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!
roasted butternut squash seeds or toasted pepitas*
cinnamon and cayenne pepper (optional)
Apple Cider Dressing:
1 cup apple cider
1/2 cup olive oil
2 Tablespoons of whole grain mustard
2 Tablespoon apple cider vinegar
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
Preheat oven to 400°F. Add chopped butternut squash chunks to a baking sheet with oil, sea salt and pepper. Feel free to add a sprinkle of cinnamon and cayenne as well. Toss to coat and pop in the oven for 30-40 minutes, or until squash is tender.
While butternut squash and Brussels sprouts are roasting, make dressing by adding all ingredients into a blender and blending until smooth.
To make the salad bowls, add a base of baby spinach to two bowls. Top with 1 piece of maple turmeric chicken, 1/2 cup roasted Brussels sprouts, 1/2 cup roasted butternut squash and apple slices. Drizzle on the apple cider dressing and top with roasted seeds.
*For roasted butternut squash seeds: preheat oven to 325°. Remove any remaining strings from the seeds and toss with a 1/2 teaspoon oil and a pinch of sea salt. Roast for 30-40 minutes or until crunchy and golden.
Method:Bake and Stovetop
Serving Size:1 bowl, without dressing
Keywords: Roasted Harvest Bowls with Apple Cider Dressing, apple cider, harvest, chicken, Brussels sprouts, butternut squash, fall, salad, salad every day, bowl
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