Winter Harvest Bowl

At first glance, this recipes looks daunting. Take a deep breath, read over it and be reassured it is actually simple.

Ingredients

• 10 ounce package kale and spinach mix (about 2 cups or more per person)
• 1 rotisserie chicken, shredded
• 2 packages Central Market 7 Grain (microwavable pouch), follow package directions for heating
• 1 apple, diced
• 1 cup pomegranate seeds (I used a fresh one, but you could purchase pre-seeded cups)
• Walnuts, chopped for topping
• 1 – 8 ounce block smoked gouda, diced into cubes (I used about ¼ of the block per person)

Sweet Potato

• 1 large sweet potato, diced ¼ chucks
• 1 tablespoon olive oil
• 1 teaspoons chili powder
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Maple Balsamic Vinaigrette

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 whole sprig fresh rosemary
• 4 whole sprigs fresh thyme

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Directions

Sweet Potatoes

1. Preheat the oven to 450 degrees F.
2. Place diced sweet potatoes on foil lined baking sheet.
3. Drizzle with olive oil and season with the chili powder, cumin, cinnamon and salt. Stir to coat evenly.
4. Roast 10-15 minutes or until the sweet potatoes are fork-tender. Remove from the oven and set aside.

Vinaigrette

• In dressing bottle or small bowl, combine olive oil, balsamic, maple syrup, garlic, cinnamon, salt and black pepper. Shake to blend together.
• Add fresh herb sprigs to container and set aside. Store in the refrigerator for up to 2 weeks. 

Assemble the grain bowls

• Place greens on plate.
• Top greens with 7 grain mixture, roasted sweet potatoes, shredded chicken, diced apple, pomegranate seeds, cubed cheese and walnuts.
• Drizzle salad with vinaigrette and enjoy.