Autumn Salad Flatout Bowls

Did you know that sweet potatoes are the perfect food? Yep, they are! You can eat them every day and feel fabulous.

This hearty salad has all the right stuff to get you through the short, chilly fall days. Wild rice, roasted sweet potatoes, apples, dried cranberries, and tender mushrooms come together in a wholegrain flatbread bowl for a lunch that is anything but boring. Easy to make, delicious to eat. That’s what we’re about at Flatout.

Autumn Salad Flatout Bowls 

4 Flatout flatbreads
1 large sweet potato, cubed and cooked
1 package (8 ounces) button mushrooms, sautéed
1 package (5 ounces) arugula
2 Granny Smith apples, diced
2 ounces goat cheese, crumbled
1/4 cup cooked wild rice
1/2 cup dried cranberries
1/2 cup walnuts, roughly chopped
1/4 cup of your favorite salad dressing (suggested recipe below)
Cooking spray
Salt and pepper to taste

Pre-heat oven to 350 degrees. Spray bottom of a ceramic/oven safe cup, (or the empty can of beans!) then place Flatout flatbread on the bottom of the cup (cup should upside-down) and place in oven to 5-10 minutes until browned and you can feel the flatbread harden. Pour dressing in the bottom of a large bowl. Add vegetables, rice, and other ingredients. Toss until well combined. Add salt and pepper to taste. Divide between flatbread bowls.

Dressing: in a large bowl, whisk maple syrup, vinegar and mustard until well combined. While whisking, drizzle in oil until all oil is incorporated. Season with salt and pepper to taste.

Autumn Salad Flatout Bowls

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