Autumn Harvest Bowl
This Autumn Harvest Bowl combines some of fall's best produce for a big, beautiful salad! Tossed with balsamic vinaigrette this bowl is sure to become a fall staple in your meal rotation.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Salads
Cuisine: American
Keyword: fall salads, kale salads
Servings: 2 bowls
For the salad:
- 1 cup chopped sweet potato
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- ¼ teaspoon ground pepper
- dash of salt
- 3 cups kale
- 1 cup chopped brussels sprouts
- 6 ounces cooked chicken chopped into bit-sized pieces
- ½ cup chopped Honeycrisp apple
- ¼ cup cooked quinoa
- ¼ cup goat cheese crumbles
- 2 tablespoons sliced almonds toasted
For the dressing:
- 1 ½ tablespoons balsamic vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- ¼ teaspoon minced garlic
- ⅛ teaspoon ground black pepper to taste
- pinch sea salt
- ¼ cup olive oil
Roast the potatoes. Preheat the oven to 375°F. Add the sweet potatoes, olive oil, rosemary and pepper to a mixing bowl.Toss to coat. Spread the potatoes on a rimmed baking sheet. Roast for 25 minutes.
Make the dressing. Add the balsamic vinegar, dijon mustard, honey, garlic, pepper and salt to a small bowl or mason jar. Mix well. Add the olive oil and mix until blended.
Chop the veggies. While the potatoes are cooking, chop the kale and the brussels sprouts and slice or chop the apples.
Assemble the salads. To prepare the salads, divide the kale and brussels evenly between two large salad bowls. Top with chicken, potatoes, apples, and quinoa. Add the goat cheese, almonds, and dressing. Toss well and serve.
- If you made the quinoa earlier in the week, warm it in the microwave for about 30 seconds before adding it to the bowl.
- If you want to roast chicken breasts at the same time as the sweet potatoes you can add them to one side of the baking sheet. I recommend lining that side of the baking sheet with parchment paper to contain any juices.
- If you are saving a portion of the bowl for later I suggest combining the kale, brussels, apples, chicken and goat cheese. Before serving warm the potatoes and quinoa and add to the bowl then top with almonds and dressing.