If you follow me on Instagram, it’s no secret that I love sweetgreen! I’ve been going for years since they opened their first shop in Georgetown. Naturally, all of us from DC were beyond excited when they opened up in New York, and without a doubt, I always run into a DC friend when I’m at one of the NYC locations. It only seemed natural that I ask them to contribute the first recipe to my new series #RecipesRevealed, where I’ll be featuring recipes and dishes from my favorite restaurants in the city and beyond.
One of the reasons why I love sweetgreen so much is because of the value they put on incorporating local + organic seasonal produce. Their menu actually rotates 5 times a year in accordance to local growing seasons! It’s incredible, but I have to admit I go into a bit of mourning when it’s time to say goodbye to my favorite seasonal salad, like this one (it left the menu on Tuesday). I made sure to snag the recipe for us so we can make it at home whenever the craving strikes. Plus, I top everything with miso-ginger dressing so I had to check-out their signature recipe! You’ll love this one.