The 3 Best Salads Around Utah County

Salads have shed their “side dish” reputation to become vibrant, nutrient-packed mains and shareable starters. In Utah Valley, kitchens craft salads that balance textures—crisp greens, toasted nuts, creamy cheeses—and flavors—tangy dressings, roasted proteins and fresh produce. Recent wellness surveys show that 54 percent of diners now order salads as entrées, signaling a shift toward healthful yet satisfying meals.

Aubergine Kitchen

Aubergine Kitchen emphasizes seasonal ingredients in its build-your-own salad program. Start with greens—kale, romaine or mixed spring lettuces—and layer on roasted sweet potatoes, shaved Brussels sprouts and pickled red onions. Toppings range from grilled salmon and herb-marinated chicken to toasted pepitas and feta crumbles. House-made dressings, such as lemon-tahini and honey-shallot vinaigrette, tie the components together. With multiple locations, Aubergine’s customizable approach lets diners craft salads that suit both taste and wellness goals.

Brick Oven

Brick Oven balances its hearty Italian menu with shareable salads that spotlight fresh produce. The “Antipasto Salad” features cured meats, pepperoncini, olives and provolone over crisp romaine, dressed in tangy red-wine vinaigrette. For lighter fare, the “Harvest Salad” combines mixed greens with roasted butternut squash, dried cranberries, candied walnuts and goat cheese, all tossed in maple-Dijon dressing. Generous portions and the option to add protein—grilled shrimp or steak tips—make these salads substantial enough to stand alone.

Strap Tank Brewing Company

At Strap Tank, salads complement the brewery’s craft-beer focus with approachable, flavor-forward bowls. The “Brewer’s Cobb” swaps bacon for house-smoked pork belly, pairing it with avocado, hard-boiled egg and blue cheese crumbles over crisp iceberg. The “Seasonal Harvest” salad rotates with local farm deliveries—recent versions have included roasted beets, goat-cheese-stuffed dates and pistachio brittle, finished with sherry-mustard vinaigrette. Generous bowls encourage sharing with a flight of IPAs or lagers for a light yet indulgent pairing.

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