Sweet Southern Harvest Bowl

Roasted Sweet Potato & Kale Salad with Apple Cider Vinaigrette

This Sweet Southern Harvest bowl is full of nutritious ingredients with heart-healthy fats and fiber. You can add roasted chicken for more protein and easily modify it to your preference.
Harvest Bowl Base 

(Rachel Brown/Contributed)

Instructions & Ingredients

  • 6 cups massaged chopped kale without stems (sprinkle leaves with salt and massage leaves for 1 minute-do not skip this step. This makes the leaves more manageable to eat and less woody texture)
  • 2 medium 1-inch diced and roasted sweet potatoes (keep skin on) (roast 375 for 60 minutes) toss and turn halfway for crispy edges
  • 1/2 cup cooked quinoa or wild rice
  • 1/2 cup toasted pecans and 1/2 cup pumpkin seeds (toast medium in dry pan for 4 mins, stirring constantly to prevent burning)
  • 1/2 cup pomegranate seeds/arils
  • 1 diced apple
  • 1 cup goat cheese crumbles (or feta cheese crumbles)
  • 3 celery stalks diced (for optional additional crunch)
Harvest Bowl Vinaigrette
Instructions
Add ingredients into small bowl and whisk until incorporated
Ingredients
  • 1/4 cup apple cider vinegar
  • 2-3 fresh grated garlic cloves (use microplane into bowl)
  • 1 TBS EVOO olive oil
  • 1 TBS dijon mustard
  • 2 TBS maple syrup
  • salt and pepper to taste
Add all ingredients on top of kale. Toss to incorporate and then add vinaigrette and toss just before serving.
Make it Alabama local using Henry’s Family Farm Kale, Scotts Orchard apples, Newberry Pecans or Priesters Pecans, Humbled Hearts Goat Cheese, Short Creek Homestead sweet potatoes, and Grey and Bash local pasture-raised chicken.
For more Southern seasonal recipes, follow Rachel at @rocketcitydietitian.