"When you are in the mood for a harvest bowl, but can’t get to sweetgreen, here is a delicious option you can make easily at home. "
Ingredients
1 package Al Fresco Sweet Apple Chicken Sausage
8 cups Kale, deveined, washed and chopped
2 cups wild rice
1 cup Sweet potatoes, peeled and cubed
1 cup apples, chopped
¼ cup goat cheese, crumbled
¼ cup walnuts, chopped; Feel free to substitute almonds or pecans
1-2 Tbsp olive oil
4 Tbsp balsamic vinaigrette dressing. Use your favorite or try this recipe: ½ cup plain Greek yogurt (0% fat), ¼ cup balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, juice from ½ a lemon, ¼ tsp salt, 1/8 tsp black pepper, 2 Tbsp extra virgin olive oil. Whisk until emulsified.
Directions:
- 1Preheat oven 425°F
- 2Slice and sauté Al Fresco chicken sausage in a few teaspoons of oil until browned.
- 3Cook wild rice according to package directions.
- 4Toss the sweet potatoes with 1-2 Tbsp of olive oil, salt and pepper.
- 5Bake on 425°F for 15 minutes. Stir and then bake for another 15 minutes until browned.
- 6Combine all salad ingredients in a large bowl. Drizzle dressing over the salad.
