Salads are far from a boring lunch, especially in our office. We tasked our team members to share their favorite salads combos and this is what they came up with. Full of colors, textures, and fun ingredients—we hope our team’s creations inspire a salad soiree in your kitchen.

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Bright & Bitter Winter Salad

by Rebecca, Impact Strategy Manager

“This salad brings so much plant-forward color and brightness to the winter-time table. The balance of bitterness from the leafy vegetables, juicy tartness from the citrus, and warm nuttiness from the crunchy walnuts makes for the perfect bite and lifts you out of the heavy winter blues. I love this salad because I can sub in any fabulous new citrus I come across which just brings in more depth and interesting flavors each time I make it.”

Ingredients (add to taste)

Blood oranges or Cara Cara oranges
Navel orange
Ruby grapefruit
Belgian endives
Finely chopped shallot
Salt and pepper
Extra-virgin olive oil
Toasted walnut halves


If Looks Could Kale

by Amy, Social Manager

“People hate on kale but the secret is cut it thin then massage it—it shrinks down, stops being tough and grass-like, and becomes the most magical salad base ever.”

Ingredients (to taste)

Shredded kale (first massaged with olive oil and salt)
Roasted Butternut Squash
Thinly sliced red onion
Crumbled goat cheese
Toasted pecans
Sir Kensington's Dijon Balsamic Vinaigrette


Tossed Bliss

by Isabella, Office Manager

“This salad brings back memories because it's based off on first salad I ever tried. I remember being maybe 8 years old and being terrified because it had spinach. I was a very picky kid and practically subsisted off of cheeseburgers for my first ten years of life. My mom bribed me by telling me I could have a breadstick if I finished it—and I fell in love. To this day, my favorite two salad toppings are Kalamata olives and feta cheese. The two work in harmony, acting as the perfect balance of salt and fat that makes eating a salad an otherworldly experience.”

Ingredients (add them to taste)

Grilled chicken
Cherry tomatoes
Bell peppers
Kalamata olives
Lemon squeeze
Sir Kensington's Dijon Balsamic Vinaigrette


Warm Tofu Salad

by Elliot, R&D team

“This is a great salad to impress any guest! It packs a ton of flavor (and color!) into every bowl and, though there are a lot of working pieces, it all culminates in a beautiful, delicious final dish.”

Ingredients (add to taste)

Red Quinoa
Warm Chickpeas
Baked Tofu
Roasted Broccoli with Lemon Zest and Garlic
Toasted Walnuts
Shaved Parmesan Cheese
Sir Kensington's Italian Vinaigrette


The Unbeetable Side Salad

by Alayna, Graphic Designer

“I made this salad for our office’s Friendsgiving and I was so happy it was so well received! Even alongside all the mashed potatoes, pies, and stuffing it was the first dish to run out. So many people asked for the recipe and I even converted some beet skeptics. You seriously can’t go wrong when Labneh is involved.”

Ingredients (add to taste)

Roasted beets
Fresh juice from 1 lemon
Fresh tarragon
Fresh chives
Minced Shallots
Extra-virgin olive oil
Toasted Pistachios