Name: Nourishing fall harvest bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lbs kale ((12-16 ounces), shredded); 3 green apples ((or other type of apple of your liking. I used Granny Smiths)(cut into cubes)); 2 cups pumpkin ((cubed)(or sub sweet potato); 1½ cups cooked quinoa ((cooled off)(or use wild rice)); ½ cup dried cranberries; ½ cup pepitas/sunflower seeds ((slightly toasted)); ½ cup walnuts ((roughly chopped)); a few sprigs fresh thyme; 1 double chicken breast ((optional)(or a store bought rotisserie chicken)); 1 tsp dried oregano ((chicken rub)); 1 tsp cumin ((chicken rub)); 1 tsp smoked paprika ((chicken rub)); salt and pepper ((to taste)(chicken rub)); 1 liter chicken stock ((to prepare the chicken in)); ⅛ cup fresh orange juice; ⅛ cup balsamic vinegar; ½ cup extra virgin olive oil; 1 clove garlic ((minced)); 1 tsp honey; salt and pepper ((to taste))

It’s mid September already, can you believe it? Fall is approaching rapidly (I know, it is always warm and sunny here in Nicaragua, but the feeling of fall is what I am talking about and it is definitely here!). I can’t wait for all the pumpkin recipes to make! This nourishing fall harvest bowl has all the fall goodies; apple, walnuts, pumpkin and/or sweet potato.

Do you love fall produce as much as I do? Crisp apples, giant pumpkins, yum yum yum! If you do, you will love this (dinner) salad for sure. Let’s make it together!

How I make this nourishing fall harvest bowl?

This fall salad comes together quite easily. Once the pumpkin is cut into cubes and roasted, all the salad ingredients can be tossed together. And voilá, dinner is ready!

Prepare the chicken

There are several ways to prepare the chicken for this dinner salad. The lazy way; buy a rotisserie chicken and shred it. Or grill pieces of chicken that are rubbed with salt, pepper, oregano, cumin and smoked paprika.

Another way, my preferred way, is to cook a double chicken breast in chicken stock. I rub the chicken with salt, pepper, oregano, cumin and smoked paprika and add it to a large stock pot. I add chicken stock until the chicken breast is submerged and cook it for 20-30 minutes until the chicken is cook. Then I take it out of the pot and shred it.

Roast the pumpkin

I cut the pumpkin in cubes, divide them over a baking tray, drizzle them with olive oil, toss to coat all of them and roast the pumpkin cubes for 20 minutes until softened.

Cook the wild rice or quinoa

I prepare the wild rice or quinoa according to the instructions on the packaging. Once cooked, I let it cool off. If I have leftover rice/quinoa, I use that #zerowaste.

Prepare the kale

For the kale to soften, I shred it, sprinkle it with a pinch of salt and massage it.

Make the dressing

The dressing for this fall harvest bowl is easy to make, I just add all the ingredients to a dressing shaker and shake to combine. That’s it.

Put this fall harvest bowl together

Now I just add all the ingredients together in a large salad bowl and toss to combine it all. I add a bit of the dressing and toss to coat. Now I just have to divide the salad over bowls and dinner is ready! I serve the rest of the dressing on the side, so whoever wants to add more to his/her bowl can.

fall harvest bowl with dressing on the side

I love this nourishing fall harvest bowl! And I hope you do too. It is

nutritious – full of flavor – easy and quick to make – easily adaptable – SO SO delicious!

Looking for more (dinner) salad inspo? How about this wild rice and roasted sweet potato and kale salad, broccoli salad, family friendly Niçoise salad or this papaya black bean salad.

Nourishing fall harvest bowl

All the fall produce in a dinner salad; crisp apples, roasted pumpkin, shredded kale, nuts and seeds all tossed together. Add some shredded chicken for extra protein. So good for lunch, but it also makes for a great dinner salad. Enjoy!

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course lunch, Main Course, Salad, Side Dish

Servings 4 people

Calories 657 kcal

Ingredients

1 lbs kale (12-16 ounces), shredded
3 green apples (or other type of apple of your liking. I used Granny Smiths)(cut into cubes)
2 cups pumpkin (cubed)(or sub sweet potato
1½ cups cooked quinoa (cooled off)(or use wild rice)
½ cup dried cranberries
½ cup pepitas/sunflower seeds (slightly toasted)
½ cup walnuts (roughly chopped)
a few sprigs fresh thyme
1 double chicken breast (optional)(or a store bought rotisserie chicken)
1 tsp dried oregano (chicken rub)
1 tsp cumin (chicken rub)
1 tsp smoked paprika (chicken rub)
salt and pepper (to taste)(chicken rub)
1 liter chicken stock (to prepare the chicken in)

Dressing ingredients

⅛ cup fresh orange juice
⅛ cup balsamic vinegar
½ cup extra virgin olive oil
1 clove garlic (minced)
1 tsp honey
salt and pepper (to taste)

Instructions

Rub the chicken with salt, pepper, oregano, cumin and smoked paprika and add it to a large stock pot. Add chicken stock until the chicken breast is submerged and cook it for 20-30 minutes until the chicken is cooked. Then take it out of the pot, let it cool off slightly and shred it.
Cut the pumpkin in cubes, divide them over a baking tray, drizzle them with olive oil, toss to coat all of them and roast the cubes for 20 minutes until softened.
Prepare the quinoa or wild rice according to the instructions on the packaging. Once cooked, let it cool off. Or if you have leftover rice/quinoa, use that.
For the kale to soften, shred it, sprinkle it with a pinch of salt and massage it with your hands.
Add all the ingredients to a dressing shaker (or other container with a lid) and shake to combine.
Add all the ingredients together in a large salad bowl and toss to combine it all. Add a bit of the dressing and toss to coat. Now just divide the salad over bowls, top each bowl with thyme leaves and dinner is ready! Serve the rest of the dressing on the side.

Notes

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword dinner salad, Fall, fall produce

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