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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


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


  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. 



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