Best Fall Salads In Los Angeles

The Daily Meal Staff|Oct. 15, 2014 7:00 am EST

(credit: istockphoto)

Chefs love the turn of seasons as each new harvest gives them different ingredients to work with, experiment with and get creative with. Inspired by the popular farm-to-table concept, new fall salads are cropping up at restaurants throughout Los Angeles. Fresh produce such as heirloom tomatoes, melons, figs, eggplant, peppers, poblanos and squash are some of the main attractions this season. Check out a variety of different fall salads (as a starter or main entrée) being offered at some pretty fabulous restaurants in L.A.

bartongrake hosalad Best Fall Salads In Los Angeles

Rake & Ho Garden Salad (Photo courtesy of Christina Peters for Barton G LA)

Barton G LA
861 N. La Cienega Blvd.
Los Angeles, CA 90069
(310) 388-1888
www.bartongtherestaurantla.com

The newly opened West Hollywood eatery, Barton G LA is pushing the boundary by marrying his over-the-top culinary theatrics with the West Coast's laid-back lifestyle. This season, Barton G serves the "Rake & Ho Garden" salad with the idea that salad is brought to your table in a wheelbarrow "fresh from the garden." Consisting of locally farmed organically grown petit lettuce and greens, Rake & Ho also mixes in blooming kale, fresh herbs and blossoms, heirloom baby tomatoes and fall veggies, and red and white quinoa. The server tosses the salad tableside with a house made white truffle champagne vinaigrette, and sprinkles the finished salad with a bag of seeds, grains and nuts. The rest of the menu includes signature creations such as Bucket of Bones (BBQ Korean short ribs, baby backs, grilled lamb lollipops, chicken drumettes and more), Mouse Trap Mac & Cheese, Voodoo Shrimp Rolls, Lobster Pop Tarts and more.

(credit: CAST)

CAST
Viceroy Santa Monica
1819 Ocean Ave.
Santa Monica, CA 90401
(310) 260-7511
www.viceroyhotelsandresorts.com

Executive Chef Tony DiSalvo at CAST debuts his brand new menu, perfect for fall. The California-style cuisine incorporates bountiful, locally sourced seasonal ingredients from the Santa Monica Farmers Market. Chef's newly created salad is made with melons and figs from Weiser Farms, stracciatella, speck almonds and nasturtium. This salad is a sophisticated way to start your meal at CAST. Guests will also enjoy other fall-inspired dishes in the intimate dining room, including a wood-grilled eggplant with za'atar and feta tomato confit, John Dory New England clam bake, smoked buttermilk fried chicken with eggplant, pickled bell pepper and roasted artichoke salad, roasted market carrots served with vadouvan crème fraiche mixed in a spiced vinaigrette and crispy Brussels sprouts tossed with shiitake mushrooms, Chinese sausage and green apple.

(credit: TART)

TART
115 S. Fairfax Ave.
Los Angeles, CA 90036
(323) 556-2608
www.tartrestaurant.com

TART is offering a tasty spin on Brussels sprouts. While often available year round in SoCal, September begins peak season for Brussels sprouts. Chef Nick Erven takes Brussels sprouts and fries them until crispy, adding a spicy chili vinaigrette, lime crème and a sunny-side-up egg to complete it. The kick of spice is also a nice treat for when we finally get a little evening chill in the air. Known for its down-home hospitality and comfort food with a twist, TART's menu is influenced by Southern cuisine and British pub fare. The restaurant features cool artwork from local artists, an outdoor courtyard and fire pit and a social bar scene.

(credit: Napa Valley Grille)

Napa Valley Grille
1100 Glendon Ave.
Los Angeles, CA 90024
(310) 824-3322
www.napavalleygrille.com

Napa Valley Grille's Executive Chef Taylor Boudreaux is crafting a hearty southwestern steak salad for fall. Using seasonal ingredients such as Napa cabbage and poblanos, this fall salad eats like a meal, providing plenty of fulfilling fresh vegetables and south-of-the-border flavors. This salad made with Napa cabbage, tomato, poblanos, cilantro, avocado, sour cream, cotija and steak cooked fajita-style is tossed in a housemade tomatillo vinaigrette. Chef is also serving prosciutto-wrapped scallops in a butternut squash puree, with a fuji apple-Brussels sprout salad in a cumin cider vinaigrette, and Striped Candy figs and prosciutto served with burrata cheese drizzled with balsamic reduction, extra virgin olive oil and grey salt.

(credit: Leonardo Montes)

Compañía de Café
110 N. Maclay Ave.
San Fernando, CA 91340
(818) 403-6261
www.companiadecafe.com

Located in the city of San Fernando and rooted in Mexican-American traditions and history, Compañía de Café is a Mexican-American-inspired café features a menu of sweet and savory pastries, desserts, an amazing coffee program using traditional Mexican recipes and grab-and-go lunch items, including fresh seasonal salads from Chef Tamara Davis. Guests can try the new Guajillo Chicken—a hearty salad of grilled chicken breast, red onion, salted kidney beans, flame-roasted corn, cotija and spiced pumpkin seeds served on a bed of chopped romaine lettuce and tossed in a spicy Guajillo pepper dressing.

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Sheryl Craig is a writer with a passion for interesting finds and treasures in Los Angeles. She has a background in journalism and public relations. A mother of two daughters, Sheryl integrates her healthy lifestyle into raising her children. Her work can be found at Examiner.com.