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A delicious fall harvest salad recipe with great texture, color and amazing taste. This Harvest Salad has it all – kale, sweet potatoes, wild rice, apples, almonds and gorgonzola.
Why You’ll Love This Recipe
One of the places I love to eat while visiting New York City is SweetGreen . It is one of those restaurants that you feel healthier just walking into the place.
Perfect Fall Salad. One of the salads that is a favorite is their Harvest Bowl, it is the perfect fall salad. It is a combination of kale, sweet potatoes, wild rice, apples, almonds and gorgonzola. Today I am sharing my version of that salad.
Perfect anytime. It’s the perfect side dish for any meal in the fall, winter or anytime of year!
Ingredients Needed for Harvest Salad
- Baby Kale
- Wild Rice
- Roasted Sweet Potatoes
- Slivered Almonds, toasted.
- Gorgonzola Cheese, the restaurant uses goat cheese but I prefer Gorgonzola.
- Apples. Use your favorite apple, I like a Honeycrisp
- Chicken Breast cooked and diced
- Balsamic Vinaigrette, I used my favorite balsamic vinaigrette recipe.
How To Make Harvest Salad
- Cook chicken using your preferred cooking method and shredded.
- Peel and cut sweet potato into bite size cubes and place on a baking sheet, lightly coat with olive oil, salt and pepper and roast according to these directions.
- Roast at 425 degrees F for 30 to 35 minutes, turning often.
- Bring 2 cups of water to a boil in a pan on the stovetop.
- Add in 1 cup of wild rice and salt.
- Add lid, reduce heat and cook until rice is tender, approximately 45-60 minutes.
- Place kale in a bowl.
- Once cooked items (rice, chicken and sweet potatoes) have cooled add to kale mixture.
- Add in sliced or diced apples, slivered almonds, crumbled gorgonzola cheese and toss.
- Dress harvest salad 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 harvest salad all week long!
- Keep the individual ingredients in an airtight container in the refrigerator and combine right before ready to enjoy the harvest salad.
Variations of Harvest Salad:
- Instead of roasted sweet potatoes, use roasted butternut squash.
- Instead of almonds used candied pecans or walnuts or use your favorite nuts.
- Add in some pumpkins seeds for extra crunch.
- Using pomegranates seeds at the holidays makes it extra festive and some pretty color.
- Use goat cheese or feta cheese if you prefer.
- Use baby spinach or arugula instead of kale or a combination of the two.
- Instead of chicken you could use crispy bacon.
- Instead of wild rice use cooked quinoa.
Frequently Asked Questions
How long will harvest salad last?
Like most salads, it best served right after tossing. You can store the individual ingredients such as the wild rice, roasted sweet potatoes, dressing, cooked chicken in airtight containers in the fridge for up to 3 -4 days. Assemble the salad when you are ready to enjoy it.
Can I slice my apples ahead of time?
To stop the apples from turning brown if sliced ahead of time, place them in a bowl of water with a teaspoon of salt. Let sit for 5 minutes and then rinse. Store in an airtight container.
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.
Tips & Notes:
- Instead of roasted sweet potatoes, use roasted butternut squash.
- Instead of almonds used candied pecans or walnuts or use your favorite nuts.
- Add in some pumpkins seeds for extra crunch.
- Using pomegranates seeds at the holidays makes it extra festive and some pretty color.
- Use goat cheese or feta cheese if you prefer.
- Use baby spinach or arugula instead of kale or a combination of the two.
- Instead of chicken you could use crispy bacon.
- Instead of wild rice use cooked quinoa.
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Nutrition Facts:
Vi says
Did you also use arugula in the salad?
Leigh Anne says
Vi, Nope, it’s kale.