Fall Harvest Bowl

It’s finally here! The best season of all – Fall! To celebrate the beginning of the season, I “meal prepped” a Fall Harvest Bowl to take to work for lunch. Read on to find out how to make this easy Fall meal.

This bowl has all the best ingredients Fall has to offer – butternut squash, pumpkin seeds, apples, arugula, goat cheese, and Brussels sprouts. It’s healthy and delicious and you should go make it right this minute! My original intention was to make a Fall salad, but when I saw Pumpkin shaped pasta at Trader Joe’s I knew I wanted to make more of a bowl. Feel free to use as much or little of each ingredient as you like for this Fall Harvest Bowl.

Ingredients:
1 butternut squash
Olive oil
Salt
Pepper
Cinnamon
Brussels sprouts
Trader Joe’s Zucchette Pasta
Arugula
Pumpkin Seeds
Apples, chopped
Goat Cheese

For the dressing:
1/2 cup olive oil
1/4 cup maple syrup
1/4 cup balsamic vinegar
2 tbsp dijon mustard
1 clove garlic, minced
1 tsp thyme
salt & pepper to taste

Directions:
1. Set oven to 375 degrees
2. Bring a pot of water to boil for the pasta
3. Cook the pasta al dente and put off to the side to cool
4. Chop butternut squash into 1″ chunks and spread them out on one half of a baking sheet
5. Spread the brussels sprouts on the second half of the sheet
6. Toss with olive oil, salt, pepper, and a tiny pinch of cinnamon
7. Roast for 30 minutes, turning the vegetables once
8. While the vegetables are roasting, prepare the dressing by combining all the ingredients and mixing well
9. Top the arugula with the roasted vegetables, pasta, pumpkin seeds, chopped apples, and goat cheese.
10. Drizzle the dressing over the bowl and enjoy!

This recipe is great to pack for lunch because it’s on the lighter side, but fills you up. The ingredients also stayed fresh for a full 5 days. Let me know if you try it!