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Style Magazine

Go Greens! 3 Sensational Salads

Salads may have a reputation for being blah, but the recipes that follow are anything but boring. Filled with seasonal produce and other good-for-you ingredients, they’re the perfect way to start your New Year’s resolutions off right. 

Keto Salad

Recipe by Lucille's Coffee Hops & Vine, 25055 Blue Ravine Road, Suite 100, Folsom, 916-294-7472, lucillescoffeehopsvine.com

Keto Salad


• Salt & pepper

• 1 tomato, sliced

• 10 oz. mixed greens

• 3 oz. grilled chicken breast

• 1/2 avocado, sliced

• 2 oz. pickled onions

• 1.5 oz. Gorgonzola cheese

• 2 hard-boiled eggs, halved

Champagne Vinaigrette

• 6 shallots

• 1 1/2 cups honey 

• 1 cup Dijon mustard

• 2 tbsp. salt 

• ¼ cup 80/20 oil

Make vinaigrette. Mix all ingredients with a hand blender. 

Make salad. Salt and pepper the tomato slices and cook at 350 for 2 minutes. Arrange mixed greens on a plate. Top with chicken and place remaining ingredients around the perimeter. Serve with vinaigrette.


Harvest Salad 

Recipe by Goose Port Public House, 316 Vernon Street, Roseville, 916-886-5080, gooseport.com 

Harvest Salad


• 2 cups spring mix (mesclun)

• ¼ cup almonds, roasted  

• ¼ cup dried cranberries

• ¼ cup pepitas

• ¼ cup pumpkin seeds, salted & roasted

• 3 oz. blue cheese

Roasted Red Onion Vinaigrette

• 3 red onions, peeled and cut into quarters

• ¾ cup garlic cloves

• ¾ cup red wine vinegar

• ¼ cup 90/10 oil

• 1 tsp. dried thyme

• 1 tsp. fresh rosemary, finely chopped

• 1 cup extra-virgin olive oil

• 3 cups 90/10 oil

• ½ cup red wine vinegar

Make dressing. Put all ingredients thru rosemary in a half hotel (steam table) pan. Roast at 400 for 1 hour till the onions are cooked. Add to blender with remaining ingredients and purée.   

Arrange spring mix on a plate and top with remaining ingredients. Serve with vinaigrette.


Roasted Beet Salad

Recipe by Wise Villa Winery, 4200 Wise Road, Lincoln, 916-543-0323, wisevillawinery.com

Roasted Beet Salad


• 2 oz. spring mix (mesclun) 

• 1 oz. frisée 

• Salt & pepper 

• 1 oz. sherry vinaigrette 

• 1 oz. baby Chioggia beets, roasted 

• 1 oz. baby orange beets, roasted 

• 1 oz. baby red beets, roasted 

• 4 English cucumber slices, halved

• 1 oz. burrata cheese 

• Extra virgin olive oil, to drizzle

In a large mixing bowl, toss the spring mix and frisée. Sprinkle with salt and pepper and drizzle in the sherry vinaigrette. Toss again. Add the salad mixture to a plate and top with the beets (interchanging them by color), cucumbers, burrata cheese, more salt & pepper, and a drizzle of olive oil.


compiled by MEGAN WISKUS