When you're craving sweetgreen's Harvest Bowl and can't get to one, here's your opportunity to make the salad at home. Chocked full of kale, warm wild rice, sweet potatoes, apples, goat cheese, and almonds, this salad is tossed in a creamy and tangy balsamic dressing.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Dinner, Salad
Cuisine: American
Keyword: sweetgreen salad
Servings: 4people
Ingredients
For the salad:
8cupskaledeveined, washed and chopped
2cupswild ricecooked
2cupschickencooked and cubed
1cupsweet potatoesroasted in cubes
1cupappleschopped
¼cupgoat cheesecrumbled
¼cupalmondschopped
For the dressing:
½cupplain Greek yogurt (I use 0% fat)
¼cupbalsamic vinegar
1teaspoonDijon mustard
1teaspoonhoney
juice from half a lemon
¼tsp.salt
⅛tsp.freshly ground black pepper
2Tablespoonsolive oil
Instructions
In a small bowl, combine all of the dressing ingredients except the olive oil. Using a whisk, slowly add the olive oil while whisking vigorously.
Combine all salad ingredients in a large bowl. Pour dressing over the salad, toss, and enjoy!
Notes
This salad is delicious to eat for the entire week. Double or triple the recipe to make for others. Add almonds and dressing later if storing to keep them crunchy.