Harvest Salad
A delicious fall salad loaded with fall flavors! Kale, wild rice, sweet potatoes, apples and gorgonzola, tossed in a Balsamic vinaigrette.
Servings 4 servings
Calories 737kcal
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.
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.
Nutrition
Calories: 737kcal | Carbohydrates: 99g | Protein: 36g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 609mg | Potassium: 1527mg | Fiber: 10g | Sugar: 15g | Vitamin A: 19533IU | Vitamin C: 142mg | Calcium: 325mg | Iron: 4mg