Warm Harvest Salad Bowl

For those who have had the pleasure of living near a Sweetgreen, you are most likely familiar with the Harvest Salad. A staple on the ever-changing seasonal menu, the Harvest Salad warm bowl is delicious comfort food. We had one below our Boston apartment, and let’s just say we were frequent visitors. Oh how I miss it! Since there are no Sweetgreens in Florida (please bring one here!), I had to take this craving into my own hands. I made a couple changes based upon ingredients I had on hand, such as the addition of dried cranberries (I even tossed in some leftover avocado and another time kalamata olives). Feel free to make your own adjustments – the salad is very versatile. I actually used shredded parmesan cheese the last time I made it and while the creaminess of the goat cheese is amazing in this dish, the parmesan was also very good with this combination. The portions will result in two very healthy-sized entree salad bowls, or four smaller portions. Again, the salad is forgiving so adjust to your likings. Have fun creating your own harvest bowl!

Ingredients

  • 1 bag Shredded Kale
  • 1 cup Warm Wild Rice
  • 1/2 cup Dried Cranberries
  • 1/2 cup Sliced Almonds
  • 1 Roasted Sweet Potato, chopped
  • 1 Red Apple, diced
  • 2 Roasted Chicken Breast, sliced
  • Goat Cheese, to taste
  • Balsamic Vinaigrette, favorite store-bought or homemade
  • Salt & Pepper, to taste

In advance, preheat the oven to 350 degrees.  *Note, a pre-cooked rotisserie chicken can also be used if you do not want to cook your own chicken. Place the chicken breasts in a glass pyrex pan, and fill the pan with about a 1/2 inch high of water – You want the liquid to cover up to half of the chicken. Season with some salt & pepper. You can also season with a flavored olive oil or salad dressing, such as Paul Newman Olive Oil & Vinegar. Bake uncovered for about 45 minutes, depending on the size of the chicken. When done, the chicken should no longer be pink and the juices clear when you cut into it. Set-aside and slice just before mixing with the salad.

Cook the rice as per the products instruction. Set aside and keep warm.

Cut up the sweet potato into bite-size pieces and then sauté in olive oil over medium heat. Let them brown a bit, but not burn. Cook until they become tender. Set aside.

Mix all the ingredients together. Your very own happiness in a bowl. Enjoy while warm.

Sweetgreen’s Harvest Salad

Two of the photographs are compliments of Sweetgreen.


DID YOU MAKE IT & LOVE IT?

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