Harvest Bowl (Sweetgreen Copycat)

The Harvest Bowl at Sweetgreen is one of my FAVORITE things to order and I knew I had to try recreating at home. This copycat recipe makes 4 big salads (with tips on how to store for meal prep) that are loaded with wild rice, roasted sweet potatoes, chicken, and more.

Jump to:

• Why I Love It:
• Ingredients
• Step by step instructions
• Substitutions and Variations
• Equipment
• How to Store Leftovers/Prep Ahead
• Frequently Asked Questions
• Related Recipes
• Recipe
• Reviews

Why I Love It:

• Sweetgreen Copycat Recipe - I LOVE ordering a big salad out, but it's much more affordable to make them at home.
• Loaded with Texture - My favorite salads are ones that are filled with different textures and flavors.
• Make Ahead Friendly - I include tips on how you can prep this at the beginning of the week and enjoy crispy, non-soggy, salads for days.

Ingredients

• Sweet Potato - This will be sliced thin and then roasted in the oven
• Chopped Kale - I love the texture of chopped kale in salads. If you're not a kale fan, you can swap in another green like spinach or spring mix.
• Cooked Wild Rice - You can cook it on the stove according to package directions. Or this wild rice cooking post explains how to cook it in a pressure cooker or rice cooker. To use up more of the wild rice try this Instant Pot Vegetarian Wild Rice Soup or Slow Cooker Chicken Wild Rice Soup.
• Cooked Chicken - This is a great recipe to use up leftover chicken, a rotisserie chicken from the store, or I include in the recipe notes how you can roast up some chicken in the oven to use.
• Chopped Apples - I like to use Honeycrisp or Pink Lady apples because I like how they are sweeter, but you can use any variety.
• Crumbled Goat Cheese - You can buy a log and crumble by hand or buy goat cheese crumbles in a plastic tub.
• Slivered or Sliced Almonds
• Balsamic Dressing - Balsamic Vinegar, Dijon Mustard, Maple Syrup (or Honey), Olive Oil, Salt and Pepper

Step by step instructions

This recipe for Sweetgreen Harvest Bowls requires some simple prep that results in super filling salads loaded with texture and flavor.

1. Cook Wild Rice - The first thing you should do is get the wild rice cooking according to package directions.
2. Roast Sweet Potatoes - Preheat the oven and wash and cut the sweet potato in half lengthwise then thinly slice it into half moons. Add the sweet potatoes to a baking sheet, toss with oil, and a big pinch of salt and pepper. Roast in the preheated oven until tender.
3. Prep Other Ingredients - Prep the remaining ingredients like chopping the apple, chopping or shredding the chicken, and chopping the kale.
4. Make Dressing - To make the balsamic dressing, add the dressing ingredients to a mason jar with a lid and shake to combine and emulsify.
5. Assemble Salads - Assemble the harvest bowls by adding kale to a large bowl and tossing with the different ingredients and drizzling with the dressing. Gently toss to combine and enjoy!

Substitutions and Variations

• Chicken - This is the perfect recipe to use leftover cooked chicken or a store-bought rotisserie chicken. Alternatively, you can roast up chicken breasts or thighs while you prep the other ingredients.
• Other Nuts - Instead of almonds, this salad is also great with pecans, walnuts, or pistachios.
• A Different Salad Dressing - Instead of the maple balsamic vinaigrette, it's also great with an apple cider vinaigrette like the dressing in this apple pecan salad recipe.
• Other Grains - Instead of Wild Rice, I also love this recipe with cooked farro, quinoa, or brown rice.

Equipment

• Mason Jar (optional) - Using a jar to shake up a salad dressing is my favorite technique! It's so much easier to combine and emulsify the oil and vinegar. If you don't have a jar lying around, you can also whisk the dressing.
• Sheet Pan - You'll want a large sheet pan to roast the sweet potatoes.
• Medium Pot - For cooking the wild rice.
• Large Salad Bowls - This recipe makes big salads! You'll want large bowls for serving so it's easier to toss everything together.

How to Store Leftovers/Prep Ahead

Salads can be made in advance and stored if you follow a few guidelines!

• Store Ingredients Separately - When possible, it's best to store the individual ingredients separately. The prepped ingredients can be stored in the fridge for up to 4 days (the dressing for up to 1 week). This will keep the kale at its freshest. It's best to hold off on chopping the apples until right before serving. If you do chop up the apple, you can toss the apples with lemon juice to prevent browning for a few days but this will alter the flavor slightly.
• If Prepping Salads Combined... - If you have to combine ingredients, such as to pack a lunch for work or school you'll want to keep the dressing separate and only assemble together the day before.
• Add a Paper Towel to the Kale - My favorite tip when storing lettuce of any kind is to add a paper towel to the bag or container. This helps avoid moisture and keep it fresh.
• The Dressing Needs to Warm Up - When stored in the fridge, the olive oil in the dressing will slightly solidify causing the dressing to be thicker. It's best to let the dressing sit out at room temperature for a few minutes to warm up or you can run the container under warm running water.

Frequently Asked Questions

Related Recipes

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