Sweetgreen's Harvest Bowl Recipe

sweetgreen harvest bowl in a white scalloped bowl with sweet potatoes, apples, chicken, wild rice, almonds, and goat cheese over a bed of kale.

4.73 from 107 votes

Sweetgreen's Harvest Bowl Recipe

This Sweetgreen Harvest Bowl recipe is a hearty and healthy copycat packed with kale, wild rice, roasted sweet potatoes, apples, goat cheese, and a creamy balsamic dressing.

Prep Time15

Total Time15

Course: Dinner, Salad

Cuisine: American

Keyword: dinner salad, sweetgreen salad

Servings: people

Calories: 649kcal

Author: Kathryn

Ingredients

For the salad:

8 cups kale deveined, washed and chopped
2 cups wild rice cooked
2 cups chicken breast cooked and cubed
1 teaspoon umami seasoning
1 Tablespoon olive oil
1 cup sweet potatoes roasted in cubes
1 cup apples chopped
¼ cup goat cheese crumbled
¼ cup almonds chopped

For the dressing:

½ cup plain Greek yogurt (I use 0% fat)
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
juice from half a lemon
¼ tsp. salt
¼ tsp. freshly ground black pepper
2 Tablespoons olive oil

Instructions

For the salad

First, get your wild rice cooking according to package directions. I like to use chicken stock instead of water to give the wild rice more flavor.
Preheat oven to 375°F. Line a two large baking sheets with parchment paper. Add your chicken breasts on one baking sheet and your sweet potatoes on the other. Toss the sweet potatoes with olive oil and generously salt and pepper both the chicken and sweet potatoes. Sprinkle umami seasoning on the chicken breasts (optional). Roast both sheets for 30 minutes or until the chicken reaches an internal temperature of 165°F.
Meanwhile, chop the kale, apples, and almonds. Set aside.

For the dressing:

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 leftovers to keep the nuts crunchy and lettuce not soggy.

Nutrition