Whole Foods' new produce push
Beginning Dec. 27 Whole Foods Market salad bars nationwide will incorporate new composed and build-your-own salad recipes with a focus on root-to-stem food preparation, seasonal produce and superfood ingredients.
“We’re refreshing our salad bars for the New Year to support shoppers who are looking for convenient, healthy dishes that don’t sacrifice quality or taste,” said Tien Ho, culinary and hospitality executive coordinator for Whole Foods Market. “Our stores are excited to celebrate peak season produce and serve up plant based, nutrient dense recipes that we know our customers crave this time of year.”
In November, buyers and culinary experts from Whole Foods Market revealed their top food trend predictions for 2018, including root-to-stem cooking, which makes use of the entire fruit or vegetable. Popular with those looking to experiment with new flavors or reduce food waste, this trend incorporates lesser used parts of produce such as stems, rinds, seeds and leaves.
This winter, Whole Foods Market salad bars will feature two new root-to-stem composed salads: roasted sunchokes with sunflower seeds, sprouts and chile dressing, and chopped fennel bulbs and stems tossed with lemon honey vinaigrette and honey crisp apples.
Whole Foods Market salad bars will also feature all the ingredients for a build-your-own power salad station, including blueberries, wakame seaweed, turmeric sweet potatoes, broccoli florets, quinoa, roasted mushrooms, flax seeds, superfood salad dressing and power greens. Whole Foods Market chef-inspired salad stations are typically located at the end of the salad bar and updated seasonally, offering signature salads that shoppers can easily customize.