Fall Harvest Bowl with Maple Miso Vinaigrette

Name: Fall Harvest Bowl with Maple Miso Vinaigrette
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 medium Delicata Squash; 1 tbsp Olive Oil; 2 tsp Maple Syrup; 1/2 tsp Black Pepper; 1/2 tsp Salt; 1/2 tsp Cinnamon; 1/4 tsp Cayenne; 2 Shallot (quartered); 5 oz Tuscan Kale (chopped into bite-size pieces; I used a couple big handfuls ); 1 clove Garlic (thinly sliced); Remaining oil from delicata squash mixture (*see directions); 2 tsp Red Wine Vinegar; 2 tsp White Miso; 1 tsp Maple Syrup; 1 tsp Balsamic Vinegar; 1/2 tsp Soy Sauce; 1/4 tsp Garlic Powder; 1/8 tsp Ginger Powder; 1 tbsp Water (or as needed to thin out dressing ); Salt (as needed to taste); 1/2 cup Wild Rice (uncooked); 4 tbsp Boursin Cheese (I used shallot & chive flavor; crumble about 1/2 of the container ); 1/2 cup Rotisserie Chicken (shredded ); 1/4 cup Roasted Pumpkin Seeds (I used Trader Joe's Pumpkin Spiced Pumpkin Seeds)

11 steps

Prep:30minCook:45min

This recipe is Fall in a bowl! It's made of wild rice, maple roasted delicata squash, Boursin cheese, rotisserie chicken, kale, and a super flavorful maple miso vinaigrette.

Updated at: Thu, 21 Nov 2024 06:15:31 GMT

Ingredients

2 servings

Instructions

Step 1

Cook the wild rice according to package instructions. This step took the longest, so start with this and prepare the other ingredients while the rice cooks

Delicata Squash

Step 2

Preheat oven to 425 degrees.

Step 3

Trim both ends of the squash. Slice the squash in half lengthwise using a chef's knife. Use a spoon to scrape out the seeds and flesh from the center of the squash. Place the 2 halves cut-side down and cut each squash half crosswise into 1/2 inch thick slices.

Step 4

Transfer slices to large bowl. Add all ingredients listed in the delicata squash ingredients section to the bowl. Mix to combine well.

Step 5

Transfer squash slices evenly on a rimmed baking sheet. *Keep the remaining oil/maple mixture from the squash in the bowl to use for the sautéed kale. Place in the oven and roast for 12 minutes. Flip and roast for another 10 minutes or until golden brown.

Sautéed Kale

Step 6

While the squash cooks, heat a pan over medium heat and *add the remaining oil/maple mixture in the bowl from the delicata squash.

Step 7

Add the sliced garlic and cook for 1 minute until softened.

Step 8

Add the kale pieces and stir to combine. Cook for 5 minutes until slightly wilted, but still crisp. Pour in the red wine vinegar, stir to combine, and set aside for serving.

Maple Miso Vinaigrette

Step 9

Whisk together all ingredients except the water and salt. Once the mixture is smooth, add water as needed to thin the dressing to your desired consistency. Taste and season with salt as needed.

Other Instructions

Step 10

To assemble the bowls, evenly divide all ingredients. On one half of the bottom of the bowl, add the wild rice. On the other half, add the sautéed kale. Place the squash and shallots on top on one side, on the other side add shredded rotisserie chicken.

Step 11

Sprinkle with the crumbled Boursin cheese and pumpkin seeds. Drizzle with your desired amount of the vinaigrette.

View on Carol Bee Cooks

↑Support creators by visiting their site 😊