Sweetgreen Harvest Bowl DOUP

A bowl of kale salad with apple slices, roasted sweet potato wedges, walnuts, feta cheese, and sunflower seeds. The ingredients are tossed together, showcasing a mix of greens and vibrant colors.

5 from 1 vote

The most satisfying and delicious salad!! A shredded kale base, roasted sweet potatoes & chicken, warm wild rice, crisp apple, crunchy almonds, tangy goat cheese and a creamy balsamic dressing to bring it together.

Total Time30

Course: dinner, lunch, Salad

Cuisine: American

Keyword: chicken, harvest, salad, sweet potato, sweetgreen

Servings:

Cost: $30

Ingredients

Salad Ingredients

1 bunch kale stems removed, thinly sliced
1 sweet potato halved, thinly sliced
1/2 cup farro uncooked
1 lb chicken breast about 2 large breasts
1/2 cup roasted almonds chopped (or bought sliced)
1/2 log (2 oz) goat cheese crumbled
salt and pepper
olive oil

Dressing

1 tbsp dijon mustard
3 tbsp balsamic vinegar I use Wellsley farms brand which is sweet, so add 1/2 tbsp honey if yours is more acidic
1/4 cup light olive oil or avocado oil
1 clove garlic grated
salt and pepper to taste

Instructions

Preheat oven to 400 degree. Bring a medium pot of water to the stove over high heat.
Halve and thinly slice the sweet potatoes. Toss them in a bowl with a good drizzle of olive oil, salt and pepper. Lay it out in an even layer on a baking sheet and pop into the over for about 15/20 minutes, or until golden brown.
Rinse your grain well then add to the pot of boiling water with a pinch of salt. Set timer according to package directions. Drain when ready and allow to cool for 5 minutes.
Season chicken breasts with salt and pepper on both sides. Heat oil in an oven proof skillet, once hot sear the chicken on both sides until golden brown - about 3-5 min per side. Then pop it into the oven for around 5 minutes or until a thermometer reads 160 degrees or the chicken feels slightly firm to the touch. Allow to rest 5 minutes.
Remove the stems from the kale, roll the leaves tightly and thinly slice. Toss in a salad spinner, rinse well then transfer to a bowl. Drizzle with olive oil and gently massage with your hands. Then dice up the apple, chop almonds (if purchased whole), and cube the rested chicken.
Whisk together all of the salad dressing ingredients. Adjust salt and pepper to taste.
To assemble the salad, add all of the shredded kale then add each component in its own area of the bowl: farro, sweet potatoes, apples, chicken, almonds and crumbled goat cheese. Right before serving, drizzle over the dressing and give it a good toss.

Nutrition