Just Salad
Dirt Candy Salad: Romaine lettuce, arugula, sesame tofu, sliced cucumber, shaved broccoli, Tajín spiced pumpkin seeds, sliced pepperoncini peppers, and Castelvetrano olives, developed in collaboration with Amanda Cohen, chef and owner of the fine-dining vegetarian restaurant Dirt Candy in New York City, around $12.99
Pepperoncini and Castelvetrano olives: Two toppings available for the month
Creamy Vegan Ranch: Veganaise, nutritional yeast, minced garlic, lemon juice, white vinegar, salt, chopped parsley, and water, available as a seasonal vegan salad dressing
Availability: Through January
Maple Crispy Chicken Salad: Baby spinach & arugula, crispy chicken, Tillamook white cheddar cheese, chopped almonds, Ocean Spray dried cranberries, roasted corn, sliced carrots, and maple cider vinaigrette, around $12.99
Winter Harvest Salad: Supergreens Blend (kale, spinach, and red cabbage), black lentils, roasted chicken, creamy goat cheese, roasted sweet potatoes, chopped almonds, sliced apples, and balsamic vinaigrette,, around $12.99
Mediterranean Bowl: Black lentils, shredded kale & arugula, Greek Medley (onion, cucumber, and chickpeas), pickled onions, sliced pepperoncini, spicy harissa pita (except in Florida, where it’s replaced by Stacy’s Pita Chips), crumbled feta cheese, roasted chicken, yogurt cucumber dressing, and lemon, around $12.99
Avo Crunch Bowl: Brown rice Supergreens Blend, Beyond Chicken vegan chicken substitute, Violife Creamy Vegan Feta, avocado, sliced carrots, crispy onions, and chipotle vinaigrette, around $12.49
Broccoli Cheddar Soup: A soup of broccoli and cheddar cheese in chicken stock with light cream, $3.99 for a small and $6.99 for a large
Availability: Through late March