The Dirt Candy Salad is named for Cohen’s Michelin-starred New York City restaurant
In honor of “Veganuary,” fast-casual restaurant chain Just Salad has teamed up with James Beard nominated chef Amanda Cohen for a new salad inspired by her Michelin-starred New York City restaurant, Dirt Candy.
Veganuary has become popular in the past few years as people begin the new year with new resolutions. The diet is becoming vegan for the month of January.
“Embarking on this Veganuary journey with Just Salad is a thrilling fusion of culinary passions and a shared food ethos,” Cohen said in a statement. “Our collaboration stems from a mutual dedication to redefining dining experiences through plant-based innovation and sustainable practices. I’m excited to offer their customers a new vegan recipe that incorporates some of my favorite flavors and ingredients.”
Dirt Candy is an all-vegetarian restaurant known for its creative uses of vegetables.
The new salad from the New York City-based Just Salad is called the Dirt Candy Salad, in honor of the restaurant. Its ingredients include “extra crisp” romaine, arugula, organic sesame tofu, sliced cucumber, shaved broccoli, tajin spiced pumpkin seeds, sliced pepperoncini, and Castelvetrano Olives. It’s served with a new dressing, creamy vegan ranch, which is made with “Veganaise,” nutritional yeast, minced garlic, lemon juice, white vinegar, salt, chopped parsley, and water.
The salad will be available through Jan. 31.
“It was an honor to partner with Chef Cohen, a pioneer in the vegetable-forward movement who continues to be a creative force in the culinary industry,” said Jhonny Castro, culinary director at Just Salad, in a statement. “We’re proud to offer our guests a Michelin-star experience through the partnership that embodies our passion for flavorful, plant-forward food and commitment to quality ingredients.”
In addition to the new salad, Just Salad has also introduced its winter menu, available through late March.
That lineup includes:
Mediterranean Bowl: black lentils, shredded kale and arugula, Greek medley (onion, cucumber, and chickpeas), overnight pickled onions, sliced pepperoncini, spicy harissa pita, crumbled feta, oven roasted chicken, homemade yogurt cucumber dressing, and fresh lemon;
Maple Crispy Chicken: baby spinach and arugula, crispy chicken, Tillamook White Cheddar, chopped almonds, Ocean Spray Dried Cranberries, roasted corn, sliced carrots, and a homemade maple cider vinaigrette;
Winter Harvest: supergreens blend (romaine/iceberg, spring mix, spinach, and kale), black lentils, oven roasted chicken, creamy goat cheese, roasted sweet potatoes, chopped almonds, sliced apples, and a homemade balsamic vinaigrette;
Avo Crunch Bowl: regenerative brown rice, supergreens blend, Beyond Chicken (plant-based), Violife Creamy Vegan Feta, Hass avocado, sliced carrots, crispy onions, and a homemade chipotle vinaigrette; and
Seasonal Soup Special: broccoli cheddar.
In addition to the seasonal winter menu, Just Salad announced that several items from its limited-edition fall menu are remaining on the menu. The Buffalo Cauliflower Salad and Cilantro Lime Chicken Bowl will now be a part of Just Salad’s permanent in-store and digital lineup.
