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


New Potato, Little Gem, and Sweet Pea Salad

Lauren Kiino, Il Cane Rosso.

Wheat Berries with Artichokes, Feta and Mint

Lauren Kiino, Il Cane Rosso

Roasted Duck and Asparagus Salad with Baby Arugula, Morels, and Shaved Pecorino Romano

Charlie Vollmar, Epicurean Exchange.

Local Citrus, Beet and Watercress Salad with Candied Walnuts and Pecorino Pepato

Alessandro Cartumini Quattro at Four Seasons Hotel, Silicon Valley.

Grilled Radicchio Salad with Pink Grapefruit, Pink Peppercorns and Garlic-Tarragon “Ranch” Dressing

Chef Eric Tucker, Millennium Restaurant.

Persimmon, Arugula, Fennel, Pecorino Salad

Inspired by Taylor Boetticher, of Fatted Calf.

Delicata Squash Salad

From CUESA’s Market Chef, Sarah Henkin.

Burrata with Radicchio and Escarole

James Stolich, Cook with James

Winter Salad

Sarah Henkin, CUESA’s Market Chef

Strawberry or Raspberry Vinaigrette

Shanti Wilson, CUESA Market Chef

Shaved Zucchini and Arugula Salad with Olives

from Sarah Henkin, CUESA’s Market Chef

Spinach Salad with Marinated Artichokes, Feta and Herb Vinaigrette

Sarah Henkin, CUESA’s Market Chef

Chard and Quinoa Salad; Fresh and Gluten Free!

Amy Fothergill, The Family Chef

Cherry and Green Peppercorn Vinaigrette

Eric Tucker, Millennium Restaurant.

Potato-Beet Salad with Smoked Fish and Mustard Vinaigrette

Sarah Henkin, CUESA’s Market Chef.

Green Bean, Potato and Pesto Salad

Amy Fothergill, The Family Chef (

Farmers Market Slaw

Sarah Henkin, CUESA’s Market Chef.

Original Blue Vinaigrette Dressing

Point Reyes Farmstead Cheese Company.  For more recipes, and to learn more about Point Reyes Farmstead Cheese Company, visit

Orange Balsamic Dressing

Mariquita Farm. For more great recipes, photos, and wonderful articles, visit

Feta and Citrus Olive Oil Salad

Redwood Hill Farm.

Roasted Beet Salad

Armando Paniagua, Rose Pistola Restaurant.

Crab and Citrus Salad with Pumpkin Seeds

Adam Timney, Bacar Restaurant and Wine Salon.

Winter Chicory Salad

Patrick Clark, Sutro’s Restaurant at the Cliff House

Shaved Fennel & Orange Salad

Lulu Yang, Lulu’s Kitchen

Radicchio, Fennel, and Radish Salad with Meyer Lemon Vinaigrette and Warm Cranberry Walnut Crostini

Alessandro Cartumini, Four Seasons Hotel Silicon Valley.



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