Harvest Salad with Maple Vinaigrette (Edit recipe)

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Year after year, I make this salad! It's served warm so it's a nice change from a regular salad, it only requires 3 main ingredients, and it makes a good size batch! I also make a homemade maple vinaigrette which I highly recommend to use, as it's the only way I normally serve it. You can modify the vinaigrette to use what you already have on hand! I think it's best with my favorite easy baked chicken or a crisped chicken sausage, but let me know how you serve it. I hope you love this and it becomes a staple in your weekly meals and prep, just like us!

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PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

17

Serves: 4

Ingredients

Harvest Salad

1 cup Rice, Jasmine
1 bunch Kale
3 whole Sweet Potato, small, use 2 if large
2 Tbsp Extra Virgin Olive Oil, or spray oil to coat
1 Tbsp Water
1 tsp Onion Powder
1 tsp Garlic Powder
0.5 tsp Sea Salt
0.5 tsp Black Pepper

Maple Vinaigrette

0.666 cup Extra Virgin Olive Oil
0.25 cup Apple Cider Vinegar
0.25 cup Pure Maple Syrup
1 Tbsp Dijon Mustard, or spicy brown mustard
1 Tbsp Water
0.5 tsp Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add rice and 1c water to a small pot. Cook according to package instructions.
Preheat oven to 375.
Wash and cut sweet potatoes into small cubes.
Add olive oil and season with salt, pepper, onion powder and garlic powder.
Bake for 20 minutes or until a fork can pierce the sweet potato.
While sweet potatoes are cooking, chop the kale small.
Add 1 tbsp olive oil to a large pan on medium heat.
Add kale and cover. Add 1tbsp water and cover again.
Let the kale sit for 2 minutes, then remove cover and toss until softened.
Once rice, sweet potatoes and kale are finished, add them to a large bowl.
Pour the vinaigrette over the top and toss to combine.
Serve warm or cold, with your choice of protein!

Notes

The vinaigrette is what makes this salad so delicious, especially when warmed. I highly recommend taking an extra 2 minutes to make it. Feel free to slightly modify ingredients with what you have (mustard, honey, etc).
If you want to make a larger batch to feed multiple people throughout the week, or serve for guests, you can double the rice.
I like to make this with my classic baked chicken that is fool proof!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	787
Fat:	46 g
Carbohydrates:	93 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	572 mg
Fiber:	7 g
Sugars:	23 g
Sugar Alcohol:	0 g
Calculated per serving.