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.
Course: Dinner, Salad
Keyword: sweetgreen salad
For the salad:
8cupskaledeveined, washed and chopped
2cupschickencooked and cubed
1cupsweet potatoesroasted in cubes
For the dressing:
½cupplain Greek yogurt (I use 0% fat)
juice from half a lemon
⅛tsp.freshly ground black pepper
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!
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.