Cozy Autumn Grain Bowls (with Cinnamon Maple Balsamic Vinaigrette!)

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The coziest kale salad you'll ever meet – Autumn Harvest Grain Bowls! These hearty & healthy grain bowls are loaded with autumn-inspired ingredients - kale, wild rice, quinoa, roasted sweet potatoes, apple, & smoked gouda - & finished with creamy cinnamon maple balsamic vinaigrette. These cozy harvest bowls are perfect for a healthy dinner this fall! Meal prep-friendly, easily vegetarian, vegan, &/or dairy-free.
A large white bowl filled with autumn grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. A fork is placed in the grain bowl, nestled to the left side under the wild rice & quinoa. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.

Hearty Autumn Grain Bowls are loaded with fresh, seasonal ingredients for a healthy dinner this fall! Featuring kale, wild rice, quinoa, roasted sweet potatoes, apple, & smoked gouda, it’s all finished off with a creamy cinnamon maple balsamic vinaigrette. These cozy & delicious harvest bowls are perfect for fall dinner parties, weekday lunches, & everything in between! They’re great warm or cold, meal prep-friendly, & easily made vegetarian, vegan, &/or dairy-free.

A large white bowl filled with autumn grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. A fork is placed in the grain bowl, nestled to the left side under the wild rice & quinoa. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.

Pin this Autumn Grain Bowls recipe for later!!!

Autumn Grain Bowls: The BEST Healthy Harvest Bowl Recipe for Fall!

Here’s the deal: I’m a salad girl, through & through. When you do salads right, they’re hard to beat – tons of fresh flavor, great texture, & they’re so, so nutritious.

I’ll gladly eat a good salad any day of the year, but once fall rolls around, the cravings for something a little more comforting start to creep in…

Which is exactly when it’s time to bust out a cozy harvest bowl! This autumn grain bowl recipe is one of my absolute FAVES & is on repeat all season long. It’s filled with all of the best fall flavors that come together and form the most perfect smoky, sweet, crunchy, chewy, & oh-so-satisfying bowls.

A combination of finely shredded kale, wild rice, & quinoa serves as the heartiest base for this autumn grain bowl – kale adds just the right amount of crunch while wild rice adds the perfect amount of chew.

The greens & grains base is piled high with roasty-toasty spiced sweet potatoes, juicy & sweet Honeycrisp apple, chopped nuts for extra crunch, & shredded smoked gouda for a hint of smoky creaminess in every single bite. Finish it off with the best homemade grain bowl dressing for fall…more on that in a second!

Autumn grain bowl shown in a large white bowl. The salad ingredients are all tossed together & the harvest bowl is topped with roasted sweet potato, diced apple & lots of grated cheese. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.

This Harvest Bowl Recipe Is:

  • Packed with fall flavors & good-for-you ingredients.
  • The perfect balance of light + nutritious & also hearty + satisfying.
  • Easy to customize. As written, this recipe uses shredded chicken, but it can be easily made vegetarian or vegan.
  • Perfect for meal prep. You can enjoy these bowls warm, cold, or at room temperature. Meal prep & make-ahead notes are below!
  • & seriously oh-so cozy.

I’m pretty sure it’ll be your new favorite fall salad, because this harvest bowl is honestly THAT good! ♡ Read on to learn more about this Autumn Grain Bowl recipe, or jump straight to the recipe & get cookin’!

Ingredients In Hearty Autumn Grain Bowls

Inspired by the season, this grain bowl recipe features fresh, autumnal flavors and hearty textures.

A large white bowl filled with harvest grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl is a small cutting board with whole walnuts & a paring knife, as well as an apple & a jar of maple balsamic dressing.
Note: full ingredients list & measurements provided in the Recipe Card, below.

What you’ll need to make these Harvest Bowls…

  • Grains – Of course! This grain bowl recipe uses a hearty combination of wild rice & quinoa for rich flavor & varying textures. However, any grain(s) you love will work! Brown rice &/or farro would be my next top picks.
  • Kale – I adore its hearty, toothsome texture, which also makes it an ideal choice for a make-ahead or meal prepped salad. Plus, it’s so, so good for you! If you don’t love kale, I suggest swapping it out with baby kale, which is much milder in flavor & delicate in texture.
  • Chicken – Shredded rotisserie chicken packs a protein punch. Turkey is another excellent choice – sub leftover Thanksgiving turkey for chicken for a healthy, delicious day-after Thanksgiving meal.
  • Sweet potatoes – Tossed in a spice rub & cooked until roasty-toasty. Feel free to sub whatever hearty fall veggies you have on hand – butternut squash, carrots, or even cauliflower are all great options.
  • Apple – I always opt for Honeycrisp this time of year! You can’t beat its sweet, juicy flavor & extra-crisp bite.
  • Onion – I love adding diced red onion to grain bowls for extra flavor.
  • A little cheese – Because I can’t not! Shredded smoked gouda or sharp white cheddar are my faves for harvest bowls!
  • Walnuts – A sprinkle of chopped walnuts adds another layer of texture and crunch to each bite. Pecans (or a combination of both) are also a great choice.

Feel free to customize! The ingredients list here is admittedly a lengthy one! Everything is very simple & it all goes together really well, but you can definitely dial it back based on your time constraints or preferences (dairy-free, vegetarian, & vegan options provided below!).

& A Magical Grain Bowl Dressing

FREAKIN’ CINNAMON MAPLE BALSAMIC VINAIGRETTE!!! I mean c’mon.

This grain bowl dressing is a fall-twist on my favorite maple balsamic vinaigrette, with a dash of ground cinnamon added to the mix (and one of my all-time fave PWWB creations!). It has the perfect balance of tang with sweet caramelly notes. The cinnamon gives the slightest kiss of warmth, making it taste just the way fall food should. It’s straight-up drinkable.

Plus, it couldn’t be simpler to make – combine olive oil, aged balsamic, maple syrup, garlic, ground cinnamon, & some S&P in a blender or food processor. When I make homemade salad dressings, I turn to my blender – the powerful blades do a better job emulsifying a smooth & creamy vinaigrette than I can ever do on my own.

Store this cinnamon maple balsamic vinaigrette in an airtight container in the refrigerator for up to 2 weeks – but I guarantee you’ll use it up before then. It’s the type of sauce you’ll want to put on everyyything. (Don’t say I didn’t warn you!)

Autumn grain bowl placed on light blue surface. A woman's hand reaches into the frame with a jar of maple cinnamon vinaigrette, pouring the dressing into the bowl. In the foreground sits a striped linen napkin. In the background, a small cutting board topped with walnuts, an apple & a small paring knife.

How to Make Grain Bowls: Meal Prep & Assembly Tips

As much as I love them, I’ll be the first to admit that grain bowls can be a little high maintenance. You have to cook a couple of different grains, chop up a variety of veggies, make the dressing… & it can quickly feel overwhelming. I get it! But (there’s a major BUT here!), all of the prep work involved for this harvest bowl recipe is pretty simple, & much of it can be done well in advance.

Meal Prep Tips

When it comes to grain bowls, a little bit of meal prep goes a long way in getting dinner on the table at the end of the day. It doesn’t mean you have to spend your whole Sunday in the kitchen, though – we are very anti-meal prep marathon here at PWWB.

Here are a few simple tasks you can complete in about 25 minutes of active time:

  • Cook the wild rice & quinoa (separately) according to package directions. This takes about 5 minutes of active time & eliminates any stove time whenever you’d like to actually assemble these autumn grain bowls. 
  • Shred rotisserie chicken. Store the shredded chicken in an airtight container in the refrigerator for up to 5 days.
  • Destem & finely shred kale. Store the prepared kale in an airtight container in the refrigerator for up to 5 days. Place a piece of paper towel in the container to soak up any condensation or moisture.
  • Dice 1 large sweet potato & finely dice a small red onion. Store the veggies in individual airtight containers in the refrigerator for up to 5 days.
  • Dice an apple. To prevent browning, store the diced apple submerged in water in an airtight container in the refrigerator for up to 2 days.

By the time you want to make your autumn grain bowls, all you have to do is roast up the sweet potatoes & make the cinnamon vinaigrette – easy!

A large white bowl filled with autumn grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.
Note: full Recipe Directions provided in the Recipe Card, below.

Grain Bowl Assembly

With the harvest bowl ingredients prepped & ready to go, assembly is a cinch:

First, massage the kale: It sounds ridiculous, but “massaging” kale with a little vinaigrette makes a tremendous difference in its texture – the kale slightly softens which makes it a little easier to chew. To massage, place the shredded kale in a large bowl & drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until the kale wilts down slightly & turns a vibrant green.

Pile on the rest of the ingredients: Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the the bowl on top of the massaged kale.

Dress & toss! Drizzle more of the cinnamon vinaigrette over top (don’t hold back – no judgement here!) & toss it all up to combine.

These grain bowls are great served warm, cold, or at room temperature, so feel free to dig in right away or package it up for later. Check the Recipe Notes, below, for storage instructions.

& A Shortcut

In my humble opinion, you really need 2+ grains in a grain bowl to create varying textures & flavors in each bite. Grains aren’t difficult to prepare, but cooking a bunch of different grains for 1 dish can be a little much. My favorite grain bowl shortcut?

Pre-mixed grain blend! Many stores carry pre-mixed grain blends that you can in the same pot all at once. Along similar lines, you can also use those handy packets of quick-cook grains or grab a few bags from the freezer section. Do what works best for you!

Vegan & Vegetarian Options

While I like to add tender chicken to these harvest bowls, you definitely have options if you prefer to keep things plant-based!

For vegetarian grain bowls, swap chicken with…

  • Crispy spiced chickpeas – Drain & rinse a 14-ounce can of chickpeas, patting them as dry as possible with paper towel. Toss them on the sheet pan with the sweet potatoes, doubling the oil & spices to ensure there’s enough to coat the chickpeas. Roast until crispy & delish!
  • Crispy tofu – Dice a block of firm tofu into 1/2-inch cubes, then toss with 1 tablespoon of cornstarch. Double the oil & spices used for the sweet potatoes & coat the tofu cubes. Roast on a separate sheet pan alongside the sweet potatoes for 30-35 minutes, flipping halfway through, until golden & crispy.

For vegan grain bowls, omit the cheese or replace it with your favorite dairy-free cheese. More power to you if you can find something with similar smoky notes to smoked gouda!

Side angle of harvest bowl - a fork is placed in the bowl under the wild rice. The bowl sits atop a light blue surface. In the foreground there is a striped linen napkin & a sprig of fresh thyme. In the background there's a jar of maple balsamic dressing.

I cannot wait for you to try this Autumn Grain Bowl recipe. It’s one of my all-time favorites for fall, & I know you’re going to love it too! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

Love hearty salads and bowls? Try this Autumn Kale Salad (with pancetta-pretzel croutons!), these Roasted Veggie Shawarma Bowls, or this Chipotle Raspberry Chicken Autumn Hummus Bowl next! Happy cooking! ♡

Print
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A large white bowl filled with autumn grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.

Cozy Autumn Grain Bowls

  • Author: Jess Larson
  • Prep Time: 20 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 10 minutes (includes inactive time)
  • Yield: Serves 4 1x
  • Category: Entree Salad & Bowl Recipes
  • Method: Stovetop, Baked, Roasted
  • Cuisine: American

Description

Hearty & healthy autumn harvest grain bowls are loaded with fall-inspired ingredients – kale, wild rice, quinoa, roasted sweet potatoes, apple, & smoked gouda – & finished with creamy cinnamon maple balsamic vinaigrette.

Meal prep-friendly, easily vegetarian, vegan, &/or dairy-free – see Recipe Notes, below, for tips!


Ingredients

Scale
  • 2 cups cooked wild rice (see Recipe Notes)
  • 2 cups cooked quinoa (see Recipe Notes)
  • 12 cups shredded Rotisserie chicken (see Recipe Notes)
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 1 bunch kale, destemmed & finely chopped
  • 1 large apple, diced into ½-inch cubes
  • 1 small red onion, finely diced
  • ½ cup chopped walnuts or pecans
  • 1/2 cup shredded smoked gouda or sharp white cheddar

for the Cinnamon Maple Balsamic Vinaigrette:

  • 1/2 cup extra virgin olive oil
  • 1/4 cup good aged balsamic vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 clove garlic
  • heaping 1/2 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • heaping 1/2 teaspoon finely chopped fresh rosemary
  • heaping 1/2 teaspoon finely chopped fresh thyme

Instructions

A large white bowl filled with harvest grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl is a small cutting board with whole walnuts & a paring knife, as well as an apple & a jar of maple balsamic dressing.

  1. Prep: Preheat the oven to 425 degrees F. Cook the wild rice & quinoa according to package directions. Line a large baking sheet with parchment paper and set aside. 
  2. Roast the sweet potatoes: Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, & kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender & crispy around the edges. Remove from the oven and set aside.
  3. Make the cinnamon vinaigrette: Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, & ground black pepper to a blender or food processor. Blend until emulsified & creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks. 
  4. Other prep: Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, & chop the nuts. 
  5. Assemble the grain bowls: Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.
  6. Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!

Autumn grain bowl shown in a large white bowl. The salad ingredients are all tossed together & the harvest bowl is topped with roasted sweet potato, diced apple & lots of grated cheese. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.


Notes

  • Grains: I love the hearty, textural combination of wild rice & quinoa in these autumn grain bowls, but any blend of grains will work great (brown rice, farro, etc.). Using a pre-mixed grain blend is also a great grain bowl shortcut! Make it your own by using whatever you love most, & if quick-cooking rice is your jam…go for it!
  • Make-ahead & Storage: These harvest bowls are super hearty & store very well. Feel free to prep & assemble in advance, omitting diced apple until serving. Store your grain bowls individually or in one large airtight container in the refrigerator for up to 5 days. Serve warm, cold, or at room temperature.
  • Meal prep: A little bit of meal prep will goes a long way in making grain bowls a little easier to throw together, cutting down on the active prep time involved. There are a couple of different routes you can go for this grain bowl recipe:
    • 15-Minute Meal Prep: Cook the grains in advance to eliminate any stove time the day or night you’d like to make Autumn Grain Bowls. 
      • Cook the wild rice according to package directions. (~5 minutes active)
      • Cook the quinoa according to package directions. (~5 minutes active)
    • 20-Minute Meal Prep: Prep grain bowl components, chopping, dicing, shredding, etc. All you have to do at dinnertime is roast up the sweet potatoes & make the vinaigrette – easy!
      • Shred rotisserie chicken. Store in an airtight container in the refrigerator for up to 5 days.
      • Destem & finely shred kale. Store in an airtight container in the refrigerator for up to 5 days. Place a piece of paper towel in the container to soak up any condensation or moisture.
      • Dice 1 large sweet potato. Store in an airtight container in the refrigerator for up to 5 days.
      • Dice an apple. Store in an airtight container submerged in water to prevent browning in the refrigerator for up to 2 days.
      • Finely dice a small red onion. Store in an airtight container in the refrigerator for up to 5 days.

Keywords: Autumn Grain Bowls, Harvest bowl, healthy, hearty, fall, salad, warm, meal prep, make-ahead, maple balsamic vinaigrette, grain bowl dressing, warm grain bowl recipe

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

A large white bowl filled with autumn grain bowl ingredients: shredded kale, wild rice, quinoa, apple, roasted sweet potato, diced red onion, shredded cheese, chopped walnuts & shredded chicken. A fork is placed in the grain bowl, nestled to the left side under the wild rice & quinoa. The bowl sits atop a light blue surface, surrounded by sprigs of fresh thyme & a striped linen napkin. Next to the bowl are some whole walnuts & a jar of maple balsamic dressing.

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Thank you so much for reading & supporting Plays Well With Butter. This post includes affiliate links for products I truly love & use on the reg in my own home. All opinions are always my own! Should you make a purchase using one of these links, PWWB will earn a small commission at no extra cost to you, which helps me continue to bring you great original & free content.

Don’t forget to pin this Autumn Grain Bowl recipe for later!!!

Autumn Harvest Bowls with graphic text overlay for Pinterest.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 3.30.21
    Christine J said:

    Oh my gahhhhhd this was good. Super complex flavors – that cinnamon vinaigrette is out of control. No surprise – I don’t think I’ve made anything from this website that isn’t incredible.

    • 5.28.21
      Erin @ Plays Well With Butter said:

      Thank you so much Christine! Our team loves the flavors in this one too! If you love maple & balsamic flavors be on the look out for a new recipe for summer when we share some new grilling marinades next week! 🙂

  2. 11.10.20
    Britt said:

    This is exactly the type of meal I would order off a menu because it has so many parts and looks complicated – but its not! The prep notes made this such an easy meal to prep during nap time and throw together for dinner!! The dressing is sooooooo dreamy and delicious, the flavor on the roasted veggies is phenomenal, and its filling and an exciting meal to eat! Definitely adding it this to our regular meal rotations.

    • 6.9.21
      Erin @ Plays Well With Butter said:

      Hi Britt! So glad to hear that you found the prep notes helpful & that you loved the dressing (it is our team’s favorite part too!). If you like this maple balsamic dressing, be on the look out for our new grilling marinades later this grilling season there may be a new maple balsamic inspired one, we think you’ll love!

  3. 10.30.20
    Katie B said:

    This will be a staple in my fall/winter food prep rotation! It’s perfect. I prepped pulled chicken breast in the Instant Pot, & used farro as my grain. The vinaigrette is AMAZING.

    • 6.9.21
      Erin @ Plays Well With Butter said:

      Katie! Yes, we love this grain bowl too! & if you like Farro, you should be sure to check out our Favorite Greek Farro Salad, it’s the perfect side during the warmer Spring & Summer months!

  4. 10.23.20
    Suze said:

    This is so good! I added a pear because my toddler decided to take a few bites out of the apple intended for this and the pear was a solid choice! We used Unexpected Cheddar from Trader Joe’s, which is good on anything but amazing on this. It keeps well in the fridge and I ate it as leftovers two days later with a few blueberries throw in. Also very good. And that cinnamon maple balsamic dressing. AMAZING. A fantastic fall combo that you can easily add:change depending on what you have on hand. Thinking this might be baking into the semi weekly rotation!

    • 6.12.21
      Erin @ Plays Well With Butter said:

      Hi Suze! We love to hear it & are so so glad you enjoyed! The combo of the pear, cheddar cheese, & blueberries sound *chef’s kiss* good! Thank you so much for sharing this comment!

  5. 10.1.20
    Anna said:

    I’ve made this recipe a few times, and it’s always a winner! You really cannot go wrong with it, and with so much that you can prep ahead of time, it’s a great salad to plan for weeknights because it’s just a quick toss together! I could drink the cinnamon maple balsamic vinaigrette. It’s that good.

    • 6.12.21
      Erin @ Plays Well With Butter said:

      Thanks Anna! So glad you enjoyed this one – we love how quick it all comes together too!

  6. 5.20.20
    Kristin said:

    My husband and I ate this for dinner, and we loved it! All the flavors and textures paired really well together. The gouda really makes this salad. I’ll definitely be making this again!

  7. 1.27.20
    Holly said:

    This recipe is very tasty but I’m looking for other dressing suggestions rather than balsamic, I don’t think that this dressing is for me.

    • 1.27.20
      jess said:

      Hi Holly – You could try the PWWB All-Purpose Vinaigrette. It’s made with lemon, white balsamic (sub with white wine vinegar if baslamic isn’t your jam), honey, mustard & garlic & has nice, bright flavor that I think will still pair nicely with the other flavors in these grain bowls.

  8. 11.12.19
    Kiley said:

    Everything I love about fall in one bowl! So good!

    • 1.17.20
      jess said:

      YES! Thanks for sharing, Kiley!!! xx

  9. 10.26.19
    Sheila M. said:

    Thank you for a definite keeper! This was absolutely delicious! You did not exaggerate about the maple balsamic vinaigrette. I could seriously eat it with a spoon. Perfect autumn flavors, sweet, crunchy, smoky and spicy. Yum!!

  10. 10.29.18

    Thanks for sharing! I’ll be making this tomorrow!

    • 10.30.18
      jess said:

      awesome! please let me know how you like it! xo