Autumn Salad Flatout Bowls

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Did you know that sweet potatoes, when eaten with the skins on, are healthy and delicious? Yep, they are! You can eat them every day.

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 

Serves: 4
Prep Time:
Cook Time:

Autumn Salad Flatout Bowls

WW® SmartPoints® value: 10 per serving


  • Cooking spray
  • 4 Flatout Light Garden Spinach flatbreads
  • ¼ cup fat-free salad dressing
  • 1 medium sweet potato, cubed and baked
  • 8 ounces button mushrooms, sautéed in water
  • 5 ounces arugula
  • ¼ cup cooked wild rice
  • 2 Granny Smith apples, diced
  • ¼ cup dried cranberries
  • ½ cup walnuts, coarsely chopped
  • 2 ounces soft goat cheese, crumbled
  • Freshly ground black pepper to taste


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.

A Lighter Way to Sauté! Instead of oil or butter, sauté veggies in low-sodium broth or water.

Rate and Review

  1. Manuela December 6, 2016 at 11:57 am #

    Yummy , thanks for this idea

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