The Salad Atelier

Protein Rich

Persian cucumbers, heirloom tomatoes, kalamata olives, and herb-crusted chickpeas on a bed of baby spinach.

Seasonal Vegan

Roasted sweet potatoes, massaged kale, pomegranate jewels, and toasted pecans with a maple-tahini drizzle.

Gluten-Free

Creamy avocado, edamame, shredded rainbow carrots, and black sesame seeds on a base of warm brown rice.

Protein Max

Flame-grilled herb chicken, thin-sliced green apples, and smoked gouda over wild arugula.

Chef's Choice

Roasted golden beets, navel orange segments, and whipped goat cheese with a wild honey vinaigrette.

High Fiber

Tri-color quinoa, charred broccoli floret, organic tofu cubes, and toasted pumpkin seeds.