Hardy Greens With Lemon-Garlic Vinaigrette

The citrus juice and sherry vinegar in the dressing work hard to tenderize the hearty kale and crunchy broccoli slaw as they sit in the fridge.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.

Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.

Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.

Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.