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autumn harvest bowl

autumn harvest bowl
[category] Main Course, Salad
[published] September 2, 2021
[PREP] 15 minutes
[COOK] 25 minutes
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Ingredients

  • 4 cups kale
  • 1 cup wild rice
  • 1 sweet potato
  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 apple
  • 1/4 cup parmesan cheese
  • 2 tbsp butter
  • 1 tbsp shallot finely chopped
  • 1 tsp balsamic vinegar
  • 1 tsp maple syrup
  • 1/2 tsp dijon mustard

Instructions

  1. Preheat the oven to 425. Peel and chop the sweet potato into small pieces. Transfer to a baking sheet and toss with olive oil, cinnamon, and salt. Bake for 15-20 minutes, until sweet potato is soft.
  2. Cook wild rice according to package instructions.
  3. Cut apple into thin slices and set aside.
  4. To make the vinaigrette, add butter to a small pan over medium heat. Cook until butter starts to bubble and brown, 3-4 minutes. Turn off the heat and add the chopped shallot. Stir the shallot in and let it cook slightly in the butter.
  5. Pour the butter into a small bowl. Add balsamic vinegar, maple syrup, dijon mustard, and stir until well combined. Pour the dressing onto the kale and massage it in.
  6. Divide the kale between two bowls. Top the kale with wild rice, sweet potato, apple slices, and parmesan cheese. Enjoy immediately!