Harvest Bowl with Maple Tahini Dressing

Brussels sprouts, butternut squash, cranberries – all the best of the fall/winter harvest in one bowl! Perfect for meal prep as a weekday lunch on the go, or served alongside grilled salmon or chicken breast as a heartier, more protein-packed entrée.

Fall Harvest Bowl with Maple Tahini Dressing

Fall Harvest Bowl with Maple Tahini Dressing


  • -->For the Dressing:
  • 3 tbsp tahini
  • 3 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1/2 cup olive oil
  • salt & pepper to taste
  • -->For the Bowl:
  • 1 small butternut squash, peeled and chopped
  • 1 lb brussels sprouts
  • 5 oz pack greens (spinach, baby kale, power mix... your choice!)
  • 1/2 cup dried cranberries (unsweetened or apple juice sweetened)
  • 1/2 cup pumpkin seeds
  • 4 oz feta crumbles*
  • 2 cups cooked quinoa


  1. Prepare quinoa according to package directions
  2. Preheat oven to 400°F.
  3. While oven is preheating, in small bowl, whisk together all dressing ingredients. Set aside.
  4. Line an aluminum baking sheet with foil and spread cubed butternut squash and brussels sprouts in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 min, or until fork tender. Allow to cool.
  5. In a large sauté pan or wok, heat 1 TBSP olive oil. Add greens and sauté just until wilted. Set aside to cool.
  6. In a large bowl, combine cooled squash, brussels sprouts, greens, dried cranberries, and pumpkin seeds. Toss with dressing (whisk again if separated). Serve atop bed of quinoa and top with feta crumbles.


*Omit the feta to make it vegan/dairy-free


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