Our favorites of Sweetgreen’s new fall dishes.
Credit: Gemma + Andrew Ingalls, styled by Anthony D’Argenzio of Zio and Sons
Calling Sweetgreen a salad chain undersells the variety and creativity of what they put over their roughage. The first rule of Sweetgreen: There’s practically nothing that can’t go in a salad — as long as it’s in season.
The new fall menu just arrived at its 27 locations (with two more planed for NYC before the end of the year), with three seasonal salads, grain bowls that incorporate quinoa, farro and wild rice, as well as soups. The ingredients remain driven by the quick-service restaurant’s organic and local ethos.
We rounded up our favorites from a recent tasting dinner of the new menu at Brooklyn Grange’s rooftop organic farm in Long Island City.
Apples, Pears + Organic Cheddar Salad:Pumpkins may be the flavor in everyone’s coffee, but fall’s table belongs to the apple. With mesclun, kale, basil, candied pecans and balsamic vinaigrette.
Wild Child:A worthy replacement for Misoba, with wild rice, baby spinach, cilantro, peppers, raw beets, shredded cabbage, carrots, raw seeds and avocado with a miso sesame ginger dressing.
Curry Cauliflower + Quinoa Bowl:Keep your energy up with this protein-packed salad made with farro, quinoa, arugula, roasted cauliflower, cilantro, dried cranberries, roasted chicken, sriracha and cucumber tahini yogurt.
Follow Eva Kis on Twitter @thisiskis or email eva.kis@metro.us.
