Sweetgreen's most popular salad, the Harvest Bowl, gets a DIY makeover in this vegetarian harvest salad. Lower in calories and without a $10 price tag, you'll be sad you didn't start making these at home sooner!
It's no secret that I am literally obsessed with Sweetgreen and would eat there every day if I had the financial means to do so. It's incredibly close to my office, somewhat reasonably priced, healthy, and just boujee enough for my liking. Alas, if I were to spend $10 on lunch every day, I would have to make some cuts such as not going to happy hour and frankly those are not sacrifices I'm ready to make.
However, I still want the salads! So I decided - why not make them myself, and bring them to work throughout the week? Genius! So, in my first installment of this journey, I'm recreating their most popular salad - the Harvest Bowl. Sans the chicken (vegetarian lyfe) and the wild rice (I'd rather have bread, tbh).
The best part about this is that the ingredients total about $10 total, and you can stretch this salad to 3 or 4 servings to enjoy throughout the week, depending how hungry you are! What more could you ask for?
DIY Harvest Bowl
To make this salad, you will need:
- 1 bag shredded kale (I used a mixture that comes with shredded kale, cabbage and brussels sprouts, and with some pumpkin seeds and dried cranberries I added as bonus ingredients)
- 1 sweet potato, cooked and diced
- 1 apple, sliced thinly
- 2 oz goat cheese, crumbled
- 1/4 cup almonds
- Homemade balsamic vinaigrette (just a simple mixture of balsamic vinegar and olive oil, plus some Italian seasoning)
Begin by cooking your sweet potato. If you have time you can do this in the oven for 45 minutes at 400F, or if you're lazy like me, you can simply stab with a fork few times, wrap in a damp paper towel, and microwave for 8 minutes. Tomato, to-mah-to.
While your sweet potato is cooking, slice your apple thinly. I used a red delicious apple, but you can use whatever kind you prefer/is in season/isn't a million dollars (looking at you, honeycrisp, you expensive yet delicious little devil).
Empty your lettuce mixture into a large bowl. Add the apple slices, almonds, diced sweet potato (skin on for more nutrients!), crumbled goat cheese, and any other accoutrements that suit your fancy (tofu could be good; I went with aforementioned pumpkin seeds and dried cranberries).
Add your balsamic, give it a good stir, then serve! / portion out into tupperware containers to bring to the office with you throughout the week!
Sweetgreen be damned. The Scones & Patron lunch kitchen is now open for business.