I’ve always loved the fresh flavors and vibrant colors of Sweetgreen salads. There’s something so satisfying about a bowl packed with crisp veggies, hearty grains, and tangy dressings that just hits the spot. But dining out every time can add up, right?
Ingredients
For the Salad
- Mixed Greens: 4 cups (baby spinach, arugula, romaine)
- Quinoa: 1 cup, cooked and cooled
- Sweet Potato: 1 medium, peeled and cubed
- Avocado: 1, sliced
- Cherry Tomatoes: 1/2 cup, halved
- Red Onion: 1/4 cup, thinly sliced
- Feta Cheese: 1/4 cup, crumbled
- Roasted Chickpeas: 1/4 cup
For the Dressing
- Extra-Virgin Olive Oil: 3 tablespoons
- Apple Cider Vinegar: 2 tablespoons
- Dijon Mustard: 1 tablespoon
- Maple Syrup: 1 tablespoon
- Salt: to taste
- Black Pepper: to taste
For Roasting the Sweet Potatoes
- Olive Oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black Pepper: 1/4 teaspoon
- Paprika: 1/2 teaspoon
For Roasting the Chickpeas
- Canned Chickpeas: 1 can (15 oz), drained and rinsed
- Olive Oil: 1 tablespoon
- Salt: 1/4 teaspoon
- Garlic Powder: 1/2 teaspoon
Instructions
Recreating the Sweetgreen Salad at home is simple when you follow these steps. Let’s dive into the process to bring fresh, vibrant flavors to your table.
Prep Ingredients
- Roast Sweet Potatoes
- Preheat your oven to 400°F (200°C).
- Peel and dice two medium sweet potatoes into 1-inch cubes.
- Toss them with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread the cubes evenly on a baking sheet.
- Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
- Roast Chickpeas
- Preheat your oven to 400°F (200°C) if not already heated from sweet potatoes.
- Rinse and drain one can of chickpeas.
- Pat them dry with a kitchen towel.
- In a bowl, mix 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and a pinch of salt.
- Toss the chickpeas in the seasoning mixture.
- Spread them on a separate baking sheet.
- Roast for 20-25 minutes, shaking the pan occasionally, until crispy.
- Cook Quinoa
- Rinse 1 cup quinoa under cold water.
- In a saucepan, combine quinoa with 2 cups water.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 15 minutes until the water is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff with a fork and let it cool.
- Prepare Fresh Ingredients
- Slice one avocado.
- Halve one pint of cherry tomatoes.
- Thinly slice half a red onion.
- Crumble ½ cup feta cheese.
- Wash and dry 6 cups mixed greens.
Make Dressing
- In a small bowl, whisk together:
- ⅓ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Continue whisking until the dressing is well emulsified and smooth.
Assemble Salad
- In a large salad bowl, combine the mixed greens, cooked quinoa, roasted sweet potatoes, and roasted chickpeas.
- Add the cherry tomatoes, sliced red onion, and crumbled feta cheese to the bowl.
- Drizzle the prepared dressing over the salad ingredients.
- Gently toss the salad to ensure all components are evenly coated with the dressing.
- Top the salad with sliced avocado for a creamy finish.
- Serve immediately, enjoying the harmony of fresh, hearty flavors you crafted yourself.
Tools & Equipment
To create my copycat Sweetgreen Salad, having the right tools makes all the difference. Here’s what you’ll need:
- Cutting Board: A sturdy surface for chopping vegetables and preparing ingredients.
- Chef’s Knife: Essential for slicing, dicing, and mincing with precision.
- Mixing Bowls: At least two bowls—one for the salad ingredients and another for the dressing.
- Roasting Pan: A rimmed baking sheet to evenly roast sweet potatoes and chickpeas.
- Measuring Cups and Spoons: For accurate measurements of ingredients and dressing components.
- Whisk: To blend the dressing ingredients smoothly.
- Saucepan: To cook the quinoa to perfection.
- Salad Spinner: Optional but helpful for drying greens, ensuring your salad isn’t watery.
- Spatula: For mixing and transferring roasted ingredients without any fuss.
Having these tools on hand will streamline your salad-making process, allowing you to focus on layering those fresh flavors and textures just like at Sweetgreen.
Make-Ahead Instructions
Preparing your Sweetgreen Salad ahead of time ensures you have a nutritious and delicious meal ready whenever you need it. Here’s how I streamline the process to save time without compromising on flavor.
Step 1: Roast Sweet Potatoes and Chickpeas
- Preheat your oven to 400°F (200°C).
- Prepare sweet potatoes:
- Peel and dice 2 medium sweet potatoes into 1-inch cubes.
- Toss them with 1 tablespoon olive oil, 1 teaspoon smoked paprika, and a pinch of salt.
- Prepare chickpeas:
- Rinse and drain 1 can of chickpeas.
- Pat them dry and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, and salt to taste.
- Roast both sweet potatoes and chickpeas on a baking sheet for 25-30 minutes, stirring halfway through, until tender and golden.
- Cool completely and store in airtight containers in the refrigerator for up to 4 days.
Step 2: Cook Quinoa
- Rinse 1 cup quinoa under cold water to remove bitterness.
- Combine quinoa and water in a saucepan using a 1:2 ratio (1 cup quinoa to 2 cups water).
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Fluff with a fork and let it cool.
- Store in a sealed container in the fridge for up to 5 days.
Step 3: Prepare Fresh Vegetables
- Wash and chop:
- 4 cups mixed greens
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Store each component separately in airtight containers. Mixed greens can be kept in a salad spinner or sealed bag with a paper towel to maintain freshness. Avocado can be stored with a splash of lemon juice to prevent browning.
- Assemble within 24 hours for optimal texture and flavor.
Step 4: Make the Dressing
- Combine in a jar:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup
- Salt and black pepper to taste
- Shake well until emulsified.
- Store in the refrigerator for up to one week. Shake again before using as ingredients may separate.
Step 5: Assemble the Salad
When you’re ready to enjoy your Sweetgreen-inspired salad:
- Layer the base with mixed greens.
- Add cooled quinoa, roasted sweet potatoes, and chickpeas.
- Top with fresh avocado, cherry tomatoes, red onion, and feta cheese.
- Drizzle with the prepared dressing.
- Toss gently to combine and serve immediately.
Serving Suggestions
I love serving my Sweetgreen Salad Copycat Recipe as a vibrant centerpiece for any meal. To elevate the experience, pair it with grilled chicken or seared salmon for a protein-packed entrée. For a lighter option, serve it alongside a hearty soup like tomato basil or a tangy gazpacho.
Enhance the presentation by adding a sprinkle of toasted nuts or seeds for extra crunch and a drizzle of balsamic glaze to intensify the flavors. Freshly baked bread or warm pita on the side complements the salad beautifully, making it a well-rounded meal.
For those who enjoy a bit of variety, consider adding a soft-boiled egg or slices of grilled halloumi cheese. These additions not only boost the protein content but also add rich, creamy textures that meld perfectly with the crisp greens and sweet potatoes.
If you’re hosting a brunch or a casual gathering, transform the salad into a build-your-own bar. Provide an array of toppings like roasted beets, candied walnuts, or dried cranberries so guests can customize their bowls. This interactive approach makes the meal fun and engaging, ensuring everyone leaves satisfied.
Don’t forget to serve the dressing on the side for those who like a bit more or less. This allows each person to tailor the salad to their taste, ensuring maximum enjoyment of the fresh, hearty flavors you’ve crafted.
Conclusion
Making this Sweetgreen salad at home has been a game changer for me. I love how easy it is to customize with my favorite ingredients. Plus saving money while enjoying such fresh flavors is a win-win. Whether you’re meal prepping for the week or looking for a vibrant dish to serve friends, this recipe fits the bill. I hope you enjoy creating and savoring each bite as much as I do. Happy salad making!
