![['A side view of a warm harvest grain bowl featuring chicken, squash, and honey mustard dressing.', 'Close-up photo of a colorful grain bowl with diced chicken, roasted squash, and a drizzle of honey mustard.', 'Detailed view of a nutritious harvest grain bowl with grilled chicken, squash, and a light coating of honey mustard.', 'Side profile of a vibrant grain bowl filled with golden squash, chicken, and a honey mustard sauce.']](https://snacknova.com/wp-content/uploads/2026/07/harvest-grain-bowl_1_U1.webp)
Warm Harvest Grain Bowl with Chicken, Squash, and Honey Mustard
A hearty and flavorful grain bowl combining roasted squash, tender chicken, fresh greens, and a tangy honey mustard dressing for a satisfying meal.
Ingredients
Dressing
- 0.75 cup extra virgin olive oil
- 0.25 cup apple cider vinegar
- 2 tsp Dijon mustard ((or whole grain mustard))
- 2 tsp honey
- 0.5 medium shallot ((minced, about 2-3 Tbsp))
- 2 Tbsp chives
- 1 Tbsp fresh tarragon ((finely chopped))
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 2 cups cooked quinoa ((or farro, wild rice, wheat berries, barley etc.))
Vegetables & Proteins
- 1 bunch kale ((ribs removed, leaves very thinly sliced into ¼-inch strips))
- 2 cups rotisserie chicken ((shredded or chopped, about 2 chicken breasts))
- 1 medium butternut squash ((peeled and cut into ⅓-inch cubes))
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 0.5 tsp garlic powder
- 0.5 tsp ground cinnamon
- 0.25 tsp black pepper
- 1 can (15.5 oz) chickpeas ((drained, rinsed, and patted dry))
- 1 medium apple ((cut into matchsticks about ¼-inch thick and 1-inch long))
- 0.33 cup pepitas ((pumpkin seeds or halved pecans))
- 4 oz goat cheese
Garnishes
- to taste flaky sea salt
- 1 Tbsp fresh parsley ((finely chopped))
- 1 Tbsp fresh chives ((finely chopped))
- 1 Tbsp fresh tarragon ((finely chopped))
- 1 Tbsp fresh chervil ((finely chopped))
Instructions
- Make the dressing: combine olive oil, vinegar, mustard, honey, shallot, chives, tarragon, salt, and pepper in a jar; shake well.
- Roast the squash: toss with olive oil, salt, garlic powder, cinnamon, pepper, and cayenne; roast at 425°F for 20 minutes, flipping halfway.
- Add chickpeas: after flipping squash, add chickpeas; roast for another 17-20 minutes until tender and crunchy.
- Assemble the bowl: combine quinoa and kale, then add roasted squash, chickpeas, apple, pepitas, goat cheese, and herbs. Drizzle with dressing and toss.
Notes
Feel free to customize with your favorite greens or nuts for added flavor and texture.