Kardea Brown dresses asparagus, cherry tomatoes and feta in a simple vinaigrette and tops them with crispy, lemony panko breadcrumbs for the perfect texture contrast.
Michael Symon uses fennel in three ways -- ground fennel, fennel pollen and shaved fresh fennel -- to complement his grilled pork and zesty citrus salad.
Franco Noriega makes a protein-packed salad with quinoa, peppery arugula, earthy baby kale and fried sweet plantains. Then, the salad is dressed in a homemade charred jalapeño vinaigrette and topped with crunchy sunflower seeds.
Lighten your typical fall spread with a hearty salad of roasted red kale, fresh endive, tender shrimp and bright orange rounds. It's a stunning dish that's as flavorful as it is beautiful.
Brooke Williamson tops her cedar plank salmon with a mustard, currant and pine nut relish that's bursting with sweet and sour flavors. A bright, lemony celery salad adds freshness to the dish.