Harvest Bowl

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This gorgeous Harvest Bowl has all of the delicious fall flavors packed into one easy salad. It’s filled with creamy sweet potatoes, kale, Brussels sprouts, wild rice, grilled chicken, sweet apple, cheese, crunchy candied pecans, and pepitas with the best balsamic vinaigrette dressing. You'll be craving it all season long!

Prep Time15

Total Time15

Course: Main Course, Salad

Cuisine: American

Keyword: harvest bowl recipe, harvest salad, sweet potato salad

Servings: people

Author: Alyssa Rivers

Ingredients

1 medium sweet potato chopped
3 cups kale chopped
1 ½ cups Brussel sprouts thinly sliced
1 ½ cups cooked wild rice
1 cup grilled chicken
1 medium apple
3 ounces goat or feta cheese
¼ cup candied pecans
¼ cup pepitas

Dressing

¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon granulated sugar
1 dash salt

Instructions

Prepare 1 medium sweet potato by peeling and dicing it, then tossing it lightly with olive oil, salt, and pepper. Roast at 375 degrees Fahrenheit for 20-25 minutes or until the potatoes are cooked through and golden brown. Let cool.
Assemble the bowl by adding 3 cups kale and 1 ½ cups Brussel sprouts first, then layering 1 ½ cups cooked wild rice, 1 cup grilled chicken, 1 medium apple, 3 ounces goat or feta cheese, ¼ cup candied pecans, and ¼ cup pepitas into a large bowl.

Dressing

Add ¼ cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 1 tablespoon granulated sugar and 1 dash salt to a small container or bowl with a lid. Add the lid and shake until combined. Pour over the assembled bowl, using as much as desired.

Nutrition

QR code

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