Sweetgreen Takes on Dinner With Bold Flavors Featuring Miso Glazed Salmon and Herb Roasted Chicken

Today, Sweetgreen (NYSE: SG), the mission-driven restaurant brand serving healthy food at scale, announced its first major entrée category expansion in three years, bringing craveable protein plates nationwide, including Miso Glazed Salmon, Southwest Chicken Fajita and Hot Honey Chicken. Available today, the category expansion builds upon a menu of beloved signature salads and warm bowls, offering new flavor profiles and hearty proteins that feel as good to eat as they taste.

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The category expansion of protein plates is part of Sweetgreen’s long-term strategy to appeal to more customers at dinner. (Photo: Business Wire)

“We’ve always believed you don’t have to be a salad person to be a Sweetgreen person,” said Nicolas Jammet, Sweetgreen Co-Founder and Chief Concept Officer. “Today, around 35% of our customers order Sweetgreen for dinner. With our protein plates, we’re tackling dinnertime, bringing Sweetgreen fans new chef-crafted, protein-forward options with unmatched heartiness and value we know they’ll love.”

Meat the New Protein Plates

Sweetgreen, known for its rotating menu of seasonal salads, is shaking things up and growing a category its fans are craving. The new trio of protein-forward plates brings customers even bolder and richer flavors at dinner, for a meal that combines high-quality ingredients at an unparalleled price value. As a long-time frontrunner of lunch, this expansion helps to unlock a new daypart, offering customers the comfort and tastiness of Sweetgreen at dinner.

In 2022, Sweetgreen found that 75% of participants surveyed during a pilot test expressed that additional menu options outside of salads and warm bowls would increase their frequency at dinner. Tapping into these Sweetgreen fan requests, the new protein plates offer up heartier portions and bold flavors to spice up customers’ order rotation.

“Sweetgreen has cultivated an incredible community of fans who connect over a shared love of food that is fresh, filling and delicious,” said Chad Brauze, Sweetgreen’s Head of Culinary. “It’s exciting to be part of this menu innovation to expand our plates with protein-forward meals and give our guests more of what they want.”

Real Ingredients, Big Flavor

The chef-crafted entrées amp up the flavor and double the protein serving on each plate. Featuring a hefty portion of over 30 grams of protein cooked in extra virgin olive oil, protein plates are dressed with savory sauces and a filling 2x portion of grains that fans crave. The trio includes: