In The Kitchen | Fall Harvest Bowls with Maple Dijon Vinaigrette

Good Day Central Illinois

Fall Harvest Bowls with Maple Dijon Vinaigrette

All you need:

For the Vinaigrette:

¼ cup apple cider

2 Tablespoons olive oil

1 Tablespoon apple cider vinegar

½ Tablespoon pure maple syrup

2 teaspoon Dijon mustard

1 Tablespoon minced shallot

Salt and pepper to taste

For the Bowls:

2 cups of Brussel sprouts, trimmed and halved

1 small sweet yellow onion, sliced

1 medium sweet potato, cut into small cubes

1 Tablespoons olive oil

1 tsp dried thyme

2 cups sliced grilled chicken

2 cups finely sliced kale

¼ cup dried cranberries

¼ cup sliced almonds

2 cups cooked wild rice, wild rice blend, or brown rice

All you do:

  1. Preheat oven to 400.
  2. In a large bowl, add the Brussel sprouts, sweet yellow onion, sweet potato, 1 Tablespoon of olive oil, and thyme. Stir to combine then pour out onto a large, parchment lined baking sheet. Evenly spread out vegetables into a single layer and roast for 25 minutes.
  3. While the vegetables are roasting, make the vinaigrette. In a mason jar, add all ingredients for vinaigrette and top with lid. Shake to combine and set aside.
  4. In a medium bowl, add the kale, cranberries, almonds, and 3 tablespoons of the vinaigrette.

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