Autumn Grain Bowls with Maple Cinnamon Vinaigrette

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

2 cups cooked wild rice (see Recipe Notes)

2 cups cooked quinoa (see Recipe Notes)

1 to 2 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

½ cup shredded smoked gouda or sharp white cheddar

subheading: for the Cinnamon Maple Balsamic Vinaigrette:

½ cup extra virgin olive oil

¼ cup good aged balsamic vinegar

1 ½ tablespoons pure maple syrup

1 clove garlic

heaping ½ teaspoon ground cinnamon

½ teaspoon kosher salt

½ teaspoon ground black pepper

heaping ½ teaspoon finely chopped fresh rosemary

heaping ½ teaspoon finely chopped fresh thyme

Directions at playswellwithbutter.com

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