The perfect salad for fall, these roasted harvest bowls are loaded with maple turmeric chicken, crisp apple slices, Brussels sprouts and butternut squash.
After skipping out on Salad Sunday a couple weeks in a row, I’m back in action with this little gem. And you’re in for a treat because these roasted harvest bowls are not only loaded with veggies and lean protein, they’re so easy to whip up!
If you’re looking for a warm, comforting salad for fall and winter, this is perfect because all the ingredients (except the apple slices) are roasted and are added to the salad while still warm. Of course, you can also use this recipe for meal prep and serve the roasted components cold or at room temp. I’ve done both and the bowls taste delicious either way.
The fun part about this recipe is that it pairs together a couple different recipes from EBF (the maple turmeric chicken and the apple cider vinegar roasted Brussels sprouts). I love it when this happens because it brings some of my older recipes back to life and gives you all ideas of how to best use some of the recipes I’ve already posted.
All the flavors in this roasted harvest bowl are amazing (roasted veggies are literally the best!), but the apple cider dressing totally steals the show! It’s slightly sweet, full of cinnamon apple flavor and perfect for dressing a fall/winter bowl like this one.
The apple cider adds a touch of sweetness that pairs nicely with the savory ingredients in this bowl, but if you’re not keen on using apple cider because of the sugar content, you can always use my basic apple cider vinegar dressing for these roasted harvest bowls instead.
If you make these roasted harvest bowl with apple cider dressing be sure to leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers!