Harvest Bowl Salad with Apple Cider Vinaigrette (Gluten Free, Vegetarian)
Oct 07, 2022, Updated Apr 25, 2024
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The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better!
The result is an explosion of flavor in your mouth that’s sweet, salty, and tart all at once. I’ll warn you now, the salad dressing is quite tart, but it should be. This kind of acidic dressing works great with the flavors of fall produce—the apple cider vinegar helps bring out their natural sweetness.
You can make this salad ahead of time and keep it refrigerated for about five days, or serve it immediately. Either way, you’ll have an amazing salad that will make you (and anyone you choose to share it with) feel full and satisfied.
Table of Contents
- Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette
- How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette
- What Else Can I Use?
- This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:
- More Make Ahead Fall Salads?
- Harvest Bowl Salad with Apple Cider Vinaigrette Recipe
Watch Me Make My Harvest Bowl Salad with Apple Cider Vinaigrette
Looking for more Hungry Lady Salads? Be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.
How To Make My Harvest Bowl Salad with Apple Cider Vinaigrette
Step 1. Prep and roast your sweet potatoes: add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and roast for about 20 minutes or until slightly charred and tender. Remove from heat and let cool.
Step 2: While your sweet potatoes are roasting, prep the kale and make the dressing: to a large serving bowl, add the kale and teaspoon of salt. Massage the kale and then set aside.
Step 3. In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
Step 4. Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
Step 5. Toss to coat, and serve immediately, or store in the fridge for up to 5 days.
Step 6. Enjoy!
What Else Can I Use?
- Use pear instead of apple
- Use feta instead of goat cheese
- Use almonds or walnuts instead of pecans
- Use pumpkin seeds instead of pecans if you are nut-free
- To make it vegan, substitute the honey with maple syrup
This Harvest Bowl Salad with Apple Cider Vinaigrette are special because:
Its full of seasonal produce making it a true fall staple
It keeps well dressed so it’s perfect for make ahead meal prep or hosting
More Make Ahead Fall Salads?
Lentil Chopped Salad with Honey Walnut Dressing (Vegetarian, Gluten Free)
If you make my Harvest Bowl Salad with Apple Cider Vinaigrette, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Harvest Bowl Salad with Apple Cider Vinaigrette
Ingredients
Roasted Sweet Potatoes:
- 2 large sweet potatoes, peeled and cubed
- 3-4 sprigs of thyme
- 1 tablespoon extra-virgin olive oil
- ⅛ teaspoon cloves
- 1/2 teaspoon sea salt
- black pepper, to taste
Salad:
- 6 cups curly kale, stripped off the stems and cut into bite sized pieces
- 1 teaspoon Kosher salt
- ½ of a red onion, chopped
- 1 large Pink Lady or Gala apple, cubed
- ⅔ cup toasted pecans, chopped
- ⅔ cup goat cheese, crumbled by hand
Dressing:
- 1 garlic clove, minced
- Juice from ½ of a lemon
- ¼ cup apple cider vinegar
- 1 teaspoon mustard
- 1 Tablespoon honey
- ¼ teaspoon pepper
- ½ cup olive oil
Instructions
To prepare the roasted sweet potatoes:
- Preheat your oven to 450 degrees Fahrenheit.
- Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes. You will remove them before serving.
- Roast for about 20 minutes or until slightly charred and tender.
- Remove from heat and let cool.
Meanwhile, prep the kale and make the dressing:
- To a large serving bowl, add the kale and teaspoon of salt. Massage for 10 seconds to encourage the salt to get into the fibers of the kale. Set aside.
- In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.
- Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes. Top with a few cracks of pepper, then drizzle the dressing on top.
- Toss to coat, and serve.
- The salad will keep, dressed, for up to 5 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this salad last week and my husband and I absolutely loved it. It was also great for lunches – his coworkers were commenting about how lucky he is 😂 I am trying a few fresh pomegranate seeds on top this week. Might love this as much as roasted red pepper dressing.
Sharon,
That’s such high praise, I’m so thrilled you both loved it!
Let me know how you find the pomegranate seeds, it sounds like a delicious addition.
Enjoy,
Kat.