My all-time favorite fall dinner that I look forward to making every year, packed with tons of flavor and autumnal produce
Hi friends!! I can’t wait to share this one with you, this is my all time favorite autumn dinner! These harvest bowls combine flavors like balsamic, maple, and tahini. I look forward to making these every fall when the autumn produce is at it’s peak!! They’ve got a bit of sweetness from the apples and maple, savoriness from the tahini, and nuttiness from the squash and pecans. Here’s everything you’ll need for the bowls:
chicken
butternut squash
apples of choice (I like gala here)
pecans or walnuts
arugula
wild rice
goat cheese or feta
shallots
balsamic tahini dressing (I could drink this dressing, it’s that good!!)
If you’re going to make any of my fall recipes soon, make this one. I know you’ll love it!! Full recipe is below, enjoy <3
Autumn Harvest Bowls (serves 3-4)
Chicken:
1-1.5lbs chicken breast or thighs, cubed
2 tbsp olive oil
1 tbsp red wine or balsamic vinegar
3 cloves garlic, finely minced or grated
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 tsp salt + more to taste
Cracked black pepper
Combine all ingredients in a bowl and toss the chicken in the marinade. Marinade for 30 minutes or up to overnight.
To cook: place a large skillet over medium high heat with a bit of olive oil. Once hot, add the chicken to the pan. Cook on one side and then flip the pieces over and cook on the other side until the chicken is opaque all the way through. Use a bit of water or broth to deglaze the browned bits off the pan.
Balsamic tahini dressing:
1/4 cup tahini
2 tbsp balsamic vinegar
2 tbsp apple cider vinegar
2 tbsp maple syrup
1 clove garlic
1 tbsp olive oil
1/8 tsp nutmeg
juice of 1/2 lemon
salt and pepper to taste
water to thin
Combine all ingredients (minus the water) and set aside until ready to serve. Right before serving, add water to thin the dressing to desired consistency.
Roasted squash:
butternut or honeynut squash, peeled and chopped into 1-1 1/2 inch pieces
2 tbsp olive oil
2 tbsp maple syrup
salt and pepper to taste
1/4 tsp nutmeg
Toss butternut squash in the rest of the ingredients and place on a parchment lined baking sheet. Roast at 400 for 25-30 minutes or until squash is tender and slightly browned. Turn off oven and keep squash warm in the oven until ready to serve.
For the bowls:
arugula
cooked wild rice or white rice
chicken
1 shallot, thinly sliced
1 apple of choice, chopped into small pieces
roasted butternut squash
goat cheese or feta
tahini balsamic dressing
pecans, walnuts, or pumpkin seeds (about ½ cup)
Arrange everything in 3-4 bowls and serve with a generous drizzle of the dressing. Dig in and enjoy!! These are really perfect for meal prep as well.
I hope you enjoy this recipe!! It’s truly so so good and I love it so much. I’ll be making these over and over again this fall!!
Follow my Instagram @abigailsapron for more content and recipes.
Have a wonderful Tuesday <3
With love,
Abigail