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Roasted harvest bowls with veggies, apples, maple turmeric chicken, and an apple cider dressing.

Roasted Harvest Bowl

  • Author: Brittany Mullins
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 2


The perfect salad for fall, these roasted harvest bowls are loaded with maple turmeric chicken, crisp apple slices, Brussels sprouts and butternut squash.


  • 2 maple turmeric chicken breasts, sliced
  • 1 cup apple cider vinegar Brussels sprouts
  • 1 large butternut squash, peeled and chopped
  • 1 Tablespoon avocado or olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 crisp apple, thinly sliced
  • baby spinach
  • 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


  1. 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.
  2. While butternut squash and Brussels sprouts are roasting, make dressing by adding all ingredients into a blender and blending until smooth.
  3. 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.

  • Category: Salad
  • Method: Bake and Stovetop
  • Cuisine: American


  • Serving Size: 1 bowl, without dressing
  • Calories: 515
  • Sugar: 32 g
  • Sodium: 1585 mg
  • Fat: 16 g
  • Carbohydrates: 70 g
  • Fiber: 13 g
  • Protein: 32 g
  • Cholesterol: 64 mg

Keywords: Roasted Harvest Bowls with Apple Cider Dressing, apple cider, harvest, chicken, Brussels sprouts, butternut squash, fall, salad, salad every day, bowl