Chicken & Veggie-Packed Quinoa Bowls with Honey Mustard
Nothing says feel good fall food like this warm harvest grain bowl! It’s packed with chicken, butternut squash, and a tangy honey mustard dressing that perfectly coats every bite. (If you’re obsessed with grain bowls like me, try this warm salmon barley bowl next!)
Why this recipe works
I love this grain bowl not only because it keeps me full for a good long while (thanks, quinoa!), but also because of its incredible texture! You already know I love kale salads immensely, but the addition of sweet and savory roasted squash, crispy chickpeas, crunchy apples, goat cheese, and pepitas? Let’s just say this salad is the opposite of boring.
Fantastic for meal prepping lunches all week long or enjoying as the centerpiece for a hearty dinner, this salad has it all.
For more hearty salad recipes (especially for kale lovers!), be sure to try my fall kale salad with apple, kale quinoa salad, or kale salad with pan-seared salmon next!
Homemade Salad Dressing
The honey mustard vinaigrette is made with a nice extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, minced shallot, fresh chives, tarragon, kosher salt, and black pepper.
The remaining ingredient list can be found in the recipe card below.
Jump to RecipeBut feel free to swap out the rotisserie chicken with any leftover chicken you’ve got — this would be delicious with oven-roasted tarragon chicken or juicy ground chicken burgers.
Ingredient Substitutions
- Other grains: Substitute quinoa with farro, barley, or wild rice, brown rice.
- Vegetables: Swap butternut squash with sweet potatoes or carrots.
- Protein: Add roasted sausage, leftover Thanksgiving turkey, or even a soft-boiled egg. And of course you can omit meat entirely.
- Nuts/Seeds: Use sunflower seeds or sliced almonds instead of pepitas.
- Cheese: If you’re not a fan of goat cheese, try feta, ricotta salata, or really any cheese you love.
If you’re looking for a fantastic recipe to use up hearty whole grains, try my Italian sausage and wild rice soup next!
Directions
- Make the dressing. Combine salad dressing ingredients in a mason jar. Shake vigorously until emulsified or whisk in a small bowl. Set aside to let the flavors meld.
- Roast the butternut squash. Preheat your oven to 425°F. Spread cubed squash on a baking sheet, drizzle with olive oil, and season with spices. Roast for 20 minutes, then flip the pieces.
- Add chickpeas. Scatter chickpeas on the baking sheet alongside the squash. Drizzle with more olive oil and return to the oven. Roast an additional 17-20 minutes until the squash is tender and chickpeas are crisp.
- Assemble the bowl. In a large bowl, combine quinoa, kale, roasted squash, chickpeas, apples, pepitas, goat cheese, and fresh herbs. Drizzle with the honey mustard dressing and toss well. Taste, adjust seasoning, and garnish with flaky sea salt. Serve warm or at room temperature.
Ari’s Best Tips!
- Dry the chickpeas well before roasting to ensure maximum crunch.
- Massage the kale with a drizzle of olive oil for extra tenderness if serving the bowl at room temperature.
- Layer flavors in the dressing by allowing it to sit for at least 10 minutes before using.
Make-Ahead and Store
- To make-ahead: Prepare the dressing and roast the squash and chickpeas up to 2 days in advance. Store separately in airtight containers and assemble just before serving.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Why I don’t recommend freezing: While the grain base freezes well, the kale, fresh herbs, and apples won’t fare as well. For this reason, I strongly recommend enjoying this fresh.
Serving Suggestions
This is 100% a complete and filling meal entirely on its own. If you like, you could serve it with crusty bread. We never say no to a sourdough baguette!
A light white wine would be fantastic alongside. Try pairing it with a glass of Picpoul de Pinet (one of my personal favorites!) or a crisp Chenin Blanc.
Enjoy this hearty, wholesome, and vibrant Warm Harvest Grain Bowl as a meal-prep option or a comforting weeknight dinner. It’s a delicious celebration of fall and winter produce!
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Warm Harvest Grain Bowl with Chicken, Squash, and Honey Mustard
Equipment
Ingredients
For the honey mustard vinaigrette
- ¾ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 2 tsp Dijon mustard or whole grain mustard
- 2 tsp honey
- ½ medium shallot, minced, about 2-3 Tbsp
- 2 Tbsp chives
- 1 Tbsp fresh tarragon, finely chopped
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
Ingredients
- 2 cups cooked quinoa (or farro, wild rice, wheat berries, barley etc.)
- 1 bunch of 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 (or 2 medium sweet potatoes), peeled and cut into ⅓-inch cubes
- 2 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp ground cinnamon
- ¼ tsp freshly ground black pepper
- Pinch of cayenne pepper (or more if you want extra heat!)
- 1 (15.5 oz) can chickpeas, drained, rinsed, and patted dry
- 1 medium apple, such as Honeycrisp, Gala, or Fuji, cut into matchsticks about ¼-inch thick and 1-inch long
- ⅓ cup pepitas (pumpkin seeds) or halved pecans
- 4 oz goat cheese
- Flaky sea salt
Fines herbs
- 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. Preheat an oven to 425°F. Combine ¾ cup olive oil, ¼ cup apple cider vinegar, 2 tsp dijon, 2 tsp honey, ½ minced shallot, 2 Tbsp sliced chives, 1 Tbsp chopped tarragon, ½ tsp Kosher salt and ¼ tsp black pepper in a mason jar, then secure with lid and shake vigorously. Alternatively, can place all ingredients in a small bowl, then whisk. Set aside.
- Roast the butternut squash. Place cubed butternut squash on a rimmed baking sheet, then drizzle with 2 Tbsp olive oil, 1 tsp kosher salt, ½ tsp garlic powder, ½ tsp ground cinnamon, ¼ tsp black pepper, and a generous pinch of cayenne pepper. Transfer to the preheated oven and cook for 20 minutes. Carefully remove, then flip the squash pieces over.
- Add the chickpeas. When you flip the squash, add 1 can of drained, rinsed, and dried chickpeas. Add another drizzle of olive oil, then return the sheet pan to the oven. Cook for an additional 17-20 minutes, or until the squash is tender and the chickpeas are crunchy.
- Assemble the salad. Place 2 cups of cooked quinoa and the thinly sliced kale leaves in a very large mixing bowl. To this, add the roasted squash, chickpeas, matchstick apple pieces, ⅓ cup pepitas, 4 oz goat cheese, and 1 Tbsp each of chopped parsley, chives, tarragon, and chervil. Drizzle the honey mustard vinaigrette on top, then toss really well. Taste and adjust seasoning, then serve hot or room temperature with a few pinches of flaky sea salt. Enjoy!
Notes
- To make-ahead: Prepare the dressing and roast the squash and chickpeas up to 2 days in advance. Store separately in airtight containers and assemble just before serving.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Why I don’t recommend freezing: While the grain base freezes well, the kale, fresh herbs, and apples won’t fare as well. For this reason, I strongly recommend enjoying this fresh.
Nutrition
Photography by Jo Harding.
This was outstanding. Perfect for lunches all week or more likely a couple of days. Thanks for your elevated yet approachable and delicious recipes. Happy New Year!
Oh my goodness, this looks amazing Liz! Thank you so much for sharing. Wish I could reach through the screen and grab a big forkful. Also, totally agree — this one is fantastic for meal prepping lunches! Cheers, Ari
excellent recipe, I’ve just did it for lunch and it was fantastic
Thank you! I love how well it holds up over the course of the week, totally perfect meal prepped lunch! Cheers, Ari
This warm harvest grain bowl sounds perfect for fall! I love the chicken, butternut squash, and tangy honey mustard dressing. The focus on incredible texture, with crispy chickpeas, crunchy apples, and goat cheese, makes this quinoa bowl sound truly satisfying and anything but boring. Great details!