Print

Delicious Harvest Salad

A homemade twist on everyone's favorite sweetgreen harvest bowl salad, this one is salad done totally right.

Ingredients

Instructions

For the Sweet Potatoes:

Dice one or two whole sweet potatoes. Spread evenly on a baking sheet (I like to cover my baking sheet in a piece of parchment paper or tin foil for minimal clean-up), toss in one to two tablespoons of olive oil and a pinch of salt. Bake at 350 degrees for about 45 minutes to one hour. Allow to cool.

NOTE: You can easily store your roasted sweet potatoes in a tupperware for a few days after roasting to keep adding to your salad.

For the Balsamic Vinaigrette: 

In a mason jar, combine:

1-2 tablespoons honey1 tablespoon dijon mustard1/2 teaspoon fine sea salt1/2 teaspoon freshly crushed black pepper, finely ground1 garlic clove or shallot, minced1/4 cup balsamic vinegar3/4 cup extra virgin olive oil Screw the lid on tight and shake vigorously. Store in the refrigerator. Also, shake well before serving. Enjoy!

You can also use your favorite store-bought balsamic vinaigrette or balsamic vinaigrette mix.

For the Salad:

Prepare your wild rice according to the instructions on the package. Allow to cool.

Toast an even layer of almond slivers on a parchment-lined baking sheet in a toaster oven or the oven at 300 degrees for about 10 minutes. Allow to cool.

You can use either chopped grilled chicken or shredded chicken. (We sometimes shred a roasted chicken from the grocery store and sometimes just make an extra grilled chicken breast or two from dinner the night before and store the cooked chicken in the refrigerator for the next day's salad.)

Dice all of your remaining ingredients up well and toss everything together, generously coating in dressing.

Cuisine salad

Recipe by Glitter, Inc. at https://glitterinc.com/favorite-harvest-salad/