Case Study: From Greens to Grains — Just Salad Expands with Chef-Crafted Dinner Options

Just Salad, a popular fast-casual restaurant, made its name by catering to lunchtime customers in major metropolitan areas. With a focus on “eating with purpose,” Just Salad attracts consumers who appreciate health-conscious options, carbon-labeled meals, and the world’s largest restaurant reusable packaging program. Founded in 2006, the company has more than 90 locations around the East Coast and in Illinois.¹  

Just Salad has rolled out three new elevated entrées for the dinner category, called “Market Plates.” According to the press release, “The permanent menu addition will feature from-scratch, oven-fresh options that include premium proteins, grains, and seasonal sides at an accessible price point.”² 

Market Plates: A lentil-powered menu  

In today’s world, embracing lentils is a strategic and timely move. A decade ago, lentils were mostly found in homemade, traditional dishes. With shifting consumer preferences toward health, sustainability, and global flavors; lentils are experiencing renewed popularity. 

Market Plates’ lentil dishes hit on several food trends, including:  

• Bold international flavors or exciting taste experiences  
• Plant-forward or flexitarian cuisine 
• Chef-designed meals with experimental combinations  
• Premium proteins — plant or meat — that provide functional benefits  

For example, all three new Market Plate entrees feature lentils³.    

Market Plates:  

• Chicken + Tzatziki Harvest Market Plate: Lentils, Braised Chicken, Greek Medley, Kale Chickpea + Seed Salad, Lundberg Basmati Rice, Parsley, Pickled Red Cabbage,  
• Braised Chicken + Pesto Market Plate: Lentils, basmati rice, braised chicken, roasted mushrooms, parmesan, kale and chickpea salad, and kale pesto vinaigrette. 
• Chicken Fajita Market Plate: Lentils, basmati rice, braised chicken and cilantro, fajitas and corn, pico de gallo, avocado mash and cilantro lime vinaigrette. 

In addition three of their Spring 2025 menu items include lentils, too. 

Salads & Bowls: 

• Cilantro Lime Chicken Bowl: Lentils, Lundberg Basmati Rice, Shredded Kale, Braised Chicken, Crumbled Feta, Hass Avocado, Overnight Pickled Onions, Roasted Corn, Spicy Harissa Pita 
• BBQ Umami Crunch: Lentils, Lundberg Basmati Rice, Braised Chicken, Cabbage slaw (Carrots, Red Cabbage, Corn), Crispy Onions, Roasted Fajitas + Corn, Roasted Sweet Potatoes 
• BBQ Shroom Bowl: Lentils, Lundberg Basmati Rice, Supergreens Blend, Fable® BBQ Shiitake, Edamame, Japanese Furikake Shake, Roasted Sweet Potatoes, Sliced Carrots 

Lentils and Gen Z’s Food Values  

Lentils are a smart choice for individuals looking to align their food choices with their values. According to Food Insight, a third (33%) of Gen Z responded that sustainability had an impact on their decisions to buy foods and beverage.⁴  Lentils are a good fit for Gen Z’s priorities — such eating healthy, reducing meat consumption, and using environmentally sourced proteins.  

For restaurant owners, there’s a lot to love about lentils. 

For restaurants focused on healthy diets and sustainability ethics — like Just Salad — lentils have become a go-to protein. Lentils are:  

• A good option for people with dietary considerations (such as vegan or gluten-free diets)  
• An excellent base for all types of global cuisines  
• Appropriate in bowls, salads, or entrees  
• Are affordable and have a long shelf life  

With their broad menu appeal, nutritional strength, and low environmental impact, lentils are more than a trend — they’re a future-forward solution for both diners and operators alike. 

¹ Press release. Just Salad. Just Salad Introduces Market Plates, Bringing Elevated Entrées to the Fast-Casual Space. 
² Fast Casual, Just Salad offering upscale dinner options.  
³ Restaurant Dive, Dive Brief: Just Salad serves up dinner plates 
⁴ Food Insight, 2022 Food and Health Survey Spotlight: Generation Z.