Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe

I absolutely love how balanced this Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe turns out—it’s like fall in a bowl! The mix of warm roasted veggies and juicy grilled chicken paired with the bright, tangy vinaigrette is comforting yet fresh, making it perfect for dinner any night of the week. Whenever I want something healthy but hearty that still feels a little festive, this recipe comes to mind first.

You’ll find that this Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe is super versatile too. It works well as a quick lunch on the go or a cozy family meal around the table. Plus, the hearty ingredients keep you full without weighing you down, which I really appreciate after busy days.

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Ingredients You’ll Need

Every ingredient in this Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe was chosen to complement one another and bring layers of flavor. When you shop, look for firm Brussels sprouts and sweet potatoes without soft spots for the best roasting results.

• Apple cider: Adds a natural sweetness and depth to the vinaigrette—fresh is best.
• Apple cider vinegar: Works with the cider to balance sweetness with tang.
• Olive oil: Smooths and rounds out the dressing and helps roast the veggies perfectly.
• Shallot: Gives a subtle onion flavor without overpowering the dressing.
• Dijon mustard: Adds a slight kick and thickens the vinaigrette beautifully.
• Honey: A touch of natural sweetness to brighten the dressing.
• Kosher salt & black pepper: Essential for seasoning throughout.
• Brussels sprouts: Trimmed and halved, they roast up crunchy on the outside, tender inside.
• Red onion: Sliced for roasting—adds sweetness and color.
• Sweet potatoes: Cubed small for tender, caramelized bites.
• Dried thyme: A fragrant herb that complements the roasted vegetables.
• Grilled chicken: Sliced for protein; leftovers work perfectly here too.
• Kale: Finely sliced for a hearty, nutrient-dense salad base.
• Dried cranberries: Bring a pop of chewy sweetness and festive flair.
• Sliced almonds: For crunch and a nutty contrast.
• Shaved Parmesan: Optional but adds a savory finish.
• Cooked brown rice: A wholesome grain base that ties everything together.

Variations

One of the things I love about this recipe is how easy it is to tweak! You can swap out veggies or protein depending on what you have on hand—or what suits your mood that day. Have fun making it your own.

• Vegetarian version: I’ve replaced chicken with roasted chickpeas, and it’s just as satisfying with a boost of fiber.
• Different grains: Quinoa or farro work beautifully if you want something different than brown rice.
• Nut-free: If almonds aren’t your thing or if you have allergies, toasted pumpkin seeds make a great crunchy alternative.
• Spicy kick: Add a pinch of red pepper flakes to the vinaigrette—I discovered this when I wanted some heat, and wow, did it elevate the dish!

How to Make Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe

Step 1: Roast Those Vegetables to Perfection

Preheat your oven to 425°F. Toss your halved Brussels sprouts, cubed sweet potatoes, and sliced red onion with a tablespoon of olive oil, salt, pepper, and thyme right on a parchment-lined baking sheet. I love using parchment to avoid any extra scrubbing later! Roast until the veggies are tender and caramelized, which usually takes about 25-30 minutes. Keep an eye on the Brussels sprouts—they should be a little crisp on the edges but soft inside.

Step 2: Whisk Up Your Dijon Cider Vinaigrette

While the veggies roast, whisk together the cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, and honey in a large bowl until smooth and emulsion forms. Season with salt and pepper to taste. I always give this a little taste test because you want that perfect balance—tangy, sweet, and a bit sharp. This dressing pulls the whole bowl together.

Step 3: Build Your Kale Salad Mix

In a medium bowl, toss the finely sliced kale with dried cranberries and sliced almonds. Then drizzle about a third of the dressing over the salad and toss to coat. I find this makes the kale nice and tender without getting soggy—a happy medium that keeps the salad fresh but flavorful.

Step 4: Assemble Your Harvest Bowls

Now the fun part! Start with a base of cooked brown rice (about 1 cup per bowl), top with a generous scoop of roasted vegetables, then add half a cup of the kale salad, and finish with sliced grilled chicken. Drizzle a bit more of that fabulous Dijon cider vinaigrette on top before serving. I like to sprinkle shaved Parmesan over everything for an extra hint of richness.

How to Serve Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe

Garnishes

I love topping these bowls with a sprinkle of shaved Parmesan and sometimes an extra handful of toasted almonds for crunch. Fresh herbs like parsley or thyme leaves also brighten up the flavors and add a lovely touch when you’re serving guests.

Side Dishes

While this bowl is satisfying on its own, I often serve it alongside crusty bread or a warm cup of butternut squash soup to round out the meal. For a lighter touch, a crisp green salad with lemon vinaigrette pairs beautifully.

Creative Ways to Present

For holidays or when friends come over, I like to serve this in individual mini cast iron skillets or Mason jars layered for a charming, rustic look. It’s a show-stopper and a great way to impress without a lot of effort.

Make Ahead and Storage

Storing Leftovers

I store leftover roasted veggies, chicken, and rice separately in airtight containers in the fridge for up to 3 days. Keeping the vinaigrette separate avoids sogginess. When I’m ready to eat, I just toss the kale salad with some fresh dressing right before assembling.

Freezing

I’ve frozen the roasted veggies and cooked chicken successfully—just thaw overnight in the fridge. I usually reheat gently and add fresh kale and dressing after warming to keep textures bright.

Reheating

Reheat the roasted vegetables and chicken in a 350°F oven for about 10-15 minutes to keep their texture. I avoid microwaving the kale salad to prevent wilting, so toss it fresh with dressing after warming everything else.

FAQs

Final Thoughts

This Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Dijon Cider Vinaigrette Recipe has become one of my go-to meals when I want something cozy but still nourishing. It brings the best of fall flavors together in a way that feels both indulgent and wholesome. You’ll enjoy how easy it is to make ahead and how beautifully it holds up for leftovers. Give this recipe a try—I promise it’s one that will quickly find a permanent spot in your recipe rotation.

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