Autumn Harvest Bowl + Maple Dijon Dressing
This flavorful Autumn Harvest Bowl with Maple Dijon Dressing is delicious grain bowl that has all the flavors of Fall. On the table in about half an hour, it will be your new favorite weeknight dinner!
Equipment
Ingredients
- 3 cups butternut squash diced into ½-inch cubes (¾ of a medium-sized squash)
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1.25 pounds boneless, skinless chicken thighs
- ground black pepper
- 3 cups brussel sprouts shaved
- 1 honeycrisp apple cubed (~1½ cups)
- ⅓ cup honey roasted pepitas
- 2 cups cooked quinoa
- ⅓ cup feta cheese crumbled
- ⅓ cup dried cranberries
Maple Dijon Vinaigrette:
- 3 tablespoons maple syrup
- 3 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon lemon juice
- pinch kosher salt
Instructions
- Prep: Preheat oven to 425℉ and preheat the grill to a medium-high (450℉) heat. Make sure the grill grates are clean.
- Roast Squash: Add 3 cups butternut squash to a large sheet pan, drizzle with 1 tablespoon extra virgin olive oil and then sprinkle with kosher salt. Bake for 10 minutes.
- Prep Chicken: Season both sides of 1.25 pounds boneless, skinless chicken thighs with kosher salt and ground black pepper. Set aside so they are ready to grill when the brussel sprouts go in the oven.
- Add Brussels: Move the cubed squash to one side of the sheet pan. Add 3 cups brussel sprouts (shaved) to the other side of the sheet pan. Return to the oven for 10-15 minutes.
- Grill: Bring the seasoned chicken thighs out to the hot grill. Place them directly on the grates and grill for 3-4 minutes per side or until their internal temperature reaches 165℉ (use a meat thermometer). Remove from the grill and rest for 5-10 minutes.
- Make Dressing: In a small mason jar, add 3 tablespoons maple syrup, 3 tablespoons dijon mustard, 1 tablespoon apple cider vinegar, ½ teaspoon lemon juice, and a pinch kosher salt. Secure the lid on top and shake (alternatively you can whisk this together in a small bowl).
- Assemble Bowls: Cut the chicken into bite-sized pieces and divide between bowls with the roasted squash, brussel sprouts, quinoa, apple, pepitas, feta cheese, and dried cranberries.
- Serve: Enjoy with a drizzle of the Maple Dijon Vinaigrette on top!
Notes
- Dairy-Free: omit the feta cheese or use a dairy-free alternative.
- Chicken Thighs: love the flavor of using boneless, skinless chicken thighs but chicken breasts can also be used. Just make sure they are fully cooked to an internal temperature of 165°F.
- No grill? No problem! Feel free to bake the chicken thighs on another sheet pan right next to the veggies in the oven (for about 20-25 minutes total or until their internal temp reaches 165°F) or make some stove top chicken thighs.
- Storage: feel free to keep leftovers in an airtight container in the fridge for 3-4 days. Store the dressing separately to prevent sogginess.
Nutrition
Calories: 579kcal | Carbohydrates: 65g | Protein: 40g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 146mg | Sodium: 447mg | Potassium: 1326mg | Fiber: 10g | Sugar: 26g | Vitamin A: 11784IU | Vitamin C: 81mg | Calcium: 201mg | Iron: 5mg
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