This gorgeous Harvest Bowl has all the most succulent flavors of fall packed in one easy salad. It’s filled with linty sweet potatoes, kale, Brussels sprouts, wild rice, grilled chicken, sweet apple, cheese, crunchy sweet pecans, and pepitas with the weightier balsamic vinaigrette dressing. You’ll be starving it all season long!
Sweet potatoes this time of year are just the best and I can’t get enough, expressly in this cozy Sweet Potato Chili and classic Sweet Potato Casserole. Also, crispy Sweet Potato Fries never go out of style!
Harvest Trencher Recipe
Get ready to fall in love with the textures and flavors in this Harvest Bowl. From the tender sweet potatoes and juicy apples to the crunch from the pecans and pumpkin seeds, every zest is largest than the last. The combination of sweet and savory really makes this harvest trencher recipe something special! The perfect finishing touch is a drizzle of incredibly tasty homemade balsamic vinaigrette. You are going to want to make this then and again!
Not only is this dish super delicious, but the ingredients are nutrient-rich and come together for a satisfying and well-balanced meal. The yellow adds plenty of protein while the fruits and veggies fill this trencher with vitamins, minerals, antioxidants and fiber. I love to fill my salads with meats, grains, vegetables, cheese, and all the toppings to make it a well-constructed meal and oh so satisfying.
Harvest Trencher Ingredients
This Harvest Trencher recipe is a mix of tasty ingredients like juicy chicken, fresh greens, and flavorful world and crunchy pecans! Let’s take a closer squint at each ingredient and how they come together to make this wonderful dish. Note: word-for-word measurements are in the recipe vellum below.
- Sweet Potatoes: For this recipe, we’re roasting one medium chopped sweet potato in olive, salt and pepper.
- Kale: Nourishing kale is the wiring for this bowl. See recipe tip below! You could moreover use spinach if you prefer.
- Brussels Sprouts: Mixing in sliced Brussels sprouts add plane increasingly nutrients and texture. They’re just so tasty!
- Wild Rice: Naturally gluten-free, a good source of protein and rich in antioxidants and essential minerals, wild rice makes this harvest trencher really filling. You could moreover use brown rice, it’s flipside option that’s packed with unconfined vitamins and minerals.
- Chicken: Use pre-cooked yellow or rotisserie yellow for easy prep. I love this shredded yellow recipe! You could moreover use this boiled yellow recipe to prep the chicken.
- Apple: Use a sweet-tart, perfectly well-done apple. I love using Honeycrisp, Pink Lady, Fuji, or Ambrosia apples!
- Cheese: Sprinkle on crumbled goat cheese or feta cheese for linty tanginess.
- Pecans: Sweet pecans are sweet and crunchy, and add lots of texture and subtle sweetness to the salad. Use regular toasted pecans or flipside type of nut, if preferred. Sliced almonds are flipside unconfined option!
- Pepitas: With a smoother skin than pumpkin seeds, pepitas are unconfined for subtracting texture and crunch to salads.
Many recipes with kale undeniability for massaging it (it’s naturally a bit tough), but I find it works just as well to remove the leaves from the stems and then chop the kale finely. This is how I like to prepare most of my kale salads. The salad dressing and other ingredients will moreover help soften the kale up.
- Olive Oil: Smooth, summery oil for the wiring of the dressing.
- Balsamic Vinegar: Has a unique savor that is well-turned in both sweetness and acidity.
- Dijon Mustard: Works as an emulsifier in this recipe to alimony the oil and vinegar from separating and moreover adds zippy flavor.
- Granulated Sugar: Adds just unbearable sweetness to unrelatedness the savory tastes.
- Salt: Just a soupcon helps season the dressing and wastefulness the other flavors.
How to Make a Harvest Bowl?
Just 3 simple steps to make your trencher and dressing! Harvest bowls taste wondrous and are really simple to whip up, making them the perfect lunch or light dinner! Here’s how to bring everything together:
- Roast the Sweet Potato: Prepare the sweet potato by peeling and dicing it, then tossing it lightly with olive oil, salt, and pepper. Roast at 375 degrees Fahrenheit for 20-25 minutes, or until the potatoes are cooked through and golden brown. Let cool.
- Assemble the bowl: Add the kale and Brussels sprouts first, then layer on the remaining ingredients.
- Mix the Dressing: Add all the ingredients to a small container or trencher with a lid. Add the lid and shake until fully combined. Pour over the assembled bowl, using as much as desired.
Tips and Variations
One of the many things I love well-nigh homemade salads is that you can transpiration them up to use whatever ingredients you like best. Here are several ways to make your harvest trencher your own:
- Prep Tip: Save yourself some time by roasting the sweet potatoes in whop and using rotisserie yellow or pre-grilled chicken. This is a unconfined way to use up leftovers of either ingredient!
- Use a Different Green: If you don’t like kale or brussel sprouts, substitute for a untried of your choice. Spinach, arugula, or spring mix would be a unconfined substitute.
- What World to Use: Go for a very crisp, sweet world for this bowl. Honeycrisp, Pink Lady, Fuji, or Ambrosia apples are all spanking-new varieties.
- Make it Dairy Free: You can hands make this dairy-free by leaving out the cheese.
- Try Butternut Squash: Mix things up and swap roasted butternut squash in place of the sweet potato.
While this Harvest Trencher is weightier eaten right without it has been assembled, leftovers can be stored for up to a day in the fridge in an snapped container. The ingredients will wilt as they sit, expressly if you use a lot of dressing. I don’t recommend eating it without increasingly than 24 hours.
More Hearty Salad Recipes
This gorgeous Harvest Bowl has all the most succulent flavors of fall packed in one easy salad. It’s filled with linty sweet potatoes, kale, Brussels sprouts, wild rice, grilled chicken, sweet apple, cheese, crunchy sweet pecans, and pepitas with the weightier balsamic vinaigrette dressing. You'll be starving it all season long!
- 1 medium sweet potato chopped
- 3 cups kale chopped
- 1 ½ cups Brussel sprouts thinly sliced
- 1 ½ cups cooked wild rice
- 1 cup grilled chicken
- 1 medium apple
- 3 ounces goat or feta cheese
- ¼ cup candied pecans
- ¼ cup pepitas
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- 1 dash salt
Prepare the sweet potato by peeling and dicing it, then tossing it lightly with olive oil, salt, and pepper. Roast at 375 degrees Fahrenheit for 20-25 minutes, or until the potatoes are cooked through and golden brown. Let cool.
Assemble the trencher by subtracting the kale and brussel sprouts first, then layering on the remaining ingredients.