Recipes Nugget Markets Signature Recipes
Spring Harvest Bowl
- Prep time
- 20 minutes PT20M
- Cook time
- 20 minutes PT20M
- Yield
- 2 servings
- Difficulty
Bursting with a hearty blend of fresh fruits and veggies, nuts, grains and cheese, this spring-inspired harvest bowl is a meal all on its own!
Ingredients
Dressing:
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- Kosher salt and cracked black pepper, to taste
Harvest Bowls:
- 10 Brussels sprouts, halved
- 8 baby carrots, peeled and halved lengthwise
- 2 tablespoons extra virgin olive oil
- Kosher salt and pepper, to taste
- 2 cups shredded lacinato kale
- ½ cup wild rice blend, cooked
- 1 large avocado, halved and sliced
- 12 cherries, pitted and halved
- ½ cup pistachios, roasted, salted and shelled
- ½ cup shaved Parmesan cheese
Preparation
For the dressing, whisk together all ingredients then set aside.
Preheat oven to 400°F.
Spray a rimmed baking sheet with nonstick cooking spray, then add Brussels sprouts and carrots, drizzle with olive oil, season with salt and pepper and toss to combine. Spread evenly on pan and bake for 12 minutes. Remove carrots from pan and return Brussels sprouts to oven until tender, about 8 minutes.
Divide kale, wild rice, carrots, Brussels sprouts, avocado, cherries, pistachios and Parmesan into salad bowls. Whisk dressing again then divide among servings.