This Fall Harvest Bowl with Maple Miso Vinaigrette is the ULTIMATE fall recipe! It’s nourishing, so flavorful, and super customizable. The base of the bowl is wild rice and sautéed kale with garlic and red wine vinegar. It then gets topped with roasted maple cinnamon delicata squash/shallots, shredded rotisserie chicken, pumpkin-spiced pumpkins seeds, crumbled Boursin cheese, and a drizzle of the maple miso vinaigrette.
If you’re looking for more fall recipes, check out my Creamy Butternut Squash Pasta or Roasted Butternut Squash Orzo with Chicken Sausage!
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I don’t think many recipes will scream “FALL” like this harvest bowl with ingredients such as roasted maple cinnamon delicata squash, kale sautéed with red wine vinegar, crumbled boursin cheese, and pumpkin seeds. This recipe can be easily modified with different vegetables, proteins, seasonings, seeds/nuts, etc. You can omit the chicken for a vegetarian version or omit the Boursin cheese for a vegan version.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Fall Harvest Bowl with Maple Miso Vinaigrette
Equipment
- Baking Sheet
Ingredients
Delicata Squash
- 1 medium Delicata Squash
- 1 tbsp Olive Oil
- 2 tsp Maple Syrup
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/4 tsp Cayenne
- 2 Shallot quartered
Sautéed Kale
- 5 oz Tuscan Kale chopped into bite-size pieces; I used a couple big handfuls
- 1 clove Garlic thinly sliced
- Remaining oil from delicata squash mixture *see directions
- 2 tsp Red Wine Vinegar
Maple Miso Vinaigrette
- 2 tsp White Miso
- 1 tsp Maple Syrup
- 1 tsp Balsamic Vinegar
- 1/2 tsp Soy Sauce
- 1/4 tsp Garlic Powder
- 1/8 tsp Ginger Powder
- 1 tbsp Olive Oil
- 1 tbsp Water or as needed to thin out dressing
- Salt as needed to taste
Other Ingredients
- 1/2 cup Wild Rice uncooked
- 4 tbsp Boursin Cheese I used shallot & chive flavor; crumble about 1/2 of the container
- 1/2 cup Rotisserie Chicken shredded
- 1/4 cup Roasted Pumpkin Seeds I used Trader Joe's Pumpkin Spiced Pumpkin Seeds
Instructions
- Cook the wild rice according to package instructions. This step took the longest, so start with this and prepare the other ingredients while the rice cooks
Delicata Squash
- Preheat oven to 425 degrees.
- Trim both ends of the squash. Slice the squash in half lengthwise using a chef's knife. Use a spoon to scrape out the seeds and flesh from the center of the squash. Place the 2 halves cut-side down and cut each squash half crosswise into 1/2 inch thick slices.
- Transfer slices to large bowl. Add all ingredients listed in the delicata squash ingredients section to the bowl. Mix to combine well.
- Transfer squash slices evenly on a rimmed baking sheet. *Keep the remaining oil/maple mixture from the squash in the bowl to use for the sautéed kale. Place in the oven and roast for 12 minutes. Flip and roast for another 10 minutes or until golden brown.
Sautéed Kale
- While the squash cooks, heat a pan over medium heat and *add the remaining oil/maple mixture in the bowl from the delicata squash.
- Add the sliced garlic and cook for 1 minute until softened.
- Add the kale pieces and stir to combine. Cook for 5 minutes until slightly wilted, but still crisp. Pour in the red wine vinegar, stir to combine, and set aside for serving.
Maple Miso Vinaigrette
- Whisk together all ingredients except the water and salt. Once the mixture is smooth, add water as needed to thin the dressing to your desired consistency. Taste and season with salt as needed.
Other Instructions
- To assemble the bowls, evenly divide all ingredients. On one half of the bottom of the bowl, add the wild rice. On the other half, add the sautéed kale. Place the squash and shallots on top on one side, on the other side add shredded rotisserie chicken.
- Sprinkle with the crumbled Boursin cheese and pumpkin seeds. Drizzle with your desired amount of the vinaigrette.
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
