Are you a fan of Sweetgreen, the popular salad chain known for its fresh, healthy, and delicious meals? If so, you’re probably always on the lookout for ways to recreate your favorite dishes at home. The good news is that many of Sweetgreen’s signature salads are surprisingly easy to make yourself – and we’ve got 20 mouth-watering recipes to get you started!
From classic combinations like Harvest Bowl with Roasted Chicken and Sweet Potatoes, to innovative twists like Curry Cauliflower and Chickpea Salad, these copycat recipes will have you making your own Sweetgreen-inspired meals in no time. And the best part? You’ll be able to customize them to your taste, using your favorite ingredients and dressings.
In this article, we’ll take a closer look at each of these 20 sweet (and savory!) recipes, providing step-by-step instructions and helpful tips along the way. Whether you’re a longtime Sweetgreen fan or just looking for some healthy meal inspiration, you won’t want to miss this!
Harvest Bowl with Roasted Chicken and Sweet Potatoes
Warm up on a chilly fall day with this hearty harvest bowl, featuring roasted chicken and sweet potatoes. This comforting dish is perfect for a family dinner or a cozy night in.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 tsp salt
– 1 tsp pepper
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed greens (kale, spinach, arugula)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Season the chicken with salt and pepper.
3. Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
4. In a large skillet, sauté onion and garlic until softened. Add the chicken and cook for an additional 5-7 minutes, or until cooked through.
5. Combine roasted sweet potatoes, sautéed chicken, and mixed greens in a large bowl.
Cooking Time: 40-50 minutes
Kale Caesar Salad with Avocado and Parmesan
Elevate your salad game with this creamy, crunchy, and nutritious recipe that combines the best of both worlds: kale and avocado. This twist on the classic Caesar salad adds a rich and velvety texture from the avocado and a nutty flavor from the Parmesan cheese.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 ripe avocado, diced
– 1/4 cup homemade or store-bought Caesar dressing
– 1/4 cup shaved Parmesan cheese
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help soften the fibers.
2. Add the diced avocado, Caesar dressing, and shaved Parmesan cheese to the bowl.
3. Toss everything together until the kale is well coated with the creamy sauce.
4. Squeeze a sliver of lemon juice over the salad and toss again to combine.
5. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Spicy Broccoli and Quinoa Bowl
This flavorful bowl combines the nutty goodness of quinoa with the spicy kick of broccoli, all wrapped up in a satisfying meal. Perfect for a quick weeknight dinner or lunch on-the-go!
Ingredients:
– 1 cup cooked quinoa
– 3 cups broccoli florets
– 2 tablespoons olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Optional: 1/4 cup crumbled feta cheese or chopped fresh cilantro for topping
Instructions:
1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add broccoli and cook until tender, about 3-4 minutes.
3. Stir in cumin, smoked paprika, and cayenne pepper. Season with salt and pepper to taste.
4. Combine cooked quinoa and spicy broccoli mixture.
5. Top with optional feta cheese or cilantro, if desired.
Cooking Time: 15-20 minutes
Guacamole Greens with Black Beans and Corn
A vibrant and flavorful twist on traditional guacamole, this recipe adds the creaminess of black beans and sweetness of corn to create a delicious and healthy snack.
Ingredients:
– 3 ripe avocados
– 1 cup cooked black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 2 tablespoons fresh lime juice
– 1/2 teaspoon salt
– 2 cloves garlic, minced
– 2 cups mixed greens (such as spinach, kale, and arugula)
Instructions:
1. In a large bowl, mash the avocados with a fork until mostly smooth.
2. Add the black beans, corn kernels, lime juice, salt, and garlic to the bowl.
3. Stir until well combined.
4. Place the mixed greens on a serving platter or individual plates.
5. Spoon the Guacamole Greens mixture over the greens.
Cooking Time: 10 minutes
Curry Cauliflower and Chickpea Salad
This vibrant salad combines the natural sweetness of cauliflower with the warmth of curry spices and the protein-richness of chickpeas, all wrapped up in a refreshing dressing. Perfect as a side dish or a light lunch.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp turmeric
– Salt and pepper to taste
– 2 tbsp olive oil
– 2 tbsp fresh lime juice
– 1/4 cup chopped cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with curry powder, cumin, turmeric, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and lightly browned.
4. In a large bowl, combine roasted cauliflower, chickpeas, olive oil, and lime juice.
5. Stir to combine and adjust seasoning as needed.
6. Garnish with chopped cilantro if desired.
Cooking Time: 25 minutes
Buffalo Chicken and Blue Cheese Salad
A refreshing twist on traditional salads, this Buffalo Chicken and Blue Cheese Salad combines the spicy kick of buffalo wings with the creaminess of blue cheese. Perfect for a quick lunch or dinner!
Ingredients:
– 1 lb cooked chicken breast, diced
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup crumbled blue cheese
– 1 head iceberg lettuce, chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped red onion
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together chicken and Frank’s RedHot sauce until well coated.
2. In a large bowl, combine chopped lettuce, cherry tomatoes, and red onion.
3. Add the buffalo chicken on top of the salad mixture.
4. Sprinkle crumbled blue cheese over the top.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Warm Wild Rice and Roasted Veggie Bowl
Warm Wild Rice and Roasted Veggie Bowl Recipe
This hearty bowl combines the nutty flavor of wild rice with the natural sweetness of roasted vegetables, making it a perfect comforting meal for any time.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Optional: your choice of protein (e.g., grilled chicken, tofu, or chickpeas)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, bring the wild rice and water or broth to a boil. Reduce heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender.
3. While the rice cooks, toss the sweet potato, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized.
4. Fluff the cooked wild rice with a fork. Divide among bowls and top with roasted vegetables. Add your choice of protein, if desired.
Cooking Time: About 1 hour
Mediterranean Salad with Falafel and Tahini Dressing
A flavorful and refreshing salad that combines the crunch of falafel, the sweetness of tomatoes, and the creaminess of tahini dressing.
Ingredients:
– 1 cup cooked falafel
– 4 cups mixed greens (arugula, spinach, lettuce)
– 2 medium tomatoes, diced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tbsp tahini
– 2 tbsp lemon juice
– 1 tsp garlic powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced tomatoes, olives, feta cheese, and parsley.
2. Cook falafel according to package instructions. Slice into bite-sized pieces.
3. In a small bowl, whisk together tahini, lemon juice, garlic powder, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Top with sliced falafel and serve immediately.
Cooking Time: 15 minutes
Pesto Portobello Mushroom and Farro Bowl
A flavorful and nutritious bowl filled with roasted portobello mushrooms, creamy pesto sauce, and nutty farro. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 4 Portobello mushrooms
– 1 cup cooked farro
– 2 tablespoons olive oil
– 1/4 cup pesto sauce
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, toss the mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes or until tender.
3. Cook farro according to package instructions.
4. In a small saucepan, warm the pesto sauce over low heat.
5. To assemble the bowl, place the roasted mushrooms on top of the cooked farro, then drizzle with warmed pesto sauce.
6. Serve hot and garnish with parsley leaves if desired.
Cooking Time: 20-25 minutes
BBQ Chicken and Cheddar Salad
Get ready to savor the flavors of summer with this refreshing BBQ chicken and cheddar salad recipe! A perfect blend of smoky chicken, crispy greens, creamy cheese, and tangy dressing will have you coming back for more.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 cups mixed greens (lettuce, spinach, arugula)
– 1 cup shredded cheddar cheese
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 2 tbsp white vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Grill chicken for 5-6 minutes per side, or until cooked through.
3. Let chicken rest for 5 minutes before slicing into strips.
4. In a large bowl, combine mixed greens, cherry tomatoes, and shredded cheddar cheese.
5. Drizzle olive oil and vinegar over the salad, tossing to combine.
6. Add grilled chicken on top and sprinkle with crumbled feta (if using).
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Shrimp and Miso-Sesame Salad
A harmonious blend of succulent shrimp, nutty miso paste, and crunchy sesame seeds comes together in this refreshing salad. Perfect for a light yet satisfying meal or as a side dish.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons white miso paste
– 2 tablespoons sesame oil
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 cup chopped scallions (green onions)
– 1/4 cup toasted sesame seeds
– Salt and pepper to taste
Instructions:
1. In a medium bowl, whisk together miso paste, sesame oil, soy sauce, and ginger.
2. Add the shrimp to the marinade and let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade and cook for 2-3 minutes per side, until pink and cooked through.
4. In a large bowl, combine cooked shrimp, scallions, and sesame seeds. Toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Sweet Potato and Goat Cheese Salad
Sweet Potato and Goat Cheese Salad Recipe
Combine the natural sweetness of sweet potatoes with the tanginess of goat cheese for a unique and delicious salad.
Ingredients:
– 2 large sweet potatoes, cooked and diced
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup chopped fresh thyme
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Toss sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 20-25 minutes, or until tender.
4. In a large bowl, combine roasted sweet potatoes, crumbled goat cheese, chopped thyme, and scallions.
5. Drizzle with remaining 1 tablespoon of olive oil and apple cider vinegar.
6. Season with salt and pepper to taste.
Cooking Time: 25 minutes
Spicy Cashew Dressing Kale Salad
A flavorful and nutritious salad perfect for a quick lunch or dinner, this Spicy Cashew Dressing Kale Salad combines the earthy taste of kale with the creaminess of cashews and a kick of heat from chili flakes.
Ingredients:
– 2 cups curly kale leaves, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup unsalted cashews
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/4 teaspoon chili flakes
– 2 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine cashews, apple cider vinegar, honey, salt, and chili flakes. Blend until smooth.
2. Add the olive oil and blend until well combined.
3. Massage the kale leaves with your hands for about 2 minutes to help soften the leaves.
4. In a large bowl, combine the massaged kale and cashew dressing. Toss to coat evenly.
5. Serve immediately.
Cooking Time: 10-15 minutes
Roasted Brussels Sprouts and Warm Bacon Salad
This hearty salad combines the natural sweetness of roasted Brussels sprouts with the smoky richness of crispy bacon, all wrapped up in a warm and inviting package. Perfect as a side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cut into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 tablespoon apple cider vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. Once Brussels sprouts are done, combine them with warm bacon, remaining 1 tablespoon olive oil, and apple cider vinegar (if using).
5. Toss to combine and serve immediately.
Cooking Time: 25-30 minutes
Asian Sesame Tofu and Rice Noodle Bowl
Discover the harmonious balance of flavors and textures in this simple yet satisfying bowl recipe, featuring crispy sesame tofu, savory rice noodles, and a medley of Asian-inspired ingredients.
Ingredients:
• 1 block firm tofu, drained and cut into small cubes
• 1/2 cup tahini
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 cup rice noodles
• 2 cups mixed vegetables (bell peppers, carrots, snap peas)
• Salt and pepper to taste
• Sesame seeds for garnish
Instructions:
1. In a shallow dish, whisk together tahini, soy sauce, sesame oil, honey, and ginger.
2. Add the tofu cubes and toss to coat; let marinate for 15 minutes.
3. Cook rice noodles according to package instructions.
4. Pan-fry the marinated tofu until crispy and golden.
5. Assemble the bowls by placing cooked noodles at the bottom, followed by mixed vegetables and topped with sesame tofu.
6. Season with salt and pepper to taste; garnish with additional sesame seeds if desired.
Cooking Time: 30 minutes
Lentil and Roasted Beet Salad with Feta
A vibrant and flavorful salad that combines the earthy sweetness of roasted beets, the creaminess of feta cheese, and the nutritious goodness of lentils.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
– 2 tablespoons apple cider vinegar (optional)
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook lentils according to package instructions or until tender, about 20-25 minutes.
3. Toss beets with olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender and caramelized.
4. In a large bowl, combine cooked lentils, roasted beets, crumbled feta cheese, and chopped parsley.
5. If desired, whisk together apple cider vinegar and lemon juice to create a dressing. Pour over the salad and toss to combine.
6. Serve warm or at room temperature.
Cooking Time: 55-60 minutes
Chipotle Chicken and Avocado Bowl
This recipe combines smoky chipotle peppers with tender chicken, creamy avocado, and crunchy veggies to create a flavorful and nutritious bowl. Perfect for a quick and easy dinner or lunch!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 chipotle peppers in adobo sauce, minced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 ripe avocado, diced
– 1 red bell pepper, sliced
– 1 small red onion, thinly sliced
– Salt and pepper to taste
– Optional: your favorite toppings (e.g., cilantro, salsa, sour cream)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, minced garlic, and chipotle peppers.
3. Add chicken breast to the marinade and mix well. Let it sit for at least 30 minutes or up to 2 hours in the refrigerator.
4. Roast chicken in the oven for 20-25 minutes, or until cooked through.
5. Grill or sauté red bell pepper and onion slices until tender.
6. Assemble bowls by placing chicken on top of veggies, then adding diced avocado and your desired toppings.
Cooking Time: 30-40 minutes
Greek Salad with Grilled Chicken and Tzatziki
A refreshing twist on the classic Greek salad, this recipe adds the smoky flavor of grilled chicken and a tangy tzatziki sauce.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 cups mixed greens (lettuce, arugula, spinach)
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, sliced
– 1/2 cup Kalamata olives, pitted
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 cloves garlic, minced
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
– Tzatziki sauce (recipe below)
Instructions:
1. Preheat grill to medium-high heat. Grill chicken for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, and feta cheese.
3. In a small bowl, whisk together olive oil, garlic, and red wine vinegar.
4. Drizzle dressing over salad and toss to coat.
5. Slice grilled chicken and place on top of salad.
6. Serve with tzatziki sauce for dipping.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate until ready to serve.
Peanut Butter and Jelly Chicken Salad
A twist on traditional chicken salad, this recipe combines the creamy richness of peanut butter with the sweetness of jelly for a unique flavor profile. Perfect for a quick lunch or dinner.
Ingredients:
– 1 pound cooked chicken breast, diced
– 2 tablespoons creamy peanut butter
– 1 tablespoon grape or strawberry jelly
– 1/4 cup chopped celery
– 1/4 cup chopped red onion
– Salt and pepper to taste
– 2 tablespoons mayonnaise (optional)
Instructions:
1. In a medium-sized bowl, combine the chicken, peanut butter, and jelly. Mix until well combined.
2. Add the chopped celery and red onion to the bowl and mix until they are evenly distributed.
3. Season with salt and pepper to taste.
4. If desired, add 2 tablespoons of mayonnaise to help bind the ingredients together.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None required! This salad is best served chilled.
Roasted Carrot and Farro Salad with Tahini Dressing
Elevate your salad game with this nutritious and flavorful combination of roasted carrots, farro, and creamy tahini dressing. Perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 large carrots, peeled and chopped into 1/2-inch pieces
– 1 cup farro
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/2 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1/4 cup water
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook farro according to package instructions. Drain and set aside.
4. In a blender or food processor, combine tahini, garlic, lemon juice, and water. Blend until smooth.
5. In a large bowl, combine roasted carrots, cooked farro, and tahini dressing. Toss to coat.
6. Garnish with parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the flavors of Sweetgreen, without leaving your kitchen! This collection of recipes features 20 mouthwatering copycats that mimic the popular salad chain’s signature dishes. From classic combinations like kale and quinoa bowls, to spicy and savory options like buffalo chicken and black bean salads, there’s something for every palate. With ingredients and instructions provided, you can easily recreate these sweet treats at home. Whether you’re a fan of Sweetgreen or just looking for new recipe ideas, this article is the perfect starting point.