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Looking for a new yummy fall salad? This Harvest Salad has it all – great texture, flavor and color.
Over Memorial Day weekend this year my husband and I made a trip to visit our youngest daughter in New York City. I just realized I haven’t posted about all the fun places we ate and visited on that trip yet!! I did share all the yummy NY ice cream spots we ate while we were there here.
One of the places we ate while we were there, and one of my daughter’s favorite spots to eat is SweetGreen . It is one of those restaurants that you feel healthier just walking into the place. They make simple, seasonal, healthy salads and grain bowls to order, in-house from scratch, using whole produce delivered that morning. Fresh, fresh, fresh!
One of the salads that is a favorite is their Harvest Bowl. It is what my daughter gets everytime this time of year and it is the perfect fall salad. It is a combination of kale, sweet potatoes, wild rice, apples, almonds and gorgonzola. They actually use goat cheese in the restaurant but I’m not a fan so I used gorgonzola instead.
Ingredients Needed
- Baby Kale
- Wild Rice
- Sweet Potato
- Slivered Almonds
- Gorgonzola Cheese
- Apples
- Chicken Breast
- Balsamic Vinaigrette, I used my favorite balsamic vinaigrette recipe.
How To Make Harvest Salad
- Cut sweet potato into cubes.
- Toss with olive oil, salt and pepper.
- Roast at 425 degrees F for 30 to 35 minutes, turning often.
- Allow to cool.
- Cook chicken using your preferred cooking method and shredded.
- Bring water to a boil.
- Add wild rice and salt.
- Add lid and cook until tender, approximately 45-60 minutes.
- Once cooked items have cooled, combine in a bowl with sliced apples, toasted slivered almonds, crumbled garganzola cheese and toss.
- Dress with balsamic vinaigrette and toss to coat.
Tips from leigh Anne
- Because there is a little prep work with the sweet potatotes, wild rice and chicken I recommend making up a big batch of each of them at the beginning of the week and then you can enjoy this salad all week long!
Check out more of my favorite salad recipes:
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Harvest Salad
Ingredients
- 16 oz baby kale
- 2 cups wild rice cooked (cook according to directions on package)
- 1 large sweet potato peeled, cubed and roasted
- 1/2 cup slivered almonds toasted
- 1/2 cup gorgonzola cheese
- 2 apples diced
- 1 chicken breast cooked and shredded
- 1/2 c Balsamic Vinaigrette
Instructions
- Combine all ingredients except dressing in a bowl.
- Add dressing and stir to coat.
Sweet Potatoes
- To roast sweet potatoes, lightly coat cubed potatoes in olive oil and sprinkle with salt and pepper. Roast in a 400 degree F oven until soft. Turn several times.
Nutrition Facts:
Vi says
Did you also use arugula in the salad?
Leigh Anne says
Vi, Nope, it’s kale.