This combination of flavors is simply outstanding. I can’t take credit for dreaming this one up on my own. I had the monthly salad special at Sweetgreen recently and found it to be so memorable, I rushed home to try it out myself. This brightly colored salad is about as close an approximation as I’ve ever achieved to a “restaurant meal.” The fact that it’s teeming with power foods like kale, sweet potato and whole grains means it’s great for you, too.
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 4
LOVE this recipe!! It’s the perfect combination: yummy + healthy + easy. It’s so delicious you don’t even need the goat cheese. We will be making this one again & again!
Glad you enjoyed! Yeah, the goat cheese is gratuitous. Takes it over the top! This has become my go-to feel good salad.
Thanks so much for de-coding this Sweet Green recipe! I’ve been thinking about this salad since I had it last month and your recreation is spot-on! DELISH!
Glad to have validation from another who’s had the “real” Sweetgreen salad. I’m ready to make it again already.
Hi Alicia. I just googled “warm grain salad” and found your blog. I, too, have been thinking about this salad I had at Sweetgreen last Saturday. I just bought all the ingredients and am going to make the salad tonight! Can’t wait. Your blog is great! Glad I found you.
Glad to be found! Thanks, Patricia. I hope you’ll be back…
WOW! This salad was amazing. Googling the ingredients I had on hand led me here, and I’m so glad. Can’t wait to eat the leftover tomorrow!
So glad you landed here and thrilled you enjoyed this salad. It’ll be a regular here as long as these ingredients remain in season. Thanks for your kind comment!
This will now be known to me as The Miracle Salad. I suspected I would like it (yum!), but my daughter, a terribly picky eater and hater of anything green, actually ate it and now wants it as her bedtime snack. Amazing!!!!! I substituted feta cheese for the goat cheese and it works beautifully. Thanks Alicia!
Looks delish. Does anyone have any suggestions for gluten-free grains to replace the barley and farro that would keep the dish as close to the original as possible?
Hi Eliza! Yes, you might try quinoa and/or brown rice. Both are gluten free and similar in texture. Let me know how it turns out! Alicia
This looks so good Alicia. I’m pinning now and will be trying the recipe soon!
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