Go Back

Roasted Butternut Squash & Quinoa Harvest Bowl

A cozy, nourishing fall harvest bowl made with roasted butternut squash, fluffy quinoa, leafy greens, cranberries, toasted nuts, and a maple-Dijon dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320

Ingredients
  

Harvest Bowl
  • 3 cups butternut squash, cubed
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 2 cups chopped kale or spinach
  • 0.5 cup dried cranberries
  • 0.33 cup pecans or walnuts, chopped toasted
  • 0.33 cup feta cheese optional
Maple-Dijon Dressing
  • 3 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Toss cubed squash with oil and seasonings, then roast for 30–35 minutes until caramelized.
  3. Cook quinoa in water or broth according to package instructions.
  4. Massage kale with a drizzle of oil to soften.
  5. Whisk dressing ingredients until smooth.
  6. Assemble bowls with quinoa, squash, greens, cranberries, nuts, and feta.
  7. Drizzle dressing over top and serve warm or chilled.

Notes

For meal prep, store dressing separately and add before eating.