Inspired by the classic salad from Sweetgreen, the STP Harvest Bowl is a hearty and tasty salad that everyone will love! The sweetness of the roasted sweet potatoes, the tangy goat cheese and the balsamic dressing work perfectly with the protein from the chicken, and the crunchy apples and nuts. The best part with salads like these is that you can customize the ingredients to suit your taste or dietary restrictions. Yes, this does take a bit of planning ahead. Cook up the sweet potatoes, the rice and the chicken ahead of time and you have a 5 minute meal on a busy weeknight. Why order takeout when you can eat in?! Bonus: It is low sodium and gluten free too! Trust me – this one is a winner.
Ingredients
- Salad greens (I used baby spinach and kale)
- Diced and roasted sweet potatoes
- Cooked wild rice
- Cooked, diced chicken breast (or tofu/paneer for vegetarians)
- Goat cheese (1 oz per person)
- Unsalted roasted almonds (chopped)
- Diced apples (I skipped this due to oral sensitivity issues)
Dressing:
- 1/4 cup good balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp stone ground mustard
- Generous grind of black pepper
Method
- Assemble the salad ingredients in a bowl.
- Shake the dressing ingredients in a small jar.
- Drizzle the dressing over the top.
- Finish with a pinch of salt directly in each bowl.
Put your feet up and dig in. The STP Harvest Bowl salad is a true feast for the tastebuds! Even the pickiest eaters will find something in the bowl that they like. And well, if there is something that offends, just take it out! It will still taste absolutely fabulous. You all know that I love salads. Read my previous post on Salad for Lunch? I break down the basic building blocks of a salad. Once you have the elements down, you can mix it up to create unique salads every time!