At Field & Social, salads aren’t a forgotten side dish; they’re the main event. Because when done well, salads can be delicious—even exciting. They can fill you up. They can be the kind of meal you crave. Check out our seasonal menu here.
Salads you'll tell your friends about
“I’ll just have a salad” often means dull. It often means bland. It often means you’ll be hungry again in an hour. We’re on a mission to change all of that.
We take salads seriously, which means we consider every detail: from the greens we cut fresh daily; to the dietitian we consult for our recipes; to the dressings we make from scratch; to the local herbs and meats we source; to the thoughtful and contemporary design we put into our retail spaces. With an internationally-trained and experienced chef at the helm, we focus on quality ingredients, bold flavours, and creative combinations. Because eating well should never sacrifice taste.
FUEL YOURSELF WITH SANDWICHES
We took the same made-from-scratch, intentionally sources ingredients as our salads and created three crave-worthy sandwiches. And they're seriously delicious — on their own or paired with one of our scrumptious salads. Just when you thought lunch couldn't get any better.
Our Story
Our cofounders Barbora, Ali, and Moe have always seen salad’s potential, and came together in 2016 to launch Field & Social. Since then, we’ve expanded to multiple locations across the city, never straying from our goal to provide you with salads that you’ll want to tell your friends about.
Partnerships
We are passionate about supporting local and working with companies based in our home of Vancouver. Some of our long-standing partners include Flourist, Two Rivers, Cooler Co Kombucha, Tempea and Skipper Otto .
$1 From each sale of the Thai Peanut is donated to the Breakfast Club of Canada, which helps children reach their full potential through their school nutrition programs.
Collaborations
We love teaming up with like-minded brands and individuals for local events and creative projects. Over the years, we have hosted everything from summer picnics with The Aviary and Sunday suppers with Studio Block, pop-up brunches with chef Juno Kim to flower-making workshops with Celsia Floral—and many more.