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Harvest Bowl with Maple Dressing

Packed with fall veggies like butternut squash and beets, which really shine when roasted and topped with the most delicious dressing ever, this bowl is going to become a favourite!
Nov 16, 2023 | Joy McCarthy

This Harvest Bowl with Maple Dressing features my favourite fall vegetables including butternut squash, carrots, broccoli and beets. Yes it's healthy but make no mistake it is incredibly delicious. I consider this bowl healthy comfort food.

It's packed with flavour and texture, all while being incredibly nutrient dense and fulfilling. What more could you ask for? I have a feeling you're going to love this as much as my Sweet Potato + Kale Salad Bowl from The Joyous Cookbook (it's very popular)! You can enjoy this as side dish to your favourite protein source like Roast Lemon Garlic Chicken or Maple Tempeh.

Fall Harvest Salad

Sure there’s lots of chopping, but my Swiss Modern Chef’s Knife from Victorinox makes it effortless and easy. Having a good quality chef's knife like this one is an absolute kitchen essential. It is Swiss made and Victorinox's stainless, wear-resistant steel blade is of incredible quality, in fact it has a lifetime guarantee.

Fall Harvest Salad

The dressing and toasted pumpkin seeds tie it all together beautifully with an amazing punch of flavour from the maple and apple cider vinegar in the dressing and the crunch of the pumpkin seeds. If you have time, it's worth quickly toasting the pumpkin seeds for an added crunch and flavour.


Fall Harvest Salad

This recipe is...

  • Vegan, gluten-free and nut-free
  • Packed with gut-loving and blood sugar balancing fibre
  • Bursting and flavour and nourishment
  • The perfect dish on a chilly day

Let's get to this amazing recipe!


Mains & Sides
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  • 1 small butternut squash, cubed (about 2 cups)
  • 1/2 head broccoli, chopped
  • 4 carrots, chopped
  • 3 beets, chopped
  • 2-3 tbsp extra-virgin olive oil
  • 1 tsp garlic powder
  • 2 tbsp dried rosemary
  • Sea salt + pepper to taste
  • 1 cup brown rice or brown basmati rice
  • 2 cups water
  • 2 large handfuls arugula or spinach
  • 1/2 cup extra-virgin olive oil
  • 2-3 tbsp maple syrup
  • 4 tbsp apple cider vinegar
  • 2 tbsp dijon mustard
  • Garnish with ¼ cup pumpkin seeds*
  1. Preheat the oven to 375 C and line 2 sheet pans with parchment paper.
  2. Bring 2 cups of water to a boil and add rice, reduce to low temperature with lid on. Cook according to package instructions (usually 30-45 minutes).
  3. Evenly spread butternut squash, broccoli, carrots and beets on sheet pans. Place broccoli on its own sheet pan as it will cook faster than the other ingredients. Drizzle with olive oil and season with garlic powder, rosemary and sea salt and pepper. Bake for 25-30 minutes. Check the doneness of broccoli at 20 minutes and remove from the oven if done.
  4. Meanwhile, in a mason jar, combine salad dressing ingredients and give a good shake to mix or whisk together in a small bowl.
  5. Once all the vegetables are cooked, in a large bowl, combine with the rice and arugula. Add the dressing and mix to combine. Finally top with pumpkin seeds.


Serves 4 as a side dish to a main.
*To toast the pumpkin seeds, place on a sheet pan and bake at 350C for about 10 minutes until they get nice and crunchy.

This recipe is sponsored by Victorinox but all opinions are my own.

Joy xo


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