Harvest Salad Bowl
You know it, you love it, and now you can make it at home without the heavy price tag.
Ingredients:
- 1 cup of Sweet Crunch Pak apple slices
- 1 sweet potato, chopped
- 3-4 cups kale, chopped
- 1.5-2 cups cooked wild rice
- 1 cup cooked chicken (may use shredded rotisserie chicken)
- 4 oz goat cheese
- 1/2 cup pecans
- 1/2 cup of balsamic vinegar
- 3 tbsp mustard
- 1 tbsp honey
- 1/2 cup of olive oil
- salt and pepper
Directions:
Preheat the oven to 400 degrees.- Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.
- Add the sweet potatoes to a baking sheet. Spray with a little oil and season with salt and pepper. Roast for 35-40 minutes.
- Cook your wild rice according to the package instructions.
- Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces.
- Cut your cooked chicken and Crunch Pak apple slices, and pull the goat cheese and pecans.
- In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, salt and pepper. Whisk to combine.
- When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and chicken, diced apples, goat cheese, and almonds as you prefer.
- Pour the dressing over the portion you are going to eat and stir it to combine.