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.
Ingredients
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!