Autumn salad Flatout bowls

11
11
9
SmartPoints® value per serving
Total Time
0 min
Serves
4
Difficulty
Easy
This savory recipe is perfect to make whenever you have any leftover potatoes, mushrooms, and/or rice that you need to use up. The bowls also feature a delightful mix of arugula, Granny Smith apples, dried cranberries, walnuts, and crumbled goat cheese. If you don't like the peppery bite of arugula, you can use mixed greens or spinach instead. Swap out the walnuts and goat cheese with whatever you have on hand as well, from almonds and pistachios to cheddar and blue cheese. One of our favorite things about this recipe is its versatility! The flatbread bowl presentation really puts it over the top too.

Ingredients

Cooking spray

5 spray(s)

Flatbread(s)

4 item(s)

Fat-free Italian salad dressing

¼ cup(s)

Uncooked sweet potato(es)

1 medium, cubed and baked

Button mushrooms

8 oz, sautéed in water

Arugula

5 oz

Cooked wild rice

¼ cup(s)

Granny Smith apple

2 medium, diced

Dried cranberries

¼ cup(s)

Walnut(s)

½ cup(s), coarsely chopped

Soft-type goat cheese

2 oz, crumbled

Black pepper

1 pinch, to taste

Instructions

  1. Preheat oven to 350° F.
  2. Coat bottom of four ceramic or oven-safe cups with cooking spray. Place cups upside down. Place one flatbread on each cup bottom, and bake in oven 5-10 minutes, until browned and flatbread is hardened.
  3. Pour dressing in a large bowl. Add vegetables, rice, and remaining ingredients. Toss until well combined, and season with pepper to taste. Divide mixture among flatbread bowls.

Notes

Source: www.flatoubread.com