Brimming with seasonal produce, these filling and flavor-packed Harvest Bowls boast roasted squash and Brussels, nutty farro, crisp apple, goat cheese, pecans, and drool-worthy balsamic dressing. Great for meal prep! The most satisfying flavor + texture combo and easy to customize. Add rotisserie chicken for extra protein or keep it veg!
Everything is better served bowl style, ya know? I laid mouth on Sweet Green’s Harvest Bowl recently and I thought, “Hmmm. I can totally make a copycat version of this…possibly even better?”
We’re swapping the wild rice for quick whole grain farro and roasting up pre-chopped squash to cut down on prep. Like my arugula salad with farro, apple, and pumpkin spice pepitas, this bad boy just screams fall!
I landed on “build-your-own because you can really personalize these! Digging sweet potatoes and kale instead? Wanna ditch the Brussels? You do you, boo. I guarantee they’ll taste ridiculously delish no matter what.
The low down on ingredients
- Farro: I love this nourishing, nutty grain base but you can totally make this a salad with just greens if you fancy (and it’ll come together even quicker). I recommend getting a quick cooking one that only takes 10 min!
- Butternut squash: Bursting with vitamin A and C, I love the nutrient punch squash adds roasted in polyphenol-rich extra virgin olive oil. You can also use sweet potatoes.
- Shredded Brussels sprouts: Like my roasted veggie bowl, I love extra veggie (and fiber) goodness! Again, you can omit if they’re not your jam.
- Goat cheese: There’s something irresistible about tangy goat cheese with sweet fall flavors. For dairy free, omit and sub avocado.
- Arugula: For a pop of green and peppery flavor contrast.
- Apple + dried cherries: Amazing sweet tart flavor and chewy texture. You can sub dried cranberries or pomegranate arils for a fresher, less sweet pop.
- Pecans: What’s a fall grain bowl without nuts?! Roasted almonds would also be delish here.
- Chicken: Optional for a protein boost. I take a whole rotisserie chicken and separate it with my fingers in a large baggie to ensure the white meat still gets the flavor from the skin.
- Balsamic dressing: I’m partial to my creamy dressing with the ideal amount of sweet and tang, but you can easily use a store bought one.
Let’s make it!
Add your own spin!
You really just need to check the crunchy, sweet, salty, and tangy boxes. We’ve got options!
- Crunch: Try pecans, walnuts, pepitas, or almonds.
- Sweet veg: Sweet potatoes, butternut, or delicata squash are all delish here.
- Sweet fruit: Dried cherries, dried cranberries, fresh grapes, or pomegranate are delish. Or omit since we have apple!
- Creamy tang: Goat cheese or even white cheddar are amazing here.
- Dressing: Try my apple cider vinegar dressing or use your favorite bottled one.
So you’ve got leftovers?
Store grains and veggies in one container and dressing separately. Assemble right before eating so everything stays vibrant and fresh!
I hope you’re as obsessed with this fun bowl recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Nourishing Harvest Bowls with Balsamic Vinaigrette
-
Prep Time:
15 minutes -
Cook Time:
30 minutes -
Total Time:
45 minutes -
Yield:
4 servings 1x -
Category:
Main Meals -
Method:
Oven -
Cuisine:
American
Description
Brimming with seasonal produce, these filling and flavor-packed Harvest Bowls boast roasted squash and Brussels, nutty farro, crisp apple, goat cheese, pecans, and drool-worthy balsamic dressing. Great for meal prep! The most satisfying flavor + texture combo and easy to customize. Add rotisserie chicken for extra protein or keep it veg!
Ingredients
Units
Scale
Instructions
- Roast veg: Preheat oven to 400F. Line an extra large baking sheet (or two regular ones) with parchment paper for easy cleanup. Place squash and Brussels sprouts on baking sheet. Drizzle with oil an sprinkle with salt and pepper. Toss to coat and spread out so they’re in one even layer, not overlapping. Cook for 30 minutes, tossing halfway through.
- Cook farro according to package directions while veggies roast.
- Make balsamic vinaigrette.
- Assemble bowls by placing a bed of grains in a shallow bowl and a small handful of arugula on the side. Top with veggies, chicken if using, apples, a sprinkle of goat cheese, pecans, and dried cherries. Drizzle liberally with dressing and dig in!
Notes
Optional time savers: Sub frozen or microwave rice for farro (or just serve over arugula for lower-carb/grain-free option), use pre-chopped squash and pre-shredded Brussels, use store-bought balsamic dressing.
Nutrition info without chicken: 541 calories, 29.4g fat, 3.6g sat fat, 6.5mg cholesterol, 460mg sodium, 9.7g fiber, 13.2g protein, 16.9g sugar, 63.2g carbs
