Winter Salads: Beyond the Kale

A seasonal sampling of the city's one-plate odes to endive, persimmons, Brussels sprouts, and arugula—20+ salads to get you keep your cold weather feasts fresh.

By Allison Jones December 11, 2013

Clockwise from top left: Southpark, Bent Brick, Accanto, Cyril's, Gruner, Pronto Pizza, Canteen, Boke Bowl.

It's a refrain I hear far too often in this purportedly farm-to-fork town: "Where can I go to get a great salad in Portland?!" While we might not have a slew of dedicated salad bar restaurants (yet), and a plate of greens isn't always the first dish local food writers think of when plotting their editorial calendars, our local chefs are longtime lovers of salads in all seasons. Here's where to go to add a bit of color to winter meals—meaning no run-of-the-mill kale salads here—and take a welcome break from your holiday season feasting:

Acadia: Delicata squash and pear salad with chicories and escarole, topped with gingersnap cookies and Portland Creamery Chevre and drizzled with black pepper-molasses vinaigrette. Festive! 1303 NE Fremont St

Accanto: Creamy burrata (an indulgent ball of mozzarella filled with cream) salad with bright slices of persimmon and prosciutto on a bed of endive topped with crushed hazelnuts. 2838 SE Belmont St

Andina: Tiradito de Betarraga, carpaccio-style roasted red and golden beets served with ají verde al batán (green chile sauce), pickled vegetables, and sesame oil. 1314 NW Glisan St

Aviary: Crispy pork belly salad with quince, parsnips, pomegranate, and endive tossed with black sesame vinaigrette. 1733 NE Alberta St

Bar Avignon: Chicory salad with roasted beets, roasted butternut squash, shaved sunchokes, and a dill-buttermilk dressing or fall lettuce salad with Mt. Rose apples, pomegranate, chevre, and almonds. 2138 SE Division St

Bent Brick: Chanterelle salad with pureed chestnuts, buckwheat, endive, and a savory mushroom vinaigrette or heirloom beet salad with walnuts, chicory, and Hannah’s Bridge cheese. 1639 NW Marshall St

Besaw's: Winter chicory salad with butternut squash, fennel, chiogga beets, dried cranberries, and a white balsamic orange dressing. 2301 NW Savier St

Bluehour: Treviso salad with pluots, venus grapes, sweet gorgonzola, port vinaigrette, and toasted oat crackers or endive and arugula salad with comice pear, opal creek fonduta, cider vinaigrette, and glazed walnuts. 250 NW 13th Ave

Boke Bowl: An annual favorite! Warm fried Brussels sprouts salad with cauliflower, grapefruit, and tofu croutons in a tangy Thai vinaigrette. 1028 SE Water Ave

Canteen: Quinoa confetti salad with curried cashews, currants, apples, celery, mint, cilantro, and lime. 2816 SE Stark St

The Country Cat: Cider-baked pear salad with Gorgonzola dolce, toasted walnuts, whole wheat toast, and black pepper honey. 7937 SE Stark St

Cyril's: Try the lunchtime salad trio, a heaping plate of roasted carrot and beet salad with chevre, candied walnuts, and mint, farro salad with butternut squash, shallots, raisins, feta, and parsley, and the quince and blue cheese salad with red wine-poached quince slices and toasted walnuts.  815 SE Oak St

Davenport: Grilled radicchio with eggs, anchovies, and Meyer lemon or roasted beets with hazelnuts and vinaigrette royale. 2215 E. Burnside

Gruner: shaved delicata squash, ricotta salata, pumpkin seeds, cider vinegar, styrian pumpkin seed oil, chives, dill, winter savory, parsley --- there’s a “chicories, shaved radishes, pumpkin seed oil, cider vinegar, dill, chervil, chives, savory, pumpkin seeds”

Harlow: Bliss salad with beets, carrots, quinoa, and mixed greens tossed with dried currants and figs, roasted hazelnuts, and hemp and poppy seeds with lemon ginger dressing. 3632 SE Hawthorne Blvd

Harvester Brew Pub: Mixed greens from Love's Farm in Forest Grove topped with goat cheese, toasted hazelnuts, pickled red onions, and a mustard vinaigrette made with Harvester Brewing's Marionberry Experiment Ale. 2030 SE 7th Ave

Little Bird: Butter lettuce salad with yogurt, warm lentils, and roasted lamb neck or radicchio salad with pears, candied hazelnuts, and blue cheese dressing. 219 SW 6th Ave

Multnomah Whiskey Library: Sauvie Island beet salad with huckleberries, walnut butter, persimmon, and fresh cheese. 1124 SW Alder St

Ned Ludd: Cabbage and apple salad with tesa (Italian bacon), pepitas, and a burnt honey vinaigrette
or chicory salad with smoked sablefish, chile, and lemon cream. 3925 NE Martin Luther King Jr Blvd

Olympic Provisions SE: Radicchio salad with Catalonian chicories, frisée, croutons, and grana padano vinaigrette, braised cardoons with chickpeas, kalamata olives, torpedo onions, and red wine vinaigrette, or braised octopus salad with potatoes, crème fraîche, capers, and dill. 107 SE Washington St

Pronto Pizza: Seared Brussels sprouts salad with house-smoked bacon, arugula, toasted walnuts, and shaved grana padano in a sherry vinaigrette or yam and apple salad with feta, spinach, and dried cranberries in a honey rosemary vinaigrette. 16050 SE 82nd Dr, Clackamas

Southpark: Beet salad with arugula, blue cheese, savory spiced pistachio brittle, and cider vinaigrette. 901 SW Salmon St

Smallwares: Beet salad with pears, basil yuzu aioli, and bonito granola. 4605 NE Fremont St

What did we miss? Where do you go for standby salads this time of year? Tell us in the comments below!

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