Farmer's Market Autumn Grain Bowls with Maple Balsamic Vinaigrette
Recipe type: Grain Bowls
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 bowls
Mixed grains topped with roasted butternut squash, Brussels sprouts, broccolini, tomatoes, and sliced apples. These farmer’s market autumn grain bowls with maple balsamic vinaigrette is the perfect meal for fall.
Roasted Maple Sage Butternut Squash
  • 2 cups cubed butternut squash
  • 4-5 sage leaves, chopped or roughly torn
  • 1 teaspoon olive oil
  • 2 teaspoons maple syrup
Roasted Garlic Broccolini and Brussels Sprouts
  • 4 oz broccolini
  • 4-5 large Brussels sprouts, halved
  • 4-5 large cloves of garlic, minced
  • 1 ½ tablespoons olive oil
  • Pinch of salt
Grain Bowls
  • 2 cups mixed cooked grains
  • 5-6 cherry tomatoes, sliced
  • Half small apple, sliced
  • 2 cups mixed greens
Maple Balsamic Vinaigrette
  • 2 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Pinch of salt (optional)
  1. Preheat the oven to 400F. Line a baking sheet/sheet pan with aluminum foil and lightly grease with nonstick cooking spray or olive oil.
  2. Toss cubed butternut squash with a drizzle of olive oil, maple syrup, and chopped fresh sage leaves. Place these on one side of the baking sheet.
  3. Toss broccolini and Brussels sprouts with minced garlic and a drizzle of olive oil. Place them on the baking sheet.
  4. Sprinkle salt over the butternut squash, broccolini, and Brussels sprouts.
  5. Roast the vegetables for 10-12 minutes. Take the baking sheet out and remove the broccolini and Brussels sprouts once they are cooked to the tenderness of your liking. Lightly toss the butternut squash, then roast for an additional 10 minutes until the butternut squash is browned and tender.
  6. Divide the mixed grains between 2-3 bowls. I like saving grains like quinoa, farro, brown rice, and wild rice from other meals and just toss them together to make these incredible grain bowls.
  7. Next, divide the butternut squash, broccolini, and Brussels sprouts between the bowls. Add sliced cherry tomatoes and slices of apples as well as mixed greens. If you like, you can also add nuts for extra crunch and freshly chopped herbs for flavor.
  8. Whisk together maple syrup, balsamic vinegar, and olive together. Add a pinch of salt if desired. Drizzle this vinaigrette over the grain bowls to taste.
Recipe by Cooking with a Wallflower at