Description
This pretty, and colorful Autumn Harvest Bowl with Honey Dijon Dressing is warm with all of the fall ingredients, and it’s healthy! The perfect lunch, dinner, or even Thanksgiving side dish. It’ll be your new go-to salad, and it’s sure to be a hit with everyone.
Ingredients
For Roasted Sweet Potatoes:
3 small sweet potatoes, cubed (2 cups)
1 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 tsp. maple syrup
For Honey Dijon Dressing:
1 Tbsp. mayo
1 Tbsp. dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. honey
For Kale:
4 cups kale, chopped
1/4 tsp. salt
1 tsp. olive oil
For Salad:
1 cup wild rice
2 cups chicken, cubed
1 honeycrisp apple, cubed
1/4 cup dried cranberries
1/3 cup feta
Instructions
To Make Roasted Sweet Potatoes:
1. Preheat oven to 400 degrees F and line a small baking sheet with parchment paper.
2. In a bowl toss together cubed sweet potatoes, olive oil, salt, and ground cinnamon.
3. Spread the potatoes out onto the lined baking sheet and bake them for 20 minutes until fully cooked, then broil them for 2 minutes until lightly crisp.
To Make Honey Dijon Dressing:
1. While the potatoes are roasting, make the dressing. Whisk together mayo, dijon mustard, apple cider vinegar, and honey until well combined.
For Salad:
1. To a serving bowl add your kale along with salt and olive oil. Massage the salt and oil into the kale for about 2 minutes. Doing this will break up its tough texture and make it more palatable.
2. To the bowl add your wild rice, cooked sweet potatoes, chicken, chopped apple, dried cranberries, and feta. Pour on your dressing and toss that all together.
3. Serve and enjoy!
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Savory
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300