Description
Craft this beloved Sweetgreen classic at home with perfectly roasted sweet potatoes, tender wild rice, and a tangy balsamic vinaigrette. This healthy and satisfying salad brings restaurant-quality flavors to your kitchen with ease.
Ingredients
- 1 cup cooked wild rice
- 1 large sweet potato, diced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 4 cups mixed greens
- 1/2 cup thinly sliced apple (e.g., Honeycrisp)
- 1/4 cup crumbled goat cheese
- 1/4 cup toasted sliced almonds
- For the Balsamic Vinaigrette:
- 3 tbsp olive oil
- 1.5 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/2 tsp maple syrup or honey
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized, flipping halfway.
- While sweet potatoes roast, whisk together all vinaigrette ingredients in a small bowl until emulsified. Set aside.
- In two large bowls, divide the mixed greens.
- Top each bowl with half of the cooked wild rice, roasted sweet potatoes, sliced apple, crumbled goat cheese, and toasted almonds.
- Just before serving, drizzle with the balsamic vinaigrette. Toss gently and enjoy immediately.
- Prep Time: 20 mins
- Cook Time: 25 mins