Last year while I was in Chicago for a wedding, I stumbled upon the Harvest Bowl at Sweetgreen. Have you heard of it? I had this bowl twice within 36 hours because it was that delicious. Sweetgreen is similar to Chipotle, but is known for using sustainable products and having healthier options. It is mostly focused on bowls and salads using seasonal ingredients. However, their pricey menu and mile long lines can be a turn off for some. The Harvest bowl is somewhere along the lines of $14, which can definitely add up since it’s a crowd favorite.
Knowing that Columbus, OH does not have any Sweetgreen locations, I knew I had no choice but to recreate this bowl at home. The only thing missing from this delicious bowl is a slice of fresh bread… I’ll work on my mom for the next time I make this bowl.
Harvest Bowl Ingredients
The Harvest Bowl is full of seasonal fall ingredients covering everything from savory to sweet to crunchy. Here’s a list of everything you’ll need to recreate the Harvest bowl at home:
- grilled chicken (or sub shredded / rotisserie chicken)
- roasted sweet potato
- mixed greens
- Honeycrisp apple slices
- pomegranate seeds
- roasted pepitas or almonds
- dried cranberries
- Goat cheese (or sub feta)
You could make your own balsamic dressing at home, which would be the healthier option or buy one from the store. I like Newman’s Own Honey Balsamic because it’s a creamier balsamic. A little goes a long way!
If you want to be as authentic as possible, put the salad ingredients into a large mixing bowl and really toss the bowl, coating every last piece with dressing. That’s what makes this bowl so flavorful!
Next time you’re craving this bowl, skip the long line and make this at home…
COPYCAT Sweetgreen Harvest Salad
- Preheat oven to 450 degrees and roast sweet potatoes with olive oil, salt, and pepper for 20 minutes.
- While sweet potatoes are baking, grill chicken, slice and set aside.
- Assemble salad: In a medium sized bowl, mix together kale and mixed greens. Add roasted sweet potatoes and grilled chicken. Top with 1-2 tbsp of cooked lentils, apple slices, pomegrante seeds, roasted pepitas, dried cranberries, and goat cheese crumbles.
- Serve with a side of honey balsamic dressing.
I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!
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