Autumn Harvest Bowl with Roasted Squash, Quinoa & Kale

A harvest bowl from one easy Trader Joe’s run

Each autumn I head to Trader Joe’s as soon as the seasonal items arrive. This year I picked up a handful of fall favorites and planned a simple lunch: a harvest bowl that tastes like a restaurant salad but requires no chopping and no homemade dressing.

The trick is to let store-bought ingredients do the work. Pre-cut butternut squash goes straight into the air fryer, the cranberry jalapeño chicken meatballs are fully cooked and only need to be warmed, and the cranberry orange salad kit supplies greens, toppings and dressing in one package. Add pearled couscous and shelled edamame for texture and extra protein, and you have a bowl that balances sweet and savory flavors while staying satisfyingly filling.

I shared these bowls on social media and received lots of recipe requests, so here’s the full version. It’s a favorite fall salad I keep returning to—I hope you enjoy it as much as I do.

Key ingredients

Below are the six Trader Joe’s items used for this harvest bowl, plus a few notes to help with substitutions. The ingredient list with measurements appears in the recipe card further down.

• Cut butternut squash – Pre-peeled, cubed butternut squash saves time and air-fries beautifully. You’ll need roughly 10 ounces. Many supermarkets carry similar pre-cut squash.
• Cranberry & jalapeño chicken meatballs – These fully cooked meatballs bring sweet, tangy and slightly spicy notes. They only require a few minutes in the air fryer to heat through.
• Cranberry orange salad kit – This kit includes spinach, dried cranberries, honey-roasted pecans, blue cheese and an orange dressing, giving you greens, mix-ins and dressing in one bag. A harvest apple salad kit also works well.
• Pearled couscous – Also called Israeli couscous, these pasta pearls add a pleasant chew and contribute protein. Toasting them briefly in olive oil before adding boiling water enhances the flavor, though cooking in broth is an option for more depth.
• Shelled edamame – Ready-to-eat edamame adds plant-based protein and bright texture. One cup provides a substantial protein boost.
• Spicy honey sauce – A drizzle of hot honey (optional) pairs wonderfully with the cranberry jalapeño meatballs to add a touch of sweet heat.

Not near a Trader Joe’s? No problem. Substitute any spinach salad kit with cranberries and nuts, use pearled couscous or another small grain from your grocery store, and swap in any fully cooked chicken meatballs. Sweet potatoes or delicata squash can replace butternut if preferred.

Instructions

Step-by-step photos are included below to make this recipe simple to follow. The concise instructions in the recipe card show exact times and order so everything finishes together.

Divide the dressed salad between two bowls. Top each with the warm butternut squash and chicken meatballs, and finish with a drizzle of spicy honey if you like. The timing is designed so the couscous, squash and meatballs finish around the same moment, eliminating extra reheating or juggling of components.

Meal prep tips

These bowls make excellent make-ahead lunches. Cook the couscous, squash and meatballs, cool them, and store in airtight containers in the refrigerator for up to four days. Keep the salad kit greens, toppings and dressing sealed separately until mealtime to prevent soggy spinach.

When ready to eat, briefly warm the squash, meatballs and couscous in the microwave for about a minute, or enjoy them chilled. Toss with the greens, edamame and dressing, then add hot honey if desired.

Frequently asked questions

• What is a harvest bowl? A harvest bowl is a hearty salad featuring autumn produce, a grain, a protein and a dressing that unifies the flavors. This version highlights fall ingredients and boosts protein with a short, simple ingredient list.
• Don’t like butternut squash? Swap in sweet potato cubes or delicata squash. Cut sweet potatoes into ½-inch cubes and air-fry at 400°F for 12–15 minutes, flipping halfway. Delicata can be cooked with its skin on for even less prep.
• Serve warm or cold? Both. The contrast of warm squash and meatballs against cool greens is lovely, but the bowl also travels and tastes great cold for packed lunches.
• Vegetarian option? Replace meatballs with extra edamame or roasted chickpeas. Toss chickpeas in olive oil and air-fry with the squash for a crunchy boost. Adding seeds and nuts also increases protein.
• Gluten-free? Swap the pearled couscous for quinoa or brown rice to make the bowl gluten-free.

Looking for more protein and flavor?

If you enjoy this fall harvest bowl, try experimenting with other high-protein bowls and salads. Swap grains, rotate proteins, and add nuts or seeds to customize the nutrition and flavor profile to your taste.

High-Protein Fall Harvest Bowl

More bowl recipes

If you like this harvest bowl, try other high-protein bowls and salads to vary flavors and ingredients. Swap grains, switch proteins, and experiment with dressings to keep lunches interesting.

Mexican Street Corn Chicken Bowls

Blackened Chicken Salad

Chicken Taco Salad with Poblano Ranch

Carne Asada Bowl