aioli Dressing

Joanne Weir, cookbook author and host of Joanne Weir’s Cooking Class

Tayberry-Melon Salad with Sweet Fromage Blanc and Basil Syrup

Lauren Kiino, Il Cane Rosso

Shaved Zucchini and Nectarine Salad

Sarah Henkin, CUESA’s market Chef, with Twilight Greenaway

Warm Strawberry Salad

Daniel Clayton and Trace Leighton of Origen: a farm to fork restaurant

Pea Shoot Salad with Fava Beans

Kimberley Hasselbrink, The Year in Food

Purslane Salad with Hot Bacon Vinaigrette and Garlic Croutons

Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, 2010)

Roasted Beet and Dried Cherry Salad

John Meidinger, California Culinary Academy



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