Harvest Green Salad Recipes

HARVEST SALAD

Harvest Salad image

Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Provided by Anonymous

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

Ingredients

½ cup chopped walnuts
1 bunch spinach, rinsed and torn into bite-size pieces
½ cup dried cranberries
½ cup crumbled blue cheese
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
½ red onion, thinly sliced
2 tablespoons red raspberry jam (with seeds)
2 tablespoons red wine vinegar
⅓ cup walnut oil
freshly ground black pepper to taste
salt to taste

Steps:

Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 22.1 g, Cholesterol 8.4 mg, Fat 27.1 g, Fiber 5.4 g, Protein 6.7 g, SaturatedFat 4.6 g, Sodium 206.7 mg, Sugar 12.7 g

COPYCAT SWEETGREEN HARVEST BOWL

Copycat Sweetgreen Harvest Bowl image

Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com.

Provided by norasingley

Categories < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup wild rice
kosher salt & freshly ground black pepper
1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound)
2 tablespoons olive oil
3 ounces fresh goat cheese
1 cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch
1 medium golden beet, peeled, halved lengthwise, and very thinly sliced
1 small fennel bulb, trimmed, halved, cored, and thinly sliced
6 ounces roasted chicken or 6 ounces poached chicken, shredded
3 ounces fresh goat cheese, crumbled
1/4 cup toasted almond, coarsely chopped
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
2 teaspoons Dijon mustard
kosher salt & freshly ground black pepper

Steps:

For the Salad:.
Preheat oven to 425 degrees F.
In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
For the Balsamic Vinaigrette:.
Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.

Nutrition Facts : Calories 1230.2, Fat 88.9, SaturatedFat 27.7, Cholesterol 131.1, Sodium 687, Carbohydrate 65.4, Fiber 10.9, Sugar 11.2, Protein 47.9

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