7 Places To Get a Hearty Winter Salad You’ll Have On Repeat
Photo courtesy of Three Saints Revival
When it comes to craving winter flavors, textures and ingredients, winter salad season might just be the best season of them all. A vibrant bowl with the bounty of winter provides an unexpected, but welcome, fresh crispness we need as the cold sets in and the nights are long. We rounded up several great options where you can great winter salads that satisfy in a way that casseroles and soups just can’t.
Three Saints Revival
In LoDo, Three Saints Revival is offering up two vibrant salads this winter. Warm Brussel Sprouts star in the first seasonal salad. The veggie comes together with egg, bacon and just the right amount of mustard for a delicious starter. Winter citrus takes the spotlight in the Winter Orange Salad. Slices of bright, Blood Orange are topped with a dressing of olive, mint and sage oil for a simple flavor combination that’ll keep you coming back for more.
Photo courtesy of Three Saints Revival
Cantina Loca
At James Beard Finalist Dana Rodriguez’s Cantina Loca, the Seasonal Salad is a flavor-packed way to start the meal. Between the lima beans, arugula and chimichurri, the dish offers a spectrum of satisfying greens – all topped with shaved parmesan for that perfect finishing touch.
EDGE Restaurant & EDGE Bar at the Four Seasons
A lunchtime visit to chic downtown spot EDGE Restaurant and EDGE Bar on a winter’s day often means elevated steaks and hearty sandwiches; but those looking for lighter fair will relish the simple elegance of the Seafood Cobb Salad with a trio of seafood – lobster, crab, and shrimp – finished with traditional egg, tomato, and avocado. House made basil-ranch dressing plus a side of focaccia rounds out this satisfying bowl to beat the winter blues.
Photo courtesy of EDGE Restaurant & EDGE Bar
Guapo Taco
The Ranchero Ensalada at Guapo Taco is the ideal southwestern salad. Greens are topped with perfectly cooked skirt steak, avocado, roasted tomatillos, Tajin spiced pepitas, roasted corn and black bean salsa, asadero, tequila lime-cilantro vinaigrette to create layer after layer of flavor. Stop in to power up before hitting the mall or to enjoy while you take inventory of the day’s finds.
Little Finch
Executive Chef/Owner Mary Nguyen at Little Finch in the LoDo neighborhood was inspired by the all-day cafes and bistros dotting the European countryside and created several rotating daily salads for the new concept including the Salad Francaise, hearty and satisfying for the winter with shaved carrot, fresh parsley, tangy dijon and notes of cumin throughout. Enjoy this salad solo or pair with a cup of the soup of the day and always served with a fresh baguette.
Photo courtesy of Federales
Federales
The RiNo taco & tequila concept Federales serves up a Southwest Chicken Salad that’s substantial enough to hit the spot for lunch or dinner. Over a bed of romaine, the hearty trio of avocado, black beans and chicken creates a filling base of protein & fiber while the popular blend of pico, cotija cheese, chipotle ranch keeps this dish crisp and refreshing. Garnished with a sprinkle of cilantro and a handful of crunchy tortilla strips, the fan-favorite plate earns its spot as a staple on the menu. Compliment with a craft cocktail like the frozen tequila rose or Jalapeño Cooler for a memorable meal.
Photo courtesy of Cook Charcoal Chicken
Stanley Marketplace
Reclaimed airplane factory hangar-turned-market hall Stanley Marketplace offers several options for outstanding winter salads: favorites include Elita Specialty Market & Kitchen where you can find the Elita Quinoa Bowl, satisfying Middle Eastern-meets-Latin flavors with garlic-herbed quinoa, cabbage, Israeli salad, black beans, pepitas, avocado, queso fresco, and salsa tatemada; the Green Goddess Bowl at Chook Charcoal Chicken layered with hearty cauliflower rice, green beans, and roasted chickpeas, plus avocado, broccoli, roasted red peppers, pistachios and green goddess dressing; and the roasted beet salad at Stanley Beer Hall with earthy spinach, vibrant beets, avocado, red onion, and cucumber, finished with goat cheese, toasted pepitas and coriander balsamic.
