Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette

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Cozy Autumn Grain Bowls loaded with fresh, seasonal ingredients for the best fall meal! Build a hearty harvest bowl with massaged kale, wild rice, quinoa, roasted spiced sweet potatoes, apples, & smoked gouda, then finish it all off with a homemade maple cinnamon vinaigrette. Enjoy warm or cold, these wholesome bowls are perfect for fall dinner parties, weekday lunches, & everything in between!

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.

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

I’m a salad girl, through & through. When you do salads right, they’re hard to beat – filled fresh flavor, great texture, & so nutritious! I’ll gladly eat a good salad any day of the year, but once fall rolls around I begin to crave something a little more comforting…that’s exactly when it’s time to bust out a cozy harvest bowl!

This autumn grain bowl recipe is one of my absolute favorites. It’s filled with all of the best fall ingredients: a hearty base of shredded kale & wild rice is piled high with spiced sweet potatoes, crisp apple, chopped nuts for extra crunch, & smoked gouda for a little bit of creaminess in every bite.

It all comes together to create oh-so-satisfying bowls with the most perfect combination of flavors & textures: smoky, sweet, crunchy, chewy, & more. It’s seriously the coziest salad you’ll ever try!

Recipe Highlights

You’re going to LOVE this Autumn Grain Bowl recipe. It’s…

Packed with fall flavors & good-for-you ingredients. A combination of hearty grains & fresh fall produce creates the perfect balance of light & nutritious and hearty & satisfying.

Easy to customize. As written, this recipe uses shredded chicken, it’s easily made vegetarian or vegan – suggestions provided below!

Perfect for meal prep. Enjoy these bowls warm, cold, or at room temperature. Meal prep & make-ahead suggestions provided below!

Sure to be your new favorite fall salad – it’s honestly THAT good! ♡ Read on to learn more about this Autumn Grain Bowl recipe, or jump straight to the recipe & get cookin’!

Key Ingredients

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.

Inspired by the season, this fall grain bowl recipe is loaded with fresh, autumnal flavors & hearty textures. To make them, you’ll need…

  • Grains – I like to use a hearty combination of wild rice & quinoa for rich flavor & varying textures. However, any grain(s) you love work! Brown rice &/or farro are 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. If you don’t love kale, try baby kale – it’s much milder in flavor with a more delicate texture.
  • Chicken – Use leftover roasted chicken or feel free to grab a rotisserie chicken at the store.
  • Sweet potatoes – Tossed in a simple spice rub & cooked until roasty-toasty. Feel free to sub whatever hearty fall veggies you have on hand – butternut squash, carrots, & even cauliflower are great options.
  • Apple – I always opt for Honeycrisp this time of year! You can’t beat its sweet, juicy flavor & extra-crisp bite.
  • Cheese – Just a little, because I can’t not! Shredded smoked gouda or sharp white cheddar are 2 of my faves for harvest bowls.
  • Nuts – A sprinkle of chopped walnuts or pecans adds another layer of texture & crunch to each bite.

Feel Free To Customize!

The ingredients list here is admittedly lengthy, but it was crafted to create a grain bowl with layers of flavors & textures – the secret to a show stopping salad!

Feel free to dial it back based on your time constraints or preferences (dairy-free, vegetarian, & vegan options provided below!) or use ingredients you already have on hand for convenience.

The Perfect Fall Grain Bowl Dressing: Maple Cinnamon Vinaigrette

This particular grain bowl dressing is a fall-inspired twist on my favorite maple balsamic vinaigrette. The littlest dash of ground cinnamon creates the slightest kiss of warmth, making a dressing that’s tangy, sweet, caramelly, & warm. It tastes just the way fall food should, & it couldn’t be simpler to make.

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.

Full Recipe Directions, including step-by-step photos, are included in the Recipe Card, below.

Maple Cinnamon Vinaigrette. ⇢ Add olive oil, aged balsamic, pure maple syrup, garlic, ground cinnamon, & some S&P to a blender or food processor, which emulsifies a smooth & creamy vinaigrette in a matter of seconds. Once creamy, sprinkle in some finely chopped fresh herbs & the cinnamon maple balsamic vinaigrette is ready to use.

Autumn Grain Bowl Assembly

Once all of the harvest bowl ingredients are prepped & the maple cinnamon vinaigrette is ready to go, assembly is a cinch!

1

Massage the kale. Place shredded kale in a large bowl & drizzle a little cinnamon balsamic vinaigrette over top. Using your hands, work the vinaigrette into the kale until the leaves wilt slightly & turn vibrant green. Why? ⇢ It sounds ridiculous, this quick “massage” makes a tremendous difference in hearty kale’s texture. Massaged kale is slightly softened, making it a little easier to chew.

2

Assemble the grain bowls. Add wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, & walnuts to the the bowl on top of the massaged kale. Drizzle more of the cinnamon vinaigrette over top (don’t hold back – no judgement here!) & toss it all up to combine well.

3

Enjoy! 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 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.

How to Make Grain Bowls Easier: Meal Prep & Assembly Tips

As much as I love them, I’m the first to admit that grain bowls are a little high maintenance. Cooking a couple of different grains, chopping up a variety of veggies, & making a homemade dressing quickly feels like a lot of work for 1 salad! The good news? 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

There are a few simple tasks you can complete with about 20 minutes of active prep. When it’s time to make your autumn grain bowls, all you have to do is prep the sweet potatoes & make the vinaigrette – easy!

  • Cook the wild rice & quinoa (separately) according to package directions to eliminate any stove time whenever you’d like to assemble the autumn grain bowls. (<5 minutes active prep)
  • Shred rotisserie chicken. For even faster shredded chicken, toss the meat into the bowl of your stand mixer & let the paddle attachment do all the work! (5 minutes active prep)
  • 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. (<5 minutes active prep)
  • 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. (5 minutes active prep)

Grain Bowl Shortcut

A good grain bowl really needs 2+ grains 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 ⇢ buy a 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. Whatever works best for you!

Easy Recipe Variations – Vegetarian & Vegan Options

For vegetarian grain bowls ⇢ Omit chicken, or swap it 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.
  • 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 ⇢ Take the vegetarian version one step further by omitting cheese or replacing 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 Cozy 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! ♡ 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.

Autumn Grain Bowls with Maple Cinnamon Vinaigrette

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

Description

These Cozy Autumn Grain Bowls are a longtime PWWB favorite. It’s honestly the perfect fall salad! Each bowl is loaded with fresh, seasonal ingredients that create layers of cozy flavors & satisfying textures:

  • Grains. I like a combination of hearty wild rice & delicate quinoa. If you don’t feel like cooking up multiple grains from scratch, store-bought grain blends are a great grain bowl shortcut. For an even quicker option, grab a couple packets of “quick cook” grains or some frozen brown rice. 
  • Hearty fall ingredients, like roasted spiced sweet potatoes, sweet & crisp apples, & chopped nuts for extra crunchy texture.
  • Maple cinnamon vinaigrette, a simple homemade salad dressing that’s borderline drinkable! Mix it up in your food processor or blender for even quicker results. 

I like to finish them off with a little shredded chicken for an extra punch of protein. If you prefer a vegetarian or vegan grain bowl, be sure to check out the blog post, above, for some plant-based protein ideas. 

One last note – while they’re so fun to eat, grain bowls can kind of be a pain to prepare. I like to break prep up into a couple of phases, which makes all the difference for me. Check the Recipe Notes, below, for more guidance!


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, harvest grain 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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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. 12.11.22
    Liz said:

    Amazing! Love the comforting fall flavors! Thanks for sharing!

    • 12.12.22
      Erin @ Plays Well With Butter said:

      So glad you enjoyed, Liz! We couldn’t agree more 🙂

  2. 10.26.22
    Halli said:

    This grain bowl is seriously so tasty! I could honestly drink the dressing. It’ll be on repeat all winter. Thanks for sharing!!

    • 10.26.22
      Erin @ Plays Well With Butter said:

      Thank you so much, Halli! We’re thrilled to hear that you loved it!💜

  3. 10.17.22
    Bailey said:

    I’ve made these before and they are incredible! A decent amount of work but so worth it. Today I made it with carrots instead of sweet potatoes because that’s what I had and the recipe said you could do this swap but I would not recommend using carrots instead. Definitely just omit the substitute if you don’t have sweet potatoes but it’s amazing with the sweet potatoes! Super filling and very healthy! Will be making again soon with the right ingredients!

    • 10.17.22
      Erin @ Plays Well With Butter said:

      Hi Bailey! So glad you love these Autumn Grain Bowls as much as we do & sorry to hear you weren’t as big of the roasted carrots as a substitution!

  4. 10.16.22
    Kat said:

    This was delicious!! The vinaigrette was earthy, sweet, and acidic. The prep time did take a while (close to an hour), but I think its worth it to have a week of lunches ready to go!

    I added in beets which I roasted along with the sweet potato and pomegranate seeds. I also used Chicken Apple Sausage instead of rotisserie chicken. My cheese of choice was Unexpected Cheddar from Trader Joe’s, and it paired great!

    • 10.17.22
      Erin @ Plays Well With Butter said:

      Hi Kat! The salad sounds so delicious with your add-ins! We totally agree it’s a bit more prep on the front end but worth it for delicious lunches all week long. 🙂 Thanks so much for taking the time to leave a comment!

  5. 10.6.22
    Paige said:

    PSA: Everyone NEEDS to make these! This might be the best salad I’ve ever had. So cozy and comforting, really easy to whip up, and perfect for leftovers!

    • 10.7.22
      Erin @ Plays Well With Butter said:

      Yay! So glad you loved it, Paige! You totally made our day! 🙂

  6. 9.29.22
    Kelli said:

    Made this for lunch today…it is DELICIOUS!!! Definitely will make again and again!

    • 10.4.22
      Erin @ Plays Well With Butter said:

      Thank you, Kelli! We’re so glad you loved it as much as we do! 🙂

  7. 12.8.21
    Rachel Colvin said:

    I just finished eating this for lunch for the third day in a row. I actually got sad halfway through because I realized I only have one day’s worth left after today. This is delicious, GREAT for meal prep, and filling. Perfect Fall/Winter lunch.

  8. 11.29.21
    Britt said:

    Love this salad! I could drink this dressing its so delicious.

  9. 11.22.21
    Melissa said:

    This was so delicious! We used baby arugula because I had some, and it was great. Took it to some friends that had a baby and they asked for the recipe!

    • 11.23.21

      Ah, that’s a fabulous idea & I’m so glad that you & your friends enjoyed!

  10. 10.10.21
    Lori said:

    These were sooo good. Husband and 17 yo son both loved them too. So hearty and great flavors. Thank you for this great recipe.

    • 11.23.21
      Erin @ Plays Well With Butter said:

      Hi Lori! We are so glad to hear that your whole family loved it – thanks for taking the time to share!

  11. 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! 🙂

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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!

  17. 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.

  18. 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

  19. 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!!

  20. 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