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I’m a sucker for the Sweetgreen Harvest Bowl–it’s the perfect winter salad recipe! The combination of the warm rice and sweet potatoes, the melty, tangy goat cheese, and the crunchy kale, apples, and almonds is so satisfying. I whipped up this killer copycat recipe and loved it so much, I thought I’d share!
My friend and New York Times bestselling author Alex Snodgrass has a similar salad recipe with a to-die-for Miso Dressing in her cookbook, The Comfortable Kitchen. (BTW, it’s one of my favorite cookbooks and you should totally snag it. Alex is a pro at creating simple, healthy everyday recipes.) This recipe is basically a copycat Sweetgreen recipe (sans the chicken) with Alex’s delicious Miso Dressing (seriously, it’s a game changer). It’s hearty, satisfying, and features all of my favorite winter produce. That’s why it’s on repeat in my kitchen and will be in yours too! P.S. if you miss the protein, feel free to add chunks of rotisserie chicken.
Check out some of my other salad recipes: Fall Harvest Salad, Waldorf Salad Platter, Cobb Salad Platter, Ultimate Chopped Salad, and Strawberry and Brie Bites Salad.
How to Make this Winter Salad
Serves 4
Sweet Potatoes
- 1½ pounds sweet potatoes, peeled, halved lengthwise, and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Miso Dressing (From The Comfortable Kitchen)
- ¼ cup extra-virgin olive oil
- 1½ tablespoons white miso paste
- 2 garlic cloves, grated
- 2 tablespoons apple cider vinegar
- 2 tablespoons freshly squeezed lemon juice (from about 1 lemon)
- Pinch of kosher salt
- Pinch of freshly ground black pepper
Salad
- 5 cups curly or lacinato kale, stemmed and sliced into thin ribbons (about 1 bunch)
- 1 large Honeycrisp apple, cored, peeled, and cut into 1-inch pieces
- 2 cups cooked wild rice (I like Lundberg Family Farms)
- ½ cup crumbled goat cheese
- ½ cup lightly salted roasted almonds, slightly crushed
1. Make the sweet potatoes. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. Arrange the sweet potatoes on the prepared sheet and toss with the olive oil and season with the salt and pepper. Roast until the sweet potatoes are tender and lightly browned, 22 to 25 minutes.
3. Make the dressing. In a large bowl, whisk the olive oil, miso paste, garlic, vinegar, lemon juice, salt, and pepper until well combined.
4. Make the salad. Add the roasted sweet potatoes, kale, and apple to the bowl with the dressing and toss until very well coated. Add the rice (while still warm!), goat cheese, and almonds. Toss until evenly distributed.
5. Divide the salad between bowls and serve warm.
Warm Winter Salad Video Tutorial
Other Winter Produce
Want to swap in some different produce? Try:
- Beets
- Carrots
- Acorn Squash
- Citrus
- Radishes
- Potatoes
Show Me Your Salads
I hope this post inspires you to make this recipe. Nothing makes me happier than seeing the beautiful recipes and spreads you create from my and my friends’ tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, If you liked this recipe, please rate and review.
Warm Winter Salad Recipe with Lemon Miso Dressing
Description
Ingredients
Sweet Potatoes
- 1 1/2 lbs sweet potatoes peeled, halved lengthwise, and thinly sliced
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Miso Dressing
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp white miso paste
- 2 garlic cloves grated
- 2 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice (from about 1 lemon)
- Pinch of kosher salt
- Freshly ground black pepper
Salad
- 5 cups curly or lacinato kale stemmed and sliced into thin ribbons (about 1 bunch)
- 1 large Honeycrisp apple cored, peeled, and cut into 1-inch pieces
- 2 cups cooked wild rice
- 1/2 cup crumbled goat cheese
- 1/2 cup lightly salted roasted almonds slightly crushed
Instructions
- Make the sweet potatoes. Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Arrange the sweet potatoes on the prepared sheet and toss with the olive oil and season with the salt and pepper. Roast until the sweet potatoes are tender and lightly browned, 22 to 25 minutes.
- Make the dressing. In a large bowl, whisk the olive oil, miso paste, garlic, vinegar, lemon juice, salt, and pepper until well combined.
- Make the salad. Add the roasted sweet potatoes, kale, and apple to the bowl with the dressing and toss until very well coated. Add the rice (while still warm!), goat cheese, and almonds. Toss until evenly distributed.
- Divide the salad between bowls and serve warm.
