Field of Greens: Four Standout Salads Served Around Boston

With the rise of inventive cafés and surprisingly chic health-centric storefronts, Boston—let’s face it, long a salad desert—finally has some deeply satisfying grown-from-seed entrée alternatives. Here are four crisp, verdant exemplars of the form, jam-packed with produce and tossed with flavorful, creamy-crunchy accessories.
The Spicy Sabzi Salad

Photograph by Michael Piazza. Styling by Molly Shuster/Team.

The Spicy Sabzi Salad
$7.85, Sweetgreen, Back Bay

Baby spinach, kale, spicy quinoa, spicy broccoli, carrots, beets, sprouts, roasted tofu, basil, sriracha, carrot-chili vinaigrette.

salad2

Photograph by Michael Piazza. Styling by Molly Shuster/Team.

Charred Cabbage Salad
$9, Mei Mei Street Kitchen, Audubon Circle

Charred shredded cabbage, sliced apples, sea-salted feta from Narragansett Creamery, garlic-toasted panko bread crumbs, slow-poached-then-fried egg, fermented black-bean vinaigrette.

salad3

Photograph by Michael Piazza. Styling by Molly Shuster/Team.

Thai Peanut Salad
$9, Root, Allston

Boston lettuce, sautéed portobello mushrooms, pickled carrots, red onion, sprouts, peanuts, Thai-style peanut dressing.

The Crunchy Halloumi Salad

Photograph by Michael Piazza. Styling by Molly Shuster/Team.

The Crunchy Halloumi Salad
$13, Tatte Bakery & Café, Cambridge

Toasted carrots, radishes, apples, golden raisins, parsley, mint, sesame seeds, toasted almonds, seared halloumi cheese, red wine vinaigrette.


Leah Mennies
Leah Mennies Leah Mennies, Senior Food Editor at Boston Magazine lmennies@bostonmagazine.com