This salad is basically the Sweetgreen Harvest Bowl, except Sweetgreen is expensive and we can just make it ourselves. I use crispy chickpeas instead of wild rice for a nice texture contrast, and feta cheese instead of goat cheese, but that is totally personal preference. Enjoy!

Ingredients:

Salad:

• 1/2 head of kale
• 1 sweet potato
• 1 can of chickpeas, drained
• 1/2 tsp cinnamon
• 1 tsp cumin
• 2 tbsp olive oil
• salt to taste
• 1 chicken breast
• 2 tsp garlic powder
• 1 tsp Italian seasoning
• 1 snapdragon apple, cored and sliced
• 1/4 cup crumbled feta (can also use goat cheese, this is just my preference)

Dressing:

• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tsp maple syrup
• pinch of salt

Directions:

1. Season the chicken breast with salt to taste, 1 tsp garlic powder, 1 tsp Italian seasoning, and a drizzle of olive oil. Cook in a pan on medium-high heat for 4-5 minutes per side, or until the internal temperature of the chicken reaches 165 F. Set aside and let rest while you prepare the rest of the ingredients.
2. Peel the sweet potato and cut into small cubes. Add to a sheet pan and season sweet potatoes with salt and cinnamon to taste, and a drizzle of olive oil. On the same pan, add the drained chickpeas and season with salt, 1 tsp garlic powder, 1 tsp cumin, and a drizzle of olive oil. Bake at 400 F for 20 minutes, until sweet potatoes are tender and chickpeas are crisp.
3. While the sweet potatoes and chickpeas cook, remove the stems of the kale and finely chop it. Drizzle with a tablespoon of olive oil and a pinch of salt, and massage well.
4. Prepare the rest of the salad ingredients: slice the cooled chicken breast, the apple, and crumble your feta (or goat) cheese.
5. Make the dressing by whisking together the olive oil, balsamic vinegar, maple syrup, and salt until emulsified.
6. To assemble the salad, arrange the kale, sweet potatoes, chickpeas, chicken breast, apple, and feta in a large bowl. Drizzle over the dressing, mix well, and enjoy!

For a video tutorial, watch my TikTok below: