Autumn Grain Bowl with Creamy Apple Cider Vinaigrette

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5 from 2 reviews

This vegetarian bowl is packed with all of your favorite seasonal flavors and then pulled together with the creamiest cinnamon-spiced apple cider dressing!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


  • 1 small-medium butternut squash, peeled and cubed (seeds removed)
  • 1 cup brown rice
  • 3 Tbsp tahini
  • 3 Tbsp extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 2 tsp pure maple syrup
  • 1/4 tsp cinnamon
  • 1/2 cup hot water
  • 2/3 cup pre-cooked lentils (see notes)
  • 4 cups leafy greens (like arugula, spring mix or spinach)
  • 1 apple, thinly sliced
  • 1/4 cup bleu cheese crumbles
  • 1 cup purple cabbage, thinly sliced
  • 1/4 cup dried cherries
  • 1/4 cup pecans, chopped


  1. Preheat oven to 400° F. Line a sheet pan with parchment paper. 
  2. Cook brown rice per package directions.
  3. Add squash cubes to sheet pan and toss with olive oil, salt and pepper. Roast for 20-25 minutes until tender and just slightly browned in some spots. 
  4. Meanwhile, make the dressing: add tahini through cinnamon to a large, wide-mouth mason jar (or bowl). Use a stick blender to fully incorporate all of the ingredients; it should be thick and creamy. Gradually add the hot water, until it reaches a pourable consistency. Season with salt and pepper to taste.
  5. To assemble the bowls: layer cooked rice, lentils, greens, squash, apples, bleu cheese, cabbage, cherries and pecans in a shallow dish. Drizzle dressing over the top. 



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • I recommend using the steamed lentils from Trader Joe’s if you have access to one. If not, you can also find canned lentils in many grocery stores now. Also feel free to sub a different protein like broiled salmon, tofu or rotisserie chicken. 
  •  Store any leftover dressing in a small jar in the refrigerator for later.