Healthy and indulgent salads. Don't believe it? Read on. 

Today we're taking a nose dive into the salad bowl with a half-dozen varieties of dark leafy greens. These plants come from a few different plant families -- arugula, kale, and collards are Brassicas, spinach and chard are in the Amaranth family, and dandelion is from the family Asteraceae -- but they share certain essential characteristics in the kitchen: all can be enjoyed raw or cooked, and they're all hardier than the fragile salad greens of spring.

See how Cleo and Julia make Escarole and Sunchoke Salad.

Let us give you a small suggestion: make room on your table for a salad.

See how Cleo and Julia make Roasted Cauliflower with Tahini + Preserved Lemon Dressing.

Jenny loves salad, but not necessarily virtue.

Here's a lunch we'd happily turn to any day of the week: roasted chicken salad with celery, Dijon, mayo, and tarragon (says Amanda, "chicken and tarragon are besties").

The tiny spoons are just right for 6-year-old hands piling salad on the slices of whole grain bread, and chocolate spice cookies make for a perfect dessert.

Cleo and Julia make sweet potatoes two ways -- salad and soup.

The many ways sweet potatoes will keep the kids (and you) well-fed.