Harvest Bowl Salad

Harvest Bowl Salad

Course Salad
Servings 4 servings
Author Leigh Anne Wilkes


  • 1 bag of baby kale
  • 1 - 2 cups of wild rice cooked (cook according to directions on package)
  • 1 large sweet potato peeled, cubed and roasted
  • 1/2 cup toasted slivered almonds
  • 1/2 cup gorgonzola cheese
  • 1 -2 apples diced
  • 1 chicken breast cooked and shredded
  • Balsamic Vinaigrette


  • 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.