fall harvest bowl

Fall Harvest Bowl

Serves: 4

For the dressing:
-1 tbsp. lemon juice
-1/4 c. apple cider vinegar
-2/3 c. olive oil
-1/2 shallot, minced
-1 tbsp. Dijon mustard
-1/2 tsp. honey
-kosher salt
-Freshly ground black pepper
For the bowls:
-1 lb. Brussels sprouts, trimmed and halved
-1 red onion, sliced
-1 cup roasted butternut squash, cubed
-2 tbsp. olive oil, divided
-1 tsp. dried thyme
-kosher salt
-Freshly ground black pepper
-3 c. sliced grilled chicken
-1 c. finely sliced kale
-1 c. zucchini noodles
-1/2 c. sliced almonds
-1/4 c. shaved Parmesan
-3 c. cooked cauliflower rice
1. Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, butternut squash and red onion with 1 tbsp olive oil. 2. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
3. Meanwhile, make the vinaigrette. In a large bowl, whisk lemon juice, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
4. In a medium bowl, mix kale and zucchini noodles with almonds.
5. Add 1/3 c prepared dressing to the salad and toss.
6. Assemble bowls: top 1 cup cauliflower rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken.
7. Top with a drizzle of dressing and serve.