Date Night Recipes Weeknight Dinners

Fall Harvest Nourish Bowl with a German Wine Pairing

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HAPPY HOLIDAYS! We know that the holidays are all about spending time with family and indulgence but I’m also realizing this year it’s about balance. I feel like it’s easy to get all worked up about all the “bad” foods you’ve been eating over the season but those “bad” foods also probably came with tons of laughs and memorable moments. It’s always important to do and eat what feels good to you. Sometimes, for me, it’s a bowl like this one and sometimes it’s late night pizza and wine.

Kevin and I have taken such an interest in wine this year, we’ve started to learn more about the processes, what makes a good wine, where the grapes come from, what kind of soil they were planted in – the WHOLE THING. Since Kevin is half German I thought it would be fun to pair some German wine with one of our meals so I’ve partnered with German Wine USA ! We tried a classic off-dry Riesling and a lesser-known varietal, Pinot Blanc, and both paired perfectly! Explaining more about them below.

German Wine #1 2016 Rudolf Fürst Pur Mineral Weisser Burgunder

This one is a lot like it’s name, it’s dry and mineral-ey, which is what we typically go for when looking for a white. I’m no wine professional but this one is at the top of my list. Especially at $40. “Weisser Burgunder” or “Weissburgunder” are the German names for Pinot Blanc, which Germany now makes more of than any other region. All three Pinot varieties (Pinot Noir, Pinot Gris, and Pinot Blanc) grow especially well in the cooler climate. You can learn more about other German wine grapes here!

furst german wine

German Wine #2 2016 Kruger-Rumpf Münsterer Rheinberg Riesling Kabinett

The word “sweet” usually comes to mind when people think of Riesling, but it’s actually a very versatile grape that can make wines from bone dry to dessert style. I have to admit – I’m not usually a fan of Riesling, but this one is definitely more toward the dry side but still slightly sweet. It paired perfectly with the spicy sweet potatoes in the fall harvest bowl below. Tip: The trick to picking out your preferred style of German Riesling is all in the label. The driest wines are typically labeled “Trocken” and the next driest style is “Kabinett” like this one. Both of these styles will be fruit-forward and mouthwateringly balanced with high acidity, which is what makes German Riesling so great with food.

german wine bottle close up

There’s a ton of info on Germany’s amazing wines on the German Wine USA website, they even have more wine and food pairings! I hope you’re spending this holiday season with your family, laughing, eating amazing food and drinking phenomenal wine. See you next YEAR!

Thank you to German Wine USA for sponsoring this post and allowing me to continue to do what I love!


Fall Harvest Bowl

Course Dinner, lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2 bowls

Ingredients

  • 1 Sweet Potato cut into cubes
  • 1 Small Delicata squash seeded and cut into half moons
  • 2 Tbs Olive Oil
  • 1 Cup Cooked Farro
  • 2 Cups Fresh Spinach
  • 2 Cups Fresh Chopped Romaine
  • ¼ Cup Chopped Cashews Toasted
  • 1 Cup Shaved Brussels Sprouts
  • 2 Tsp Hot Paprika
  • 1 Tsp Cinnamon
  • 1 Tbs Sea Salt
  • 1 Tbs Avocado Oil Mayo
  • 2 Tsp Apple Cider Vinegar
  • 1 Tsp Coconut Sugar

Instructions

  • Place sweet potato cubes into a medium sized bowl and toss with 1 Tbs olive oil, 2 tsp sea salt and hot paprika. Bake in a 400 degree oven for 15-20 minutes or until crispy and brown
  • In a separate bowl place delicata squash, cinnamon and sea salt and mix to combine. Bake in a 400 degree oven for 10 minutes or until cooked through
  • In a skillet on medium high heat add remaining 1 Tbs olive oil and cooked shaved brussels sprouts until crispy and tender. Add a pinch of sea salt to taste.

Dressing

  • Combine avocado oil mayo, apple cider vinegar and coconut sugar, adding a pinch of sea salt to taste.

Assembly

  • Spread spinach and romaine evenly between two bowls. Add cooked farro, sweet potatoes, brussels sprouts, delicata squash, and toasted cashews. Top with dressing, pair with 2016 Kruger Rumpf Münsterer Rheinberg Riesling Kabinett or 2016 Fürst Pinot Blanc “Pur Mineral”