I used to live a 5 minute walk from sweetgreen and these harvest bowls were one of my favorite lunches. Now that I live further away, I have to get creative if I want to keep my favorite lunch in rotation. Thankfully, I’ve found that when I make these at home, I love them even more than the real deal!

Harvest bowls give everything you want for a fall salad: they’re warm, have cozy flavors, and actually keep you satisfied. And if you’re in a rush, you can even use a few substitutes to make this recipe go even faster. Instead of roasting your own chicken breasts, you can use rotisserie chicken. Forgo the sweet potato and delicata squash all together, but be sure to double up on apple so you still get enough carbs to fill you up! And of course, you can always buy store bought dressing!

But I will say, if the only thing keeping you from making your own dressing at home is that it sounds too difficult, I’m ready to prove you wrong. Here I show you how quick and easy it can be to whip up your own dressing. In fact, I don’t even tend to measure when I’m making mine! The secret is using a handheld frother (like this one) to get the creamiest dressing! Once you see how easy it is, you’ll never go back to store bought dressing.

Harvest Bowls

Inspired by sweetgreens harvest bowls, this hearty salad is a fall staple. Warm sweet potatoes and squash combined with fall flavors of goat cheese and balsamic will make this your new go to.

Print Recipe Pin Recipe

Course Main Course, Salad

Servings 4 people

Ingredients

  

1x2x3x

For the Salad:

• 1 bunch Kale, washed
• 2 Sweet Potatoes, diced
• 2 medium Delicata squash (optional), sliced
• 1 pound Chicken breasts (2 breasts), seasoned and roasted
• 1 Apple
• 1/2 C Almonds, roughy chopped
• 1-2 medium Shallots, thinly sliced
• 4 oz Goat cheese
• 1 tbs olive oil, for roasting
• 2 tsp garlic
• 1 tsp Dried rosemary or rosemary powder (optional)
• Salt and Pepper, to taste

For the Dressing

• 1/4 C Balsamic vinegar
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 tsp Dijon mustard
• 1 tsp Honey
• 1/2 C Olive Oil

Instructions

 

Roast the Veggies

• Preheat your oven to 425 degrees F. Add chopped sweet potato and delicata squash to a sheet pan drizzle with olive oil. Season with garlic powder, dried rosemary, salt and pepper.
• Bake for 30-35 minutes, flipping about half way through. Potatoes and squash should be tender when pierced with a fork.

Make the Dressing

• While that is baking, prepare your salad dressing by pouring the vinegar into a mason jar and adding honey, dijon, salt, and pepper. Using a handheld frother, mix the ingredients until combined. While continuing to forth, slowly add olive oil.
• Alternatively, you can add all dressing ingredients to a jar and shake until combined, but I find the above method makes a much creamier dressing!

Prep the Ingredients + Assemble the Salad

• Start by massaging some of the dressing into the Kale, reserving 1/4 to 1/2 to drizzle on top of the salad.
• Dice the apple and chicken breast, chop your almonds, and slice the shallots.
• When the squash and potatoes are done roasting, remove from the oven and cool until cool enough to handle, but still warm.
• Starting with a bed of massaged kale, add the remaining ingredients on top of your salad. Best served warm.

Tried this recipe?Let us know how it was!