Sweetgreen Recipe

Preheat oven

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.

Toss the sweet potato cubes and halved Brussels sprouts in a bowl with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring once halfway through, until sweet potatoes are tender and edges are caramelized and Brussels sprouts are golden. Remove from oven and let cool slightly.

If using chicken: Pat chicken breasts dry and season both sides with smoked paprika and garlic powder and a pinch of salt. Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and rest 5 minutes, then slice into strips. If using canned/chickpeas: drain and rinse 1 can (approx. 15 oz) chickpeas, toss with 1/2 tsp smoked paprika, 1/2 tsp garlic powder and 1/2 tbsp olive oil, spread on a sheet and roast at 425°F for 12–15 minutes until slightly crisp.

In a small bowl or jar combine 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup (or honey), 1 teaspoon extra-virgin olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

Whisk while adding warm water, 1 tablespoon at a time, until the dressing reaches a pourable but creamy consistency (about 2 tablespoons total). Taste and adjust seasoning with more lemon, salt, or sweetener as desired.

In a large bowl, combine 6 cups mixed baby greens and 1 cup shredded red cabbage. Toss gently to combine.

Top the greens with the roasted sweet potatoes and Brussels sprouts (evenly distribute), then add the sliced chicken (or roasted chickpeas) on top.

Sprinkle 1 tablespoon toasted sliced almonds and 1 tablespoon toasted pumpkin seeds over the salad. Add 1 ounce crumbled feta (or goat cheese) and 2 tablespoons dried cranberries.

Drizzle the lemon tahini vinaigrette over the salad (start with about 3 tablespoons) and gently toss to coat. Add more dressing as desired.

Taste and adjust with extra salt, pepper, or lemon if needed. Serve immediately.