Autumn Harvest Bowl

Autumn Harvest Bowl|

5 from 1 reviews


  • 1 medium butternut squash, peeled diced (4-5 cups)
  • 1 medium head cauliflower, cut into small florets (5 cups)
  • 1 red onion, peeled and thinly sliced
  • 3-4 medium apples, cored and diced
  • 1/3 dried cranberries (sweetened with apple juice)
  • 1/4 cup olive oil + 2 tbsp divided
  • 1/4 cup pumpkin seeds
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tbsp lemon juice
  • A handful of chopped parsley


  1. Preheat oven to 450 degrees.
  2. Toss butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Spread out on baking sheet in a single layer.
  3. Toss onions and cauliflower with 1/2 tsp salt, 1/2 tsp pepper, and 1 tbsp olive oil. Spread out on baking sheet in a single layer.
  4. Roast vegetables in oven for 15-20 minutes, until squash becomes soft and cauliflower starts browning. Flip with spatula and roast for 5 more minutes.
  5. While the vegetables are roasting, place pumpkin seeds in a dry and toast over high heat, until the seeds become light golden brown. Set aside.
  6. In a large bowl, combine lemon juice and remaining salt and pepper. Whisk rigorously with a wire whisk and slowly drizzle in remaining olive oil. Set aside.
  7. In a large bowl, combine squash, onions, cauliflower, apples, pumpkin seeds, cranberries, and parsley. Drizzle in dressing and gently toss with a spoon until well coated.
  8. *Add grilled chicken if desired*