Sweet Southern Harvest Bowl
Ingredients
6 cups massaged chopped kale without stems
2 medium 1-inch diced and roasted sweet potatoes (keep skin on) (roast 375 for 60 minutes) toss and turn halfway for crispy edges
1/2 cup cooked quinoa or wild rice
1/2 cup toasted pecans and 1/2 cup pumpkin seeds (toast medium in dry pan for 4 mins, stirring constantly to prevent burning)
1/2 cup pomegranate seeds/arils
1 diced apple
1 cup goat cheese crumbles (or feta cheese crumbles)
3 celery stalks diced (for optional additional crunch)
Instructions
Add ingredients into small bowl and whisk until incorporated
Ingredients
1/4 cup apple cider vinegar
2-3 fresh grated garlic cloves (use microplane into bowl)
1 TBS EVOO olive oil
1 TBS dijon mustard
2 TBS maple syrup
salt and pepper to taste
Add all ingredients on top of kale. Toss to incorporate and then add vinaigrette and toss just before serving.
Make it Alabama local using Henry’s Family Farm Kale, Scotts Orchard apples, Newberry Pecans or Priesters Pecans, Humbled Hearts Goat Cheese, Short Creek Homestead sweet potatoes, and Grey and Bash local pasture-raised chicken.