Harvest Bowl with Butternut Squash, Apple, and Wild Rice
Ingredients
- 1/2 of a butternut squash, cubed (caramelized, oven toasted)
- 1/2 Granny Smith apple, cubed
- 1/4 cup dried cranberries
- 1/4 cup dried tart cherries
- 1/3 cup vegan feta
- 1 cup cooked wild rice blend
- 1 1/2 cups baby greens & arugula
- 1/2 cup carrots, sliced
- 1 baby cucumber, sliced
- 1/2 Granny Smith apple, cubed
- 1/4 cup dried cranberries
- 1/3 cup vegan feta
- 1 cup wild rice blend
- 1 1/2 cups baby greens & arugula
- 4 tsp apple cider vinegar
- 1 tbsp water
- 2 tsp Dijon mustard
- 1 tsp caraway seeds, toasted and cracked
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 tbsp extra virgin olive oil
Preparation
Prepare the ingredients for each bowl by chopping and slicing accordingly.
For Bowl 1, caramelize and oven-toast the butternut squash cubes.
In a bowl, combine the butternut squash, Granny Smith apple, dried cranberries, dried tart cherries, vegan feta, cooked wild rice blend, and baby greens & arugula.
For Bowl 2, combine the carrots, baby cucumber, Granny Smith apple, dried cranberries, vegan feta, wild rice blend, and baby greens & arugula.
In a separate bowl, prepare the dressing by whisking together apple cider vinegar, water, Dijon mustard, toasted and cracked caraway seeds, salt, pepper, and extra virgin olive oil.
Drizzle the dressing over the prepared bowls and toss to combine.
Serve and enjoy your delicious harvest bowl!