Description
This Sweetgreen Harvest Bowl Recipe is an easy copycat version of one of Sweetgreen’s tastiest fall salad recipes. It’s made with chicken, goat cheese, sweet potato, kale, apple and almonds. Then topped with Sweetgreen’s balsamic vinaigrette.
Ingredients
Scale
- Sweetgreen Balsamic Vinaigrette:
- 1/3 cup sunflower oil
- 1/4 cup balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper to taste
- Harvest Bowl:
- 1 cup wild rice, cooked
- 1 cup kale or mixed greens
- 1/2 cup roasted chicken, chopped
- 1/3 cup roasted sweet potatoes, cubed
- 1/4 cup apple chunks
- 1/4 cup goat cheese, crumbled
- 2 tbsp roasted almonds, chopped
- 1 to 2 oz Sweetgreen balsamic vinaigrette
Instructions
- Make the balsamic vinaigrette. Add the sunflower oil, balsamic vinegar, dijon mustard, honey and salt and pepper to an airtight container. Shake vigorously for 15 seconds until the dressing is well emulsified.
- Make the Harvest Bowl. Add the wild rice, kale, roasted chicken, roasted sweet potatoes, apple chunks, goat cheese and almonds to a large salad bowl. Drizzle with 1 to 2 oz of balsamic vinaigrette. Toss the salad and serve immediately.
Notes
- Storing the dressing: This recipe makes a bit more than 1/2 cup of Sweetgreen’s balsamic dressing. This is generally enough for 2 to 3 servings. Store leftover dressing in an airtight container in the fridge for up to a week. Shake vigorously before using.
- Wild Rice Preparation: Cook your wild rice according to the package, or follow this Sweetgreen Wild Rice Recipe.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad Recipes
- Method: Mixed
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 838
- Sugar: 14g
- Sodium: 510mg
- Fat: 47g
- Saturated Fat: 14.3
- Unsaturated Fat: 29.8g
- Trans Fat: 0g
- Carbohydrates: 66.1g
- Fiber: 10g
- Protein: 42.4g
- Cholesterol: 30mg