Description
A heart-warming grain bowl bursting with sweet roasted squash and crisp Brussels, tossed with chewy wild rice, juicy cranberries, and buttery pecans, all finished with creamy avocado and a zesty maple-mustard dressing.
Ingredients
- 2 cup cooked quinoa
- 1 cup cubed butternut squash
- 1 cup halved Brussels sprouts
- 1/2 cup cooked wild rice
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 avocado sliced
- 2 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400 °F and line a baking sheet with parchment paper.
- In a bowl, toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper, then spread on the baking sheet.
- Roast vegetables for 20–25 minutes until tender and lightly browned.
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, maple syrup, apple cider vinegar, Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon black pepper to make the dressing.
- In a large bowl, combine cooked quinoa, wild rice, dried cranberries, and chopped pecans.
- Pour the dressing over the grain mixture and toss gently to coat evenly.
- Fold in the roasted butternut squash and Brussels sprouts.
- Divide the harvest bowl into serving dishes and top each with sliced avocado.
Notes
- For extra crunch, toast the pecans lightly before adding.
- Swap in roasted sweet potatoes or beets for variety.
- Dressing can be made a day ahead and stored in the refrigerator.
- Leftovers keep well for up to 3 days when refrigerated.