Earth Bowl Salads

Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette is a masterpiece in a bowl, and based on SweetGreen’s salad of the same name!

Mixed greens are topped with Smokey Candied Walnuts, creamy white cheddar cheese, cherry tomatoes, and spicy roasted broccoli and sweet corn, all drizzled with an easy homemade basil vinaigrette.

This bowl meal tastes ultra decadent but is packed with good for you ingredients!

I’ve been wanting to share this summery salad recipe for months after spying it on the sweetgreen menu in DC when we visited earlier in the year. While sweetgreen’s version includes spicy broccoli and corn, white cheddar cheese, and tomatoes, I decided to add crispy, Smokey Candied Walnuts for a boost of protein and burst of flavor.

It’s a fabulous addition!

This salad is substantial enough for dinner, on account of the cheese and walnuts, but feel free to add grilled chicken or shrimp on top. Anything more will just enhance the yummy flavor. Dig in!

Start by making the Smokey Candied Walnuts.

In a mixing bowl, add 3/4 cup walnut halves and pieces, 1 Tablespoon honey, 1/2 Tablespoon extra virgin olive oil, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt.

The sweetness from the honey and smokiness from the smoked paprika is an absolutely killer combo!

Stir to coat the walnuts then spread them out on a silpat or parchment paper-lined baking sheet and bake for 4-5 minutes at 350 degrees or until they’re golden brown.

Give them a good stir then let them cool — they’ll crisp as they cool.

Next turn the oven up to 400 degrees then toss fresh sweet corn kernels and 4 cups broccoli florets with extra virgin olive oil, salt, and red chili pepper flakes. Pop into the oven to roast for 10-12 minute or until golden brown.

When I first saw the term “spicy roasted broccoli” on the sweetgreen menu I was turned off a bit, but the tiny bite of heat is actually so delicious!

While the veggies are roasting, whip up a garden-fresh basil vinaigrette.

In a food processor or blender add 1/2 cup fresh basil leaves, 3 Tablespoons fresh lemon juice, 1 Tablespoon honey, salt, and pepper then process while drizzling in 1/2 cup extra virgin olive oil.

And like I said, totally garden fresh. Herb hill is outta control!

This vinaigrette is not only delectable when drizzled over this salad but it makes from a great chicken and shrimp marinade, too. The color is so gorgeous!

Finally, divide mixed greens between bowls then top with the Smokey Candied Walnuts, and spicy roasted vegetables. Add cubes of white cheddar cheese, fresh cherry or grape tomatoes, and you’re set!

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Earth Bowl Salads

5 from 2 votes

by Kristin Porter

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 4

GFGluten FreeDFDairy FreeVMeatlessEFEgg Free

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Earth Bowl Salads with Smokey Candied Walnuts and Basil Vinaigrette combines spicy, sweet, and smokey in one sensational salad!

Equipment

• Half sheet pan
• Parchment paper

Ingredients

• 4 cups broccoli florets
• 2 ears sweet corn, kernels removed, or 1-1/2 cups frozen-than-thawed sweet corn kernels
• extra virgin olive oil
• red chili pepper flakes
• salt
• 1 pint cherry or grape tomatoes, halved
• 6 oz white cheddar cheese, cubed
• 10 oz mixed greens

For the Smokey Candied Walnuts:

• 1 Tablespoon honey
• 1/2 Tablespoon extra virgin olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 3/4 cup walnut halves and pieces

For the Basil Vinaigrette:

• 1/2 cup lightly packed fresh basil
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon honey
• salt and pepper
• 1/2 cup extra virgin olive oil

Directions 

For the Smokey Candied Walnuts:

• Preheat oven to 350 degrees then line a baking sheet with a silpat or parchment paper and set aside. Add all ingredients except walnuts to a small bowl then stir to combine. Add walnuts then stir to coat. Spread walnuts out on prepared baking sheet then bake for 4-5 minutes or until golden brown. Remove from oven then stir and let cool — walnuts will crisp as they cool.

For the Vegetables:

• Turn oven up to 400 degrees then spray 2 baking sheets with nonstick spray and set aside. Add broccoli to one baking sheet and corn to the other then drizzle with extra virgin olive oil, red chili pepper flakes, and salt, then toss with hands to coat. Roast for 10-12 minutes or until golden brown. Set aside to cool slightly.

For the Basil Vinaigrette:

• Add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop the basil. Turn processor on then slowly stream in olive oil.
• Divide lettuce between bowls then top with roasted broccoli and sweet corn, smokey candied walnuts, white cheddar cheese, tomatoes, and basil dressing.

Nutrition

Calories: 671kcal, Carbohydrates: 27g, Protein: 18g, Fat: 58g, Saturated Fat: 14g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 26g, Cholesterol: 43mg, Sodium: 487mg, Potassium: 830mg, Fiber: 5g, Sugar: 14g, Vitamin A: 2664IU, Vitamin C: 130mg, Calcium: 395mg, Iron: 3mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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