Description

A cozy, fall-inspired salad reminiscent of the popular Sweetgreen Harvest Bowl. This recipe features roasted sweet potatoes, thinly sliced Honeycrisp apples, creamy goat cheese, warm wild rice, shredded chicken, and crunchy sliced almonds, all tossed in a flavorful balsamic vinaigrette. Ideal for a wholesome lunch or dinner, this bowl blends sweet, savory, and tangy flavors with nutrient-rich ingredients for a delicious and balanced meal.

Ingredients

Salad:

4 cups shredded kale (Tuscan or curly)
1 cup cooked wild rice (warm or room temperature)
2 cups roasted sweet potatoes, cubed
1 large apple, thinly sliced (Honeycrisp preferred)
1 ½ cups cooked shredded chicken (rotisserie works well)
¼ cup goat cheese, crumbled
¼ cup sliced almonds (or pecans)

Balsamic Dressing:

3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt & black pepper to taste

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Instructions

Roast Sweet Potatoes: Preheat oven to 400°F (205°C). Spread cubed sweet potatoes on a baking sheet and roast for 20–25 minutes until tender when pierced with a fork. Remove and let cool slightly.
Prep Kale: Place shredded kale in a large bowl, drizzle with a small amount of olive oil and sprinkle a pinch of salt. Massage the kale gently with your hands for a few minutes until leaves soften and darken in color.
Assemble Salad Layers: To the bowl with kale, add warm or room temp cooked wild rice, roasted sweet potatoes, shredded chicken, and thinly sliced apple in layers.
Add Toppings: Sprinkle crumbled goat cheese and sliced almonds evenly over the top of the salad.
Make Dressing: In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper until emulsified.
Dress and Serve: Pour the balsamic dressing over the assembled salad just before serving. Toss gently to combine all ingredients evenly, then enjoy immediately.

Notes

Make it vegetarian by substituting the chicken for roasted chickpeas.
For meal prep, keep components separate and combine fresh each day to maintain texture and flavor.
Add avocado slices for extra creaminess and healthy fats.
Use a gluten-free rice blend if you need to keep the dish gluten-free.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Salad, Dinner, Meal Prep
Method: Roasting, No-Cook
Cuisine: American