Fall Harvest Bowl with Maple Miso Vinaigrette
Updated Sep 23, 2025, Published on Oct 22, 2023
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This Fall Harvest Bowl with Maple Miso Vinaigrette is the ultimate cozy fall recipe. It’s nourishing, flavorful, and easy to customize with your favorite toppings. The base starts with hearty wild rice and garlicky sautéed kale, then gets piled high with roasted maple-cinnamon delicata squash and shallots, rotisserie chicken, pumpkin-spiced pumpkin seeds, and creamy Boursin cheese. A drizzle of maple miso vinaigrette ties it all together for the perfect balance of sweet, savory, and tangy flavors.
Looking for more fall recipes? Check out my Creamy Butternut Squash Pasta or Roasted Butternut Squash Orzo with Chicken Sausage.
Why You'll Love this Harvest Bowl
- Nourishing: Hearty wild rice, roasted squash, pulled rotisserie chicken, and kale make this bowl satisfying and wholesome.
- Sweet and savory flavor: Maple-cinnamon squash, tangy miso vinaigrette, and creamy Boursin create the perfect balance.
- Perfect for fall: Seasonal produce and warm spices make this bowl ideal for crisp autumn days.
- Customizable: Swap in your favorite grains, greens, or proteins to make it your own.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Delicata Squash: A winter squash with cream-colored skin and green stripes. Its skin is thin and tender, so it becomes soft when roasted and is completely edible so no peeling needed!
- White Miso: A key ingredient to the dressing. The white miso provides saltiness, umami, and a slightly sweet flavor that compliments the maple syrup.
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Fall Harvest Bowl with Maple Miso Vinaigrette
Equipment
Ingredients
Roasted Delicata Squash and Shallots
- 1 medium Delicata Squash
- 2 Shallots, quartered
- 1 tablespoon Extra Virgin Olive Oil
- 2 teaspoons Maple Syrup
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Cinnamon
- ¼ teaspoon Cayenne
Sautéed Kale
- 5 ounces Kale, chopped into bite-sized pieces
- 1 clove Garlic, thinly sliced
- Remaining oil from delicata squash mixture , see instructions below
- 2 teaspoons Red Wine Vinegar
Maple Miso Vinaigrette
- 2 teaspoons White Miso
- 1 teaspoon Maple Syrup
- 1 teaspoon Balsamic Vinegar
- ½ teaspoon Light Soy Sauce
- ¼ teaspoon Garlic Powder
- ⅛ teaspoon Ginger Powder
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Water, or as needed to thin dressing
- Kosher Salt, to taste
Other Ingredients
- ½ cup Wild Rice, uncooked
- 4 tablespoons Shallot & Chive Boursin Cheese, crumble about half of the container (or use any flavor you prefer)
- ½ cup Rotisserie Chicken, shredded
- ½ cup Pumpkin Seeds, I used Trader Joe's Pumpkin Spiced Pumpkin Seeds
Instructions
- Cook wild rice according to package directions (this takes the longest, so start first). Prepare the other ingredients while it cooks.
Roasted Delicata Squash and Shallots
- Preheat oven to 425°F. Trim ends of delicata squash, slice in half lengthwise, and scoop out seeds. Cut into ½-inch half-moons. Toss squash slices and shallots with olive oil, maple syrup, salt, pepper, cinnamon, and cayenne.
- Spread on a rimmed baking sheet, reserving any excess oil/maple mixture in the bowl. Roast 12 minutes, flip, then roast 8–10 minutes more until golden and tender.
Sautéed Kale
- While squash roasts, heat a skillet over medium. Add the reserved oil/maple mixture, then garlic; cook 1 minute. Add kale and sauté about 5 minutes until just wilted. Stir in red wine vinegar, then remove from heat.
Maple Miso Vinaigrette
- In a small bowl, whisk miso, maple syrup, balsamic vinegar, soy sauce, garlic powder, ginger powder, and olive oil until smooth. Whisk in water to thin as needed. Taste and season with salt.
Assemble Bowls
- Divide rice and kale between bowls. Top with roasted squash and shallots, shredded chicken, Boursin cheese, and pumpkin seeds. Drizzle with vinaigrette and serve warm.
Video
@carolbeecooks I made the best fall harvest bowl for dinner. It’s nourishing, flavorful, and really gets you in the fall mood 🍂 #harvestbowl #delicatasquash #wildrice #fallrecipes
♬ original sound - OVO
Notes
- Start the rice first since it takes the longest. Use microwavable rice for a shortcut.
- Swap delicata for butternut or acorn squash.
- Leave out the chicken or add chickpeas for a vegetarian option.
- Store components separately in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
