7 Salad Recipes That Are Anything But Boring

Chief Tastemakers at Loews Atlanta Hotel Share Recipes for Flavorful Salads

Salads are delicious, though building the ideal bowl at a salad bar can be overwhelming.  

Harvest at Saltwood Restaurant inside Loews Atlanta Hotel has long been considered the ideal work-lunch locale where diners can feast on a variety of crisp leafy greens, freshly chopped vegetables, fruits, house-pickled ingredients, seeds, nuts, and dress with a selection of cold-pressed oils, vinegars and creamy dressings to enjoy a healthy lunch or indulgent feast.  In fact, Eater Atlanta included Harvest in their February 2024 article 17 Satisfying Salads to Dive Into Around Atlanta. 

However, we understand what it’s like to want a little bit of everything – because it all looks so good – and end up with clashing ingredients that do not taste like how we imagined it would. “I love strawberries in my salads, and those olives and jalapenos look delicious, and I wonder how the saffron-infused balsamic vinegar and garlic-infused olive oil taste when mixed together, and what is this black lava salt?” Yeah, we’ve all been there.  

To help navigate the 80+ fresh ingredients, we asked the chief tastemakers of the hotel to share their recommendations on how to build the ideal salad depending on your flavor craving of the day.  

Introducing, our Signature Chef Salad guide at Harvest. Whether visiting Saltwood for this famed lunch or crafting a salad at home, the lead chefs at Loews Atlanta Hotel share their favorite mix of ingredients. And, yes, all of these ingredients are available to choose from at Harvest.  

Executive Chef Olivier Senoussaoui’s Grain Bowl Salad

• Baby kale, chia seeds, pumpkin seeds, red quinoa, gold quinoa, pearled barley, red beets, gold beets, black lentils, green lentils, champagne vinegar, rosemary smoked kosher salt, Georiga olive oil.  

Executive Sous Chef Marcus Joseph’s Garden Salad   

• Baby spinach, carrots, red onion, cucumber, corn, red and green bell peppers, apple cider vinegar, pickled beets, pickled okra, alderwood smoked salt, green goddess dressing, sunflower oil. 

Restaurant Chef Travis Cox’s Tangy Protein Salad  

• Arcadian mix greens, baby arugula, pistachios, peanuts, almonds, dried cranberries, bacon bits, boiled eggs, cheddar cheese, sherry vinegar, pickled mini sweet peppers, durango smoked sea salt, honey mustard dressing, fried tortilla strips, shrimp, chicken, and steak. 

Chef Jenetha Williams’s Fruit Salad

• Bibb butter lettuce, dried banana chips, dried pineapple, dried blueberries, cashews, strawberries, blueberries, raspberry vinegar, pink sea salt, saffron oil.  

Chef Kenneth Broadus’s Chopped “Wedge” Salad  

• Iceberg lettuce, heirloom cherry tomatoes, bacon bits, blue cheese crumbles, pickled red onions, pickled green tomatoes, kosher salt, black pepper, ranch dressing.  

Chef Montrail Whitehead’s Super Caesar Salad  

• Romaine lettuce, parmesan cheese, fontina cheese, white balsamic vinegar, green olives, black olives, garlic oil, cornichon pickles, fluer de sel, caesar dressing, croutons, chicken.

Pastry Chef Allison Poirier’s Polynesian Salad  

• Baby arugula, peanuts, hearts of palm, pickled daikon radish, szechuan peppers, black lava salt, thousand island dressing, sesame oil, fried won ton strips, beef, shrimp.  

Now that you've garnered some inspiration for your next salad, which combination will you be trying? We invite you to take a photo of your salad and share your favorite mixture by tagging us at @loewsatl.  

Harvest, the personalized salad experience, at Saltwood Restaurant inside Loews Atlanta Hotel is available every Tuesday, Wednesday and Thursday from 11:30 p.m. to 2 p.m. Guests have the options of more than 80 ingredients, including three proteins of poultry, beef and fish, leafy greens, fruits and vegetables, seeds and grains, locally-sourced oils, vinegars and cheeses, house-made dressings, and a variety of salts and spices. Dine-in includes the choice of lemonade, sweet or unsweet tea and a dessert for $18.

Saltwood Restaurant is open for breakfast, daily, from 7 a.m. - 11 a.m., and for lunch from 11 a.m. - 2 p.m. Saltwood Bar & Lounge is open Sundays from 2 p.m. - 11 p.m. and Mondays through Saturdays from 2 p.m. - 12 a.m. Reservations are not required but can be arranged on Resy.com.