What if your fridge were stocked with delicious fall salads, ready whenever you needed an easy lunch or a dish to bring to the next potluckFall gets busy fast, and that’s why this week we’re sharing eight make-ahead salads that hold up beautifully in the fridge, so you can have easy, nutritious meals and sides ready all week long.By the end of this episode, you’ll find out:The best fall produce for prepping salads in advanceSimple techniques for keeping vegetables crisp, layering textures, and maximizing flavorFlexible recipes for hearty lunches, potlucks, and holidaysPress play now for make-ahead salads that make busy fall days a little easier!***For more recipes and cooking inspiration, sign up for our free Substack here.And join us on our live monthly calls by upgrading your subscription to paid!***Links:Sonya’s fennel, apple, celery, pomegranate salad, and we like to use this mandoline for slicing veggies thinHoney and harissa farro salad by Deb Perelman from The Smitten Kitchen Cookbook, via Serious EatsQuinoa with caramelized corn and scallions by Lauryn Tyrell for Martha StewartFour bean salad with green romesco by Alison Roman from her cookbook: Dining InWarm green bean and lentil salad by OttolenghiLentil salad with roasted radicchio and cauliflower by Alexandra Stafford for Food 52Pearled couscous and tomato salad from Baked By MelissaDeborah Madison’s Ravioli and Tomato Salad with Masses of Basil from her cookbook: Vegetarian Cooking for Everyone (and the shelf-stable tortellini Kari gifted to Sonya, which would go great in this salad)****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers’ market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.