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Goodbye, Santorini and Chic-P salads. Sweetgreen‘s 27 locations nationwide unveiled a new menu today with some changed-up staples and an even more seasonal bent.
Whereas the locally founded salad chain used to have one seasonal salad that rotated each month, it will now have three that rotate with five growing seasons throughout the year. The kale caesar, spicy sabzi, and guacamole greens salads remain on the menu, but three new “signature salads” include a Thai-inspired salad with shredded cabbage, spicy sunflower seeds, cucumbers, basil, and citrus shrimp with a spicy cashew dressings.
Other expanded offerings include three types of grain bowls, which incorporate quinoa, farro, and organic wild rice, as well as more soups (butternut squash, lentil-chickpea) and drinks. Of course, there’s still a build-your-own option if your favorite salad is gone. You can top them with the new homemade hummus or blue cheese dressing. Check out the full fall menu below.
Apples, Pears + Organic Cheddar Salad with organic mesclun and shredded kale, local apples, local pears, basil, candied pecans, organic white cheddar and balsamic vinaigrette.
Roasted Turkey + Fall Vegetables Salad with mesclun, roasted brussels sprouts, roasted sweet potatoes, roasted turkey and cranberry vinaigrette.
Curry Cauliflower + Quinoa Bowl with quinoa and farro, organic arugula, roasted curry cauliflower, cilantro, dried cranberries, roasted chicken, sriracha and cucumber tahini yogurt.
Wild Child (in place of the Misoba) with organic wild rice + organic baby spinach, cilantro, peppers, raw beets, shredded cabbage, carrots, raw seeds and avocado with a miso sesame ginger dressing
Harvest Bowl with organic wild rice + shredded kale, apples, sweet potatoes, toasted almonds, local goat cheese, roasted chicken and balsamic vinaigrette.
Signature Salads, which include favorites such as the Kale Caesar, Spicy Sabzi, and Guacamole Greens, will now also feature some renewed classics:
Hummus Tahina (in place of the Chic-P), with kale, romaine, sweetgreen’s new housemade hummus, cucumbers, pita chips, local feta and baked falafel with a cucumber tahini yogurt dressing.
Rad Thai (in place of the Santorini), with organic arugula + mesclun, sprouts, shredded cabbage, spicy sunflowers seeds, cucumbers, basil, and citrus shrimp in a spicy cashew dressing.
Avocobbo (in place of the District Cobb) which now incorporates local blue cheese in the dressing, as well as shredded kale + chopped romaine, tomatoes, raw corn, avocado, egg and roasted chicken.
Photo via Sweetgreen