The Corporate Cookbook

About This Recipe:

I recently went to Sweetgreen and paid $15 for one of their delicious Harvest Bowl salads. Even though it was far more convenient and faster than making my own, I figured I could make it even better (in my humble opinion,) and of course for less $! The key difference is that I let my kale marinade in the dressing for at least 30 minutes to help tenderize the kale and make it super flavorful. And of course, making salads at home means extra of the good stuff- so extra of all of the toppings!

Enjoy!

Ingredients (2 servings)

-10 oz kale, chopped
-2 sweet potatoes, diced
-1 large chicken breast
-2 oz goat cheese, sliced
-1/4 cup pumpkin seeds
-1/2 apple, finely sliced
-Olive oil
-Salt and pepper

Dressing Ingredients
-2 tsps whole grain mustard
-3 tbls balsamic vinegar
-3 tbls olive oil
-Salt & pepper

Instructions (1 hour)

1. In a large bowl, mix together the dressing ingredients, and then toss in the chopped kale. Massage the kale with the dressing to help tenderize, and let sit.
2. Place the diced sweet potatoes and chicken breast on an oiled baking sheet. Season with salt and pepper, and bake at 425 degrees F for 20-25 minutes until the chicken is fully cooked (dice once cooled.) Continue baking the sweet potatoes for another 10-15 minutes until slightly browned.
3. Assemble the salad with the marinated kale, chicken, sweet potatoes, goat cheese, pumpkin seeds, and apple slices.