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!
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So good! Bc I didn’t have all ingredients on hand, I replaced the squash with sweet potatoes, spinach with arugula, and apple cider with OJ. I also topped with nutritional yeast. So yummy and will be adding it to the dinner rotation!
So glad you loved this recipe, Kristen! Thanks for the review. I so appreciate it. 🙂
This was so tasty! I used chicken thighs (bone in, skin on) and roasted them in the oven in a cast iron frying pan. This skin crisped up beautifully! The dressing was magical and really pulled together all the flavors of the Brussels sprouts and squash. I’m looking forward to the leftovers tonight!
Yay!! So glad you enjoyed this recipe, Lesia. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so thank you! <3
My dad is a chef so I tend to be very picky with food, but honestly this recipe was DELICIOUS. The flavors all came together in such a cohesive way. Would absolutely make this again and again. Thank you for the recipe! Can’t wait to try more from your website 🙂
I’m so glad to hear that you enjoyed this recipe, Marisa! And thank you for taking the time to come back to leave a comment and star rating. The ratings are super helpful!!
Delicious!! The perfect fall salad
I’m so happy you enjoyed this salad! Thank you so much for taking the time to leave a comment (and star rating). It means the world to me!
These bowls look amazing! I want to put that dressing on everything! Love how nutrient dense these are with all the flavors of fall.