September Harvest Salad: Spinach, Apples, Sweet Potatoes, Crispy Rice, Tofu and Balsamic Vinaigrette
2.5 hours
medium
6 entree portions
Welcome to my salad meal prep series! If you have followed me for a while now, you know I LOVE a good salad. I also am very guilty of spending WAY too much money at Sweetgreen and Chopt (especially while pregnant I need to stop lol.) But that’s why I created this fun idea of having a salad for every month. This salad is inspired by one of my favorite sweetgreen orders that I actually ate nonstop in the early 2nd trimester days. While I was craving it in August, I figured it would be a perfect September recipe to post. So, what’s in this gorgeous salad?
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Spinach, almonds, goat cheese, apples, sweet potatoes, crispy rice (optional, but see my tutorial below on how to make a sweetgreen crispy rice dupe) and a balsamic vinaigrette. For protein, you can meal prep the crispy tofu that I show you how to make here OR you can make a bunch of hard boiled eggs. If you decide to do eggs, I would boil 1 egg per salad (so a total of 6 eggs.)For some reason, I was so averse to animal proteins until I hit mid second trimester in my pregnancy so I got really into tofu! Huge fan of this version here.
Ingredients
Adjust Servings
For the crispy rice | |
1cup short grain brown rice | |
2 1/2cups water | |
salt, to taste | |
1/2tsp garlic powder | |
1/2tsp onion powder | |
1/4tsp black pepper, or to taste | |
For the crispy tofu: | |
1block extra firm tofu | |
Avocado oil or olive oil, for pan | |
salt, to taste | |
pepper, to taste | |
For the roasted sweet potatoes | |
3 medium sweet potatoes | |
3tbsp avocado oil or olive oil | |
salt and pepper, to taste | |
For the apples: | |
2 apples, peeled and small dice | |
1tbsp maple syrup or honey | |
2tbsp lemon juice | |
1/2tsp salt | |
2cups cold water | |
For the balsamic vinaigrette: | |
1/2cup balsamic vinegar | |
1tbsp dijon mustard | |
1tsp honey (optional) | |
1/3cup extra virgin olive oil | |
salt and pepper, to taste | |
For the salad assembly: | |
Approx. 12 cups spinach (you can buy 2 6 oz bags or boxes) | |
Goat cheese, to taste (I bought an 8 oz log) | |
1cup toasted almonds, coarsely chopped | |
Roasted sweet potatoes | |
Crispy rice | |
Crispy tofu (or hard boiled eggs if preferred) | |
1recipe balsamic vinaigrette |
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