Warm Winter Harvest Salad

This recipe is inspired by my first visit to Sweet Green in Boston, Massachusetts.  My sister took me when I was in town visiting and I loved the filling burst of flavor this salad bowl has to offer.  We don't have this restaurant in Charlotte so I had no other option but to create my own version.

I tested the recipe on my family and it was met with honest critique from my kids.  Maybe less goat cheese.  Maybe if you kept everything separate.  Yes! I like everything separate!  I like everything except the quinoa. (what???)  But it was adult approved.  So the recipe made its debut in January at Return To Rest, a retreat for ladies.  After requests for the recipe, I decided the old family blog was the best way to give others access to it.  So forgive the old fashioned blogger template and sparse posts.


















Warm Winter Harvest Salad

5 small sweet potatoes (approx 2 lbs)
1 bag of chopped kale
2 chicken breasts (cooked & diced)
2 diced apples (a sweet variety - I used pink lady)
1 c. quinoa*
2 c. chicken broth
1/4 c. slivered almonds (toasted)
4 T. olive oil (divided)
1/4 c. crumbled goat cheese
1/4 c. balsamic vinaigrette
salt & pepper

Preheat oven to 400 F.  Peel and dice sweet potatoes.  Toss in 2 T. olive oil, season with salt and pepper and roast for 20-25 minutes - or until soft.  While sweet potatoes are roasting, cook quinoa according to package directions, using chicken broth in place of water.

Go through bag of kale and remove large stems.  Throw away stems.  Heat remaining 2 T olive oil in medium saute pan.  Add kale leaves and season with salt.  Saute until warm and wilted.

Assemble salad by mixing ingredients and topping with goat cheese crumbles.

This salad make a large bowl -- serving 5-6.  It is just as tasty served cold the next day!

*you can sub rice or couscous for the quinoa -- and pasta would be delicious as well.  You want about 2 cups cooked of whatever you choose.