Autumn Harvest Grain Bowl with Roasted Squash and Quinoa

A harvest bowl made from one Trader Joe’s run

Every fall I look forward to seasonal finds at the grocery store. This year I focused on building a harvest bowl that feels like a restaurant salad but requires zero chopping and zero homemade dressing. The trick is combining a few ready-to-use items: air-fried pre-cut butternut squash, ready-to-heat cranberry jalapeño chicken meatballs, and a single salad kit that provides greens, crunchy toppings, and dressing. Add pearled couscous for texture and edamame for extra plant protein, and you have a satisfying bowl that’s simple to assemble.

I shared this on social media and got so many recipe requests—so here’s the full, easy version. It’s my go-to fall harvest salad when I want maximum flavor with minimal effort.

Key ingredients

Below are the six main Trader Joe’s items I used and a few simple notes to help you shop and customize. The full ingredient list and amounts are included in the recipe card.

• Cut butternut squash – Pre-peeled and cubed squash saves time. You’ll need about 10 ounces. If you don’t have pre-cut squash, buy a whole squash and peel and dice it, or substitute sweet potato.
• Cranberry & jalapeño chicken meatballs – Fully cooked and lightly sweet-spicy. They heat up quickly in the air fryer and pair perfectly with the salad kit flavors.
• Cranberry orange salad kit – Includes spinach, dried cranberries, honey-roasted pecans, blue cheese, and an orange vinaigrette. This one bag supplies greens, toppings, and dressing. A harvest apple kit is a good alternative.
• Pearled couscous – Also called Israeli couscous: small toasted pasta pearls that add chew and substance. I toast them in olive oil before simmering for a nuttier flavor, but you can cook them in broth for extra depth.
• Shelled edamame – Ready-to-eat edamame adds plant-based protein and a bright, crunchy bite.
• Spicy honey sauce – Optional but highly recommended: a drizzle of spicy honey balances sweet, savory, and heat with the meatballs.

Not near a Trader Joe’s? No problem. Any spinach-based salad kit with dried fruit and nuts will work, and fully cooked chicken meatballs from another brand are an easy substitute. Pearl couscous and shelled edamame are commonly available at most supermarkets.

Instructions

These steps are designed so everything finishes around the same time—no juggling required. Step-by-step photos are included to guide you visually.

Divide the salad between two bowls, top with warm squash and meatballs, and finish with a drizzle of spicy honey if you like. The couscous simmers while the squash and meatballs cook, so everything is ready together in roughly 25 minutes.

Meal prep the bowls

This recipe is ideal for weekly meal prep. Cook the couscous, roast the squash, and heat the meatballs, then cool and store the cooked components in airtight containers in the refrigerator for up to 4 days. Keep the salad kit greens and dressing sealed until serving to prevent sogginess. At lunchtime, warm the cooked ingredients briefly or serve chilled, then toss with the greens, edamame, and dressing.

Your harvest bowl questions, answered

• What is a harvest bowl? It’s a hearty bowl-style salad that highlights seasonal fall produce, a grain, a protein, and a dressing to tie everything together. This version emphasizes easy store-bought ingredients and extra protein.
• Don’t love butternut squash? Swap in sweet potato (cut into ½-inch cubes and air fry at 400°F for about 12–15 minutes) or delicata squash, which can be roasted with the skin on.
• Warm or cold? Both work well. I like the contrast of warm squash and meatballs over cool greens, but the bowl is also excellent cold for packed lunches.
• Vegetarian options? Omit the meatballs and double the edamame or add roasted chickpeas for crunch. Pumpkin seeds and almonds can boost plant protein further.
• Gluten-free? Replace pearled couscous with quinoa or brown rice to make the bowl gluten-free.

Looking for more protein and flavor?

If you enjoy this bowl, try incorporating other high-protein grains or legumes into your salads—quinoa, farro, lentils, or roasted chickpeas all pair well with fall produce and bold dressings.

High-Protein Fall Harvest Bowl

More bowl recipes

If you like this fall harvest bowl, try other protein-forward bowls and hearty salads for different flavor profiles and seasonal produce.

Mexican Street Corn Chicken Bowls

Blackened Chicken Salad

Chicken Taco Salad with Poblano Ranch

Carne Asada Bowl