Sweetgreen Inspired Harvest Bowl Chickpea Salad

The Harvest Bowl at sweetgreen is such a fall staple, I had to recreate it at home! This salad is chock full of sweet potato, apples, wild rice, chickpeas, and of course creamy goat cheese. The kale base holds up well for meal prep too! You could serve this one warm if desired, it would make for a nutritious & cozy dinner. This recipe is part of my 90-minute meal prep, check out the full video here!

Sweetgreen Inspired Harvest Bowl Chickpea Salad Ingredient Notes:

Sweet Potato: Roasted sweet potatoes bring warmth, creaminess, and a hint of caramelized sweetness to every bite. Their soft texture contrasts beautifully with the crunchier elements of the salad. It’s a fall favorite that adds both flavor and color.

Wild Rice: This hearty grain adds a nutty flavor and chewy texture that makes the salad extra satisfying. It holds up well in the fridge, making it ideal for meal prep. Plus, it’s packed with fiber and minerals.

Chickpeas: Chickpeas add plant-based protein and a slight nuttiness to the salad. Their mild flavor pairs well with the bold dressing and creamy goat cheese. Rinsing and draining them well keeps the salad light and fresh.

Apple: Crisp red apples bring a pop of natural sweetness and crunch that brightens up the dish. It balances the earthy flavors and ties into the fall-inspired theme. Dice just before serving to keep it fresh and vibrant.

Sweetgreen Inspired Harvest Bowl Chickpea Salad

Recipe by Jenn Lueke

4.5 from 59 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

40

minutes

The Harvest Bowl at sweetgreen is such a fall staple, I had to recreate it at home! This salad is chock full of sweet potato, apples, wild rice, chickpeas, and of course creamy goat cheese. The kale base holds up well for meal prep too! You could serve this one warm if desired, it would make for a nutritious & cozy dinner.

Cook Mode

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Ingredients

• For the salad

• 1 cup dry wild rice, rinsed

• 1 large sweet potato, peeled and diced into 1/2-inch cubes

• 1 tablespoon olive oil

• kosher salt

• ground black pepper

• 4 cups shredded curly kale (about 6 ounces)

• 1 15-ounce chickpea can, drained and rinsed

• 1 red apple, cored and diced into 1/2-inch cubes

• 4 ounces crumbled goat cheese

• For the balsamic dressing

• 1/4 cup balsamic vinegar

• 1 tablespoon dijon mustard

• 1 tablespoon maple syrup

• 1 teaspoon garlic powder

• 3/4 teaspoon kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

• 3 tablespoons olive oil

Directions

• Preheat the oven to 400ºF. Bring 2 1/2 cups of water to a boil in a saucepan over medium-high heat.
• Once the water is boiling, add the rinsed wild rice, reduce the heat to low, cover the pot, and simmer until the water is absorbed, 35 to 40 minutes.
• Meanwhile, add the diced sweet potato to a large sheet pan and toss with the olive oil and a few pinches of salt and ground black pepper. Spread the potatoes in one even layer and bake until slightly crisp, 18 to 20 minutes.
• While the potatoes roast, make the balsamic dressing: blend the vinegar, dijon mustard, maple syrup, garlic powder, salt, black pepper, and 2 tablespoons of warm water until combined, about 30 seconds. While continuing to blend, stream in the olive oil until the dressing is light brown in color, about 30 more seconds. Taste and add additional salt if desired.
• Add the kale to a large mixing bowl and drizzle with the balsamic dressing (start with half if you don’t like a lot of dressing). Mix will to coat. Add the cooked wild rice, sweet potatoes, chickpeas, diced apple, and crumbled goat cheese and gently toss to combine. Add more dressing if needed and serve.

Notes

• Wild rice: Sub with brown rice, farro, quinoa, or a wild rice blend for a slightly different texture and cook time.
• Sweet potato: Use roasted butternut squash, carrots, or delicata squash for similar sweetness and heartiness.
• Red apple: Swap with pear, green apple, or dried cranberries for a touch of tart-sweet fruit.
• Storage: Refrigerate in a sealed container for up to 4 days.
• It is crucial to rinse the wild rice before cooking, don’t skip it!

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