Book - THE SALAD WHISPERER

Buy the cookbook

Bona fide Salad Whisperer Sarah Faris shows you how to master the salad, no matter what's in season. Learn to blanch, roast, spiralize and grill everyday vegetables and grains to elevate them from sad side dishes into the most mouthwatering mains. Inside you will find recipes for upgraded Caesars, salads bursting with seasonal produce like the Grilled Ratatouille with Black Lentils and Feta and even a full suite of Greek-inspired salads such as the Greek Green Bean and Roasted Red Pepper Salad. Salads don't always have to be over a bed of greens either, as you'll be convinced after making the Baby Bok Choy, Shiitake Mushroom and Edamame Salad or the Salmon, Avocado and Rice Noodle Salad. And the entire chapter on chopped salads is so restaurant-level, every spoonful will leave you wondering why you ever paid for one before.

the

Buy

Book

Other retailers

Places to buy:

Amazon Books-A-Million Blackwells Chapters Barnes & Noble Books Inc.Indie Bound Amazon CA Amazon UK

I don’t believe in “shoulds,” food rules, or ranking ingredients on a moral ladder. A salad is worth eating because it tastes good and makes you feel good, not because it earns you points on someone else’s wellness scorecard.

Food should never make you feel psychologically unwell. I refuse to fearmonger, “healthify” anything, or pretend to be an authority on anyone else’s body. I’ve lived through the 90’s waif era, early 00’s stripper pole era, and even dabbled in the fitspo scene so I know how quickly a well meaning interest in one’s diet and nutrition can turn into obsession. We’re only here for a short time. Eat the nachos if you want the nachos.

Salads should be a source of pleasure, not pressure.

The Salad Whisperer Ethos

I don’t use the word “healthy” because it’s too loaded, too subjective, and too often weaponized. A balanced life matters more than perfect meals, and staying mentally well trumps any food trend.

Salads should be delicious, joyful, and easy. I champion convenience items, canned beans, bagged greens, and even bottled dressing when you are overwhelmed. Dinner doesn’t have to be elaborate to be satisfying. A simple homemade dressing, a few thoughtfully prepped vegetables, and an easy protein can turn an ordinary night into something bright and celebratory.

I don’t believe in punishing versions of food, with mushy fake pasta or protein powder and cottage cheese mixed in. I believe in the version that tastes best. You deserve to enjoy your meals without guilt and without noise.

Eat the pasta. Eat the pizza. And eat salads because they’re delicious, vibrant, crunchy, and fun.

Places to buy:

Barnes & Noble Indie Bound Books Inc.Amazon Blackwells Books-A-Million Chapters Amazon CA Amazon UK

Yes! Everything is written to be simple, approachable, and stress-free. You don’t need fancy equipment or culinary school chops. Just a love of vegetables and a willingness to get a little playful in the kitchen.

Is the book beginner friendly?

Frequently asked questions:

That’s like picking a favorite child! But if I had to choose, I’d say my Greek-inspired salad. It’s all about crisp romaine, juicy tomatoes, cucumbers, thinly shaved red onion, briny kalamata olives, creamy feta, and tangy pepperoncini. It’s simple, bright, and just makes you want to dig in.

What’s your favorite recipe (and why)?

Nothing fancy is required, but a mandoline slicer and a cut-resistant glove can save your fingers and make prep fast. Keep things easy in your pantry—olive oil, lemons, canned beans, and a few staple greens go a long way. And don’t worry about bottled dressings or salad kits—they’re your friend!

Any special tools or ingredients people should know about?

Anyone who wants to enjoy salads without the pressure or guilt. People who want vibrant, flavorful, mouthwatering meals that make them excited to eat vegetables. This book is for anyone who loves good food, wants more joy on their plate, and isn’t interested in counting points or labeling things as “good” or “bad.”