Salad Bowl Giveaway from Food52 Provisions
November 25, 2014

Provisions collage

You’ve no doubt heard me mention Food52 Provisions by now. It’s a one-stop online destination for unique, artisanal serveware, cookware, table linens, specialty foods, home decor, specialty food items, and more. Nearly every single item on the site is 100% lust-worthy, if you ask me: so beautifully crafted, simple, and elegant. It’s a dangerous place for me to visit, since I nearly always end up falling in love with some new piece or another, but it’s also a joy to browse, and I have gotten a lot of my best gift ideas there. When I post my gift guide in a week or so, you can be sure that a few Provisions items will make the cut!

This week is all about giving thanks, and as a celebration of the holiday, Provisions is offering one lucky Choosing Raw reader a gift from its online store. The gift in question is incredibly fitting for my audience of salad-lovers: it’s these beautiful porcelain salad bowls.

salad bowls 1

I’m so glad to be sharing this gift with all of you, because I happen to be the lucky owner of two of the salad bowls myself. You’ve probably seen them in some of my photos. As you can see, I don’t always use them for salad:

Cream of millet, coconut, and ginger porridge // Choosing Raw

They are also a gorgeous vehicle for hot porridge (like the creamy millet coconut porridge, above), grains, stew, or pasta.

salad bowls 2

(Can’t wait to serve some summery linguine like this when the weather heats up again!)

The bowls are hand-painted in Canada, by local artisans, and you can choose between the plain design and the blue-and-white design:

salad bowls 4 salad bowls 3

What I love so much about the bowls is their size: just the right size for a dinner salad or a hearty serving of pasta or grains. No more being forced to eat your salad out of the mixing bowl because your serving bowls are too small 🙂

This awesome giveaway starts today and ends in two weeks (December 9th). It’s open to US residents only. Enter below, and good luck!

a Rafflecopter giveaway

Readers, in honor of Thanksgiving, this is a giveaway double header week! Tomorrow, I’ll be reviewing one of my favorite new cookbooks, and sharing a copy with you all as a giveaway prize. Tune in again for a chance to win. xo

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    145 Comments
  1. I would serve a seasonal spinach salad with cashew cheese and cranberries and candied walnuts in this gorgeous bowl!

  2. I would make a butter lettuce salad with squash, pumpkin seeds, salmon, tomatoes and avocado

  3. The salad I would make in this beautiful bowl is a spinach salad with pomegranate arils, raisins, apple cider vinegar, peas, and shredded apples.

  4. The first salad I would make in those beautiful bowls would be a tempeh sushi salad with arugula, sun-dried tomatoes, pickled red onions, and nori tossed in a tahini miso dressing!

  5. I like a salad with romaine, cucumber, tomatoes, avocado, dried cranberries & blue cheese dressing.

  6. Beautiful! I would make a big salad of grains, steamed kale, sauerkraut, tempeh, and a tahini dressing to welcome these beautiful bowls!

  7. I would make my favorite Buddha bowl. Farro, steamed dino kale, roasted sweet potatoes and cannellini beans topped with a lemon-tahini sauce. Mmmmmm….

  8. With the weather, I probably wouldn’t make a salad. I would make porridge or oatmeal with chia. The base would of course have to be almond or hemp milk. With bananas and peanut butter.

  9. I’d love to serve a good fall salad, probably including kale, spinach, roasted squash (maybe delicata), cranberries, and pecans.

  10. I would love to put my b/f’s sister-in-law’s chopped apple, celery and dried cranberry salad I now call “The LIsa Salad” in these – it is so colorful and would be so pretty!

  11. Kale and Apples are my fave combo in salad ever!!!!!!!! I’m currently on the required meal plan at my college, but I can get off of it starting in January. I’m so excited for real salads, not just wilted spinach with garbanzo beans on top.

  12. My daughter’s favorite salad – black bean noodles, roasted cauliflower, chopped dates, toasted pecans, capers, chopped parsley, and a lemony-honey vinaigrette. SO delicious, we make this salad as often as possible!!!

  13. As chilly at it is right now, I am thinking a large bowl of zucchini soup and a larger bow of butternut squash soup!! Nothing like an extra large bowl of steaming hot soup these days!!

  14. Those bowls are beautiful. I think the first thing I would serve in them would be a a heaping pile of greens with onions, black beans, salsa, guacamole and walnut taco “meat”

  15. i will make a salad with Gena’s delicious turmeric salad dressing. We love it on anything and everything.

  16. I would probably make a salad with Beyond Meat crumbles, black beans, avocados and spicy salsa! Thanks so much for the chance to win.

  17. The first salad combo I would love to serve in this is one of my favorites: a homemade vegetarian chipolte salad bowl. It has fajita style onion and pepper, chipolte and adobe sauce seasoned black beans, homemade salsa, a quick guac, and cilantro-lime brown rice. All layered on on top of your favorite salad mix. Everybody who tries loves it!

  18. My first salad combo will be an avocado salad with black beans, onion, tomatoes, corn, bell peppers and a lime dressing!

  19. These are beautiful! The first salad combo in this bowl would be baby spinach + chickpeas + avocado + baked acorn squash + shredded broccoli/carrots + dijon/maple dressing. So good 🙂

  20. I’d like to make a kale + delicata squash + quinoa salad topped with goat cheese and a fruit like pomegranate or pear!

  21. My kitchen sink salad – because it uses whatever veggies I have lying around in the fridge, is always different and always yummy! And my husband loves them!

  22. A festive holiday salad: radicchio and endive, tossed with pommegranate seeds and toasted pistachios!

  23. I’ve been contemplating picking up a couple new bowls specifically for photographing dishes! These would be absolutely perfect. I would love to make a seasonal salad with chickpeas and roasted eggplant!

  24. i would serve a warm salad for these cold days… a bed of arugula topped with mixed roasted veggies 🙂

  25. Spinach with dried cranberries and red wine vinegar dressing.

    Thanks for the giveaway! What beautiful servingware!

  26. I’d like to make a butter lettuce, beets, oranges, fennel, parmesan, and pecan salad with a champagne vinaigrette!

  27. I am currently living with the sad situation of bowls not being big enough for my salads as well! I would love to fill the beautiful blue rimmed bowls with some roasted winter squash (delicate is my fav right now) with roasted pumpkin seeds, massaged kale, farro, and some extra roasted veggies all tossed in a maple balsamic dressing.

  28. Mango Mama Salad
    Dried cherries, dried mango, mixed greens, cashew feta, olive oil dressing.

  29. In the blue bowls, definitely a dark green kale salad, with some beautiful orange satsuma sections, pumpkin seeds, maybe some thinly sliced red pepper.

  30. The first salad I would make in these bowls would be a decadent massaged kale salad with walnuts!

  31. Quinoa salad with almonds, arugula, and tahini! Or really, any salad since right now I have to use mixing bowls!

  32. beautiful! my husband and i love collecting china with this dark blue print. we’ll put everything from breakfast grain to your kalenola to your recent spiced rubbed cauliflower and massaged kale salad and more in them!

  33. In this weather, I hardly want to eat a cold salad, but I think this would be perfect for an Asian inspired rice or noodle bowl!

  34. Working on perfecting a ginger miso dressing… The bright orange would go well with those gorgeous blue and white dishes!

  35. There are so many salads, pastas, porridges I would love to serve in these lovely bowls. A huge kale and citrus salad would be perfect. Or pasta with vegan portobello balsamic cashew cream sauce… Thank you for the giveaway!

  36. ohh i have been craving some kale salad… this would the perfectly huge bowl to serve it in 🙂

  37. I just same an amazing recipe for a vegan caesar salad! That might be the first thing I make to serve in these bowls.

  38. I’ve got a recipe for a fantastic looking warm cauliflower salad I’d love to serve up in one of those beauties.

  39. OMG! I love these! Hm… Not sure what salad would come first, but it would likely involve farro! It’s my Fall fave!

  40. I’d first serve a Thai cashew Quinoa salad. A Three Sisters Stew would be quite lovely as well.

  41. I’ve got a great recipe for a kale salad with roasted butternut squash and pomegranate that would look gorgeous in this bowl! Ooh or a yummy fruit salad for Sunday brunch! So many ideas!

  42. The first thing I would use the bowl for is a family salad recipe, I don’t know if it actually has a name. It is mixed greens, walnuts, pear slices and Parmesan cheese. It is delicious and would look amazing in these bowls!

  43. I just saw a gorgeous Caesar salad on Oh She Glows that I’d love to make and serve in these beautiful bowls.

  44. I would serve a spinach salad with beets and feta in one bowl, and glazed roasted winter veggies in the second bowl. What a beautiful set:)

  45. Hmmmmm so many posibilities!! Probably will make my kale salad with pomegranite seeds and roasted delicata squash. So pretty!!

  46. I really love eating out of bowls more than a plate, so breakfast, lunch and dinner would have a new platform.

  47. I would make a butter lettuce salad with carrot strips, craisins, corn, sunflower seeds, chicken strips, and apple chips.

  48. Beautiful bowls to make a perfect décor on the table and with your food inventions. I would make a lovely colourful kale salad with pomegranate seeds and pistachio nuts. Crunch, crunch all that yummy green protein.

  49. These are beautiful bowls…I can think of many, many uses for them, the first being a raw kale salad with nuts, cranberries, a little coconut oil, turmeric, and whatever homemade dressing strikes me at that point.

  50. arugula, sweet potato, farro, a little bit of radishes and feta cheese. Yummy! Thank you for the chance to win these beautiful bowls!

  51. What I had for dinner tonight! Massaged kale salad with chunks of maple-mustard tempeh, finely sliced fennel, and a lemony vinaigrette.

  52. massaged kale with tahini lemon and garlic, topped with pomegranate arils and slices of persimmon. a taste of israel!

  53. The Chickpea Waldorf Salad I’m making for a Thanksgiving potluck would be fabulous in these bowls! Blue and white — so pretty!

  54. i think a mixed green salad with pecans,cranberries,red onion,and a maple dijion dressing would look beautiful in those bowls.

  55. a kale salad with sweet potatoes, onions, red bell peppers, dried cranberries, pepitas, and a tahini dressing.

  56. These are absolutely lovely! I think what I would love to serve first is a salad with homemade dressing and fresh fruits and/or vegetables from the garden! 🙂

  57. I would love tons of sautéed spinach with some nutritional yeast and walnuts sprinkled on top!

  58. I would love to make a watercress salad harvested from my garden with that gorgeous salad bowl, thanks!

  59. So, I’ve recently given myself the project of cooking all the recipes in Salad Samurai (I’ve only made three thus far, but they’ve all been delicious!) and these would be PERFECT. So I’m going to say the combo I’d use is the next salad up in the cookbook, the Mushrooms, Barley, & Brussels Bowl!

  60. Already a huge fan thanks to my absolutely stunning mint-green cake stand. 😉 I love these bowls and would be thrilled to grace them with a watercress and tofu salad, just for starters.

  61. The blue ones are beautiful! I’d aim to use them for salad, but it would wind up being pasta. 😉

  62. The first salad combo I want to serve in the new bowls is a homemade version of the S&M salad (which you introduced me too, all that time ago!)

  63. Awesome giveaway. I have the pie plate Provisions sells from the same artisan and it’s one of the items I cherish most in my kitchen!

    • Ha — I wrote that comment before entering the contest. I think the bowls would be the perfect place to enjoy the winter greens I’m harvesting from my new garden with roasted cauliflower and squash and some ginger-turmeric dressing. Okay, now I’m hungry!

  64. Sauteed Kale Salad with Warm Cranberry Vinaigrette. I would add Israeli couscous on top. So yummy!