December 1, 2010
If you’re thinking that the December seasonal salad looks strikingly similar to November’s, your eyes are not playing tricks on you! We decided that since November’s creation was so darn tasty, we would bring it around for a victory lap. Thanks for the positive feedback, and for those who didn’t get the chance to take a bite of this bowl of fall goodness, this is our first gift of the holiday season. The December salad, or “the salad formerly known as the November salad” starts from a mesclun base, with crispy spicy kale, roasted butternut squash, raw cauliflower, sunflower seeds, roasted turkey, and it’s tossed together with cranberry vinaigrette dressing.
November 11, 2010
Have you ever wondered what it is about the November salad that tastes so great? We figured it out – it’s the healing super powers of raw cauliflower. A compound in cauliflower reduces the chance of reproductive cancer in men and women by fighting harmful forms of estrogen. Just by eating one serving of the little white trees boosts your vitamin C levels to 67% of your daily requirement, and also acts as an antioxidant that prevents cancer. According to the FDA, cauliflower has “excellent” levels of the nutrients: vitamin C, vitamin K, folate, and dietary fiber. Oh, and there’s no fat.
November 10, 2010
Last Friday, the sweetgreen team and I took to the streets of Reston Town Center and created a pop-up sweetgreen shop. A full spread of the November salad, cranberry apple cider, plus sweetflow was up for grabs, entirely free to taste for our new Restonian neighbors. We also provided some non-edible goodies such as our signature green bags packed with sweetgreen swag to kick off their sweetgreen experience. We’re pumped that everyone came out (despite the particularly cold day) and a special thank you to Williams-Sonoma for lending us their beautiful serveware!
sweetgreen Reston is located on 11935 Democracy Dr between Library St & Explorer St, next to Jackson’s.
November 3, 2010
For November we will feature lots of new ingredients and some old favorites. Remember the spicy kale market side? It’s back and you will find it in this month’s salad – but that’s not even the best part! We start with a mesclun base, add crispy spicy kale, roasted butternut squash, raw cauliflower, sunflower seeds, and roasted turkey. Then, it’s tossed up with our new seasonal cranberry vinaigrette. Now you don’t have to wait until November 25th to enjoy the flavors of Thanksgiving!