Harvest Bowl

Harvest Bowl

30 minutes · 10 ingredients


 4-6 cups kale, chopped
 2 chicken breasts, thin and shredded (if thick, slice in halves lengthwise)
 2 ½ cups couscous pearls or quinoa, cooked
 1 sweet potato, sliced thinly or chopped
 1 honeycrisp or fuji apple, chopped
 8 oz goat cheese
 ½ cup balsamic vinegar
 ½ cup olive oil, and extra for cooking
 4 tbsp. Dijon mustard
 ½ cup cashews

Yields 2 servings


  1. Preheat oven to 375 degrees F.
  2. Arrange on a large baking sheet, chicken breasts and sweet potato.
  3. Drizzle olive oil and sprinkle salt and pepper.
  4. Bake for 20-30 minutes or until chicken is cooked through and potatoes have slightly browned.
  5. Meanwhile in a large bowl, combine kale, couscous, apple, and goat cheese.
  6. Once finished cooking, shred chicken breasts with a fork, then add chicken and sweet potato to the bowl.
  7. Aside in a smaller bowl, combine balsamic vinegar, olive oil, and Dijon mustard.
  8. Mix well.
  9. Dress the salad with the vinegar mix as desired.
  10. Sprinkle cashews on top. Mix the entire salad well.
  11. Enjoy!
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