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Harvest Kale Bowl with roasted rosemary butternut squash

  • Yield: 3-4 1x



For the salad:

2 cups peeled and cubed butternut squash

2 sprigs fresh rosemary, stems removed

1 tbsp extra virgin olive oil

4 cups kale, de-stemmed and chopped

½ honey crisp apple, chopped

½ cup pomegranate seeds

¼ cup fresh mint, chopped

1 cup cucumber, chopped

4 tbsp goat cheese

For the dressing:

¼ cup extra virgin olive oil

3 tbsp fresh lemon juice or apple cider vinegar

1 tbsp pure maple syrup

½ tsp sea salt

Pepper to taste

Pan fried oat topping:

½ tbsp extra virgin olive oil

¼ cup oats


  1. Preheat the oven to 400 degrees. Place squash on a lined baking sheet and toss with extra virgin olive oil, salt, pepper, and rosemary. Roast for 20-25 minutes or until tender. Remove from the oven.
  2. On medium to low heat add the olive oil and oats to a pan. Heat for 4-5 minutes, stirring until the oats are slightly golden and crispy. Remove from the pan.
  3. In a small bowl or glass jar whisk together the salad dressing ingredients. In a large bowl add the chopped kale, and drizzle with the salad dressing and mix well. Let it sit for 5 minutes to let the flavours come together.
  4. Top the salad with the remaining salad ingredients and the oat topping.