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Things We Love: A SweetGreen Salad, Recreated at Home

I’m a huge fan of recreating foods that I try when eating out at home. Specifically accessible take out meals that have fresh, straightforward ingredients (vs an elaborately sauced meat dish which I love to eat out but is beyond my skill level!).

Most of us know the salad place, Sweet Green and recently I’ve been recreating their Harvest Bowl at home (and saving $$ as I do it).

Here’s the recipe! I hope you enjoy it!

The Balsamic Vinaigrette Dressing:

This will make more than you need for the salad so save the extra for the next meal

1/2 cup Balsamic Vinegar

1/4 cup Dijon Mustard

1 1/2 tbsp Honey

Salt & Pepper

1/2 cup olive oil

In a jar or mixing bowl, mix the Vinegar, Mustard, Honey, Salt and Pepper. Drizzle in the olive oil and continue to mix. I use a jar so I can shake everything up.

The Salad:

4-5 cups of shredded Kale (I like a lot of greens)

1 Sweet Potato - diced

1 Apple - diced (I swap this for tomatoes in the summer time)

1 cup Tofu - diced (or chicken)

1/4 cup Chopped Almonds (toasted if you want to get fancy!)

1/4 cup Crumbled Feta (I buy from Trader Joe’s already crumbled)

Heat oven to 400. Toss the sweet potato cubes with olive oil and salt. Spread as a single layer on a baking sheet and roast for 15min. Meanwhile, prep the other ingredients.

Massage 1/2 of the kale with the balsamic dressing.

When potatoes are roasted, let cool for 10min.

Assemble the salad by mixing everything together in a bowl. Dress with the balsamic vinaigrette before serving.

Serves 2 people or 1 person + leftovers or 1 person who is really hungry (me!).

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