HARVEST BOWL

My all-time favorite sweetgreen salad. This salad has everything you could want for the fall or any other season.

Time: 20 min | Difficulty: 1/5 | Servings: 4

1. Start

Preheat your oven to 415° and cook your rice according to the instructions and set aside to cool.

2. Sweet Potatoes

Peel and chop your sweet potatoes into ½ inch pieces. Add to a lined baking sheet, drizzle with olive oil, sprinkle a little salt, and cook for 15 minutes, or until tender and you can easily pierce with a fork. Remove from the oven and let cool. 

3. Kale

Wash and chop your kale and place in a large bowl. 

4. Almonds, Apple, and Chicken

Roughly chop your almonds into smaller pieces and cut your apple and chicken breast into small cubes.

5. Combine

Add your chicken, rice, sweet potato, and apple to your salad bowl. I like to plate each ingredient in a separate section. Then add your goat cheese and almonds to your salad and sprinkle with a bit of flakey sea salt. 

6. Mix Dressing

Mix all of your salad dressing ingredients together until well combined.

7. Finish

Dress your salad, toss, serve, and enjoy!