Crisped wild rice is tossed with massaged kale, roasted sweet potatoes, pecans, and pumpkin seeds. A tangy Dijon mustard and apple cider dressing make this bowl simply irresistible. 

The beloved Sweetgreen Harvest Bowl is getting an upgrade with the very trendy but very delicious crispy rice.

I think one of the reasons this salad bowl is so popular is because it’s loaded with different flavors and textures. 

My Crispy Wild Rice Harvest Salad includes many of the chain’s custom ingredients as well as crisped-up rice. 

The inspo for the crispy rice comes from @sivanskitchen who seasoned cooked rice and popped it in the oven for a delectable addition to a salad. 

It’s a textural element that adds another level of flavor. The chewy, crispy bits are absolutely delectable, especially when paired with roasted sweet potatoes, crisp apple chunks, and crunchy nuts and seeds. 

I kept this recipe plant-based, but no matter your preferences, give this bowl a try whenever you’re craving a salad chain bowl. Enjoy!  

Ingredients for Copycat Sweetgreen Harvest Bowl

The best part of making your own harvest bowl? You know EXACTLY what is going into it! Here’s what you’ll need for this festive lunchtime fav. 

• Wild Rice: Did you know that wild rice is actually considered a grain?! Who knew?! I buy mine from @central_market. 
• Maple Syrup: This natural sweetener is used to help flavor the rice and sweet potatoes. It’s also added to the dressing to balance out the tanginess. 
• Sweet Potato: One of my favorite healthy carbs, sweet potatoes are a nourishing complex carb that is great for skin and gut health. 
• Kale: The key to the best kale salad is to chop it well and massage it with olive oil! 
• Apple: Use your favorite type! 

• Pecans: Look for raw pecans. Any nut will do, but I like pecans because they add a seasonal touch. 
• Pumpkin Seeds: A rich source of protein, pumpkin seeds add a nice crunch. 
• Apple Cider Vinegar: You’ll need some type of vinegar for the salad dressing, and ACV is my go-to here since it plays well with the rest of the autumnal salad ingredients. 
• Dijon Mustard: A squirt of mustard adds a sharp, somewhat spicy flavor to the dressing. 
• Optional Add-Ins: I opted to keep this plant-based and dairy-free. Feel free to add rotisserie chicken and goat cheese like the traditional Sweetgreen bowl.

How to Make Crispy Rice Harvest Salad

Start by preheating the oven to 425°F. 

Take two sheet pans and line them with parchment paper. 

Add the cooked rice to one sheet pan along with 1 tablespoon of avocado oil, 1 tablespoon of maple syrup, 1 tablespoon of fresh thyme leaves, about ½ teaspoon of salt, and ¼ teaspoon of pepper to the rice.

Toss, using your hands to ensure even incorporation, and smooth into an even layer.

Bake the rice in the oven for 40 minutes, tossing halfway through. 

While the rice crisps, add the sweet potatoes to the second sheet pan and toss with the remaining avocado oil, maple syrup, and thyme leaves and season with about ½  teaspoon of salt and ¼ teaspoon of pepper.

Roast in the oven for 25 to 30 min, flipping halfway through.

Remove the potatoes from the oven and set the oven to broil.

Broil the baked rice for 2 to 3 minutes, monitoring closely to ensure the rice doesn’t burn. Broil until crisped.

While the rice and sweet potatoes roast, make the dressing.

Add the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to a glass measuring cup and whisk until thoroughly combined.

Add the kale to the serving bowl with a drizzle of olive oil and massage with your hands until it provides little resistance. 

Massaging the kale makes it easier to chew and improves digestibility.

When the rice has crisped and the sweet potatoes have roasted, assemble the salad by adding the diced apple, pecans, and pumpkin seeds to the kale along with the crispy rice and sweet potatoes.

Pour the dressing over top, toss, serve, and enjoy!

Other Fall Favorite Salads:

• Candied Bacon Walnut Shaved Sprout Salad
• Shaved Brussel Sprout Salad with Roasted Shallot Pomegranate Dressing
• Roasted Sweet Potato Kale Salad with Crispy Chickpeas and Creamy Shallot Dressing 
• Harvest Chicken Salad with Cranberries and Pecans