This is the optional promo bar

Fall Harvest Bowl

At the heart of this delicious bowl are butternut squash, cauliflower, and kale, each offering a burst of color and a wealth of health benefits. Butternut squash, a nutritional powerhouse, brings sweetness and essential nutrients to the table, promoting immune health and radiant skin. Paired with cauliflower, a cruciferous marvel, the salad becomes a textured delight rich in fiber, vitamins, and antioxidants, supporting digestion and brain health. Completing the trio is kale, a leafy green powerhouse packed with vitamins and minerals that add robust flavor and nutritional density to every bite.

This recipe also includes an infused olive oil – super easy to whip up, but really elevates the dish. I hope you enjoy this fall treat as much as I did!

Serves 4-6

Ingredients

For the cauliflower and squash

2-3 cups chopped winter squash, peeled (butternut, acorn, kabocha etc)
1 small cauliflower, chopped 
2-3 tbsp olive oil (depending on how much cauliflower and squash are used)
1/2 tsp salt
1/2 tsp garlic powder 
1/4 tsp pepper 

For the dressing

6 tbsp (1/4 cup + 2 tbsp) olive oil 
1/2 tsp salt
1/4 tsp pepper
4 tsp honey
4 tsp mustard
1 tbsp balsamic vinegar
1 tbsp lemon juice 
1 large sprig rosemary 
2 cloves garlic, chopped
4 small peels of the lemon peel
1 tbsp water (or more)

For the salad

2 1/2 cups kale
1 apple, chopped
1/3 cup finely chopped red onion
6-7 pitted dates, chopped
1 15-oz can chickpeas, rinsed and drained
1/2 cup sliced almonds
1 tbsp capers
1/2 tsp salt

Directions

  1. Preheat the oven to 425. Roast the cauliflower and squash. Add the cauliflower and squash to a sheet pan, then add the olive oil, salt, pepper and garlic powder. Toss to combine, then place in the oven for 35-40 minutes, tossing at 20 minutes. The veggies should be slightly browned, but not burnt.
  2. Make the dressing. Add the garlic, rosemary, and lemon peel to a small dish. Heat the oil until it is just hot enough to sizzle, then pour it over the rosemary and garlic mix. Let the mixture sit for about 5 minutes. (*do not overheat the olive oil, as it will change the flavor*) After 5 minutes, strain the infused oil into a mason jar (do not pour the rosemary, lemon, and garlic into the jar). Add the rest of the ingredients to a mason jar, then add the infused oil. Add the cap, then shake well.
  3. Make the salad. Add all ingredients to a large bowl with the cauliflower and butternut squash, add the dressing and toss. 

Categories

Categories

Cleanse Your Life Today!

Subscribe to to receive weekly inspirations, recipes and healthy lifestyle tips from Elissa’s newsletter.

Subscribe today and also receive Elissa’s exclusive Immunity Essentials Guide!

"*" indicates required fields

Name*
This field is for validation purposes and should be left unchanged.