Squash Kale Harvest Bowl

The fall harvest bowl of your dreams with perfect pops of color, flavor and seasonal nutrients all tossed in a light but rich maple dijon dressing

Ingredients:

For the bowl:

• 1 bunch of dark lacinato (dino) kale leaves

• 1 small butternut squash (chopped and roasted)

• 2 heads of broccoli (chopped and roasted)

• 1 cup grain of choice (I’m using rainbow couscous but you can use any small pasta or grain such as farro or quinoa)

• 1/2 cup feta

• 1/2 cup chopped walnuts

For the maple dijon vinaigrette:

• 1/2c olive oil

• 1tsp apple cider vinegar

• 1tbsp dijon mustard

• 1 1/2tbsp maple syrup

• Juice from 1 lemon

• 1/2tsp salt

• 1/2tsp pepper

Meal Prep Directions:

• Chop the greens: wash and de-stem the kale, roughly chopping into bite sized pieces. Store everything in a reusable food storage bag.

• Cook your grain: according to package instructions, cool, store in glass food container until ready to assemble.

• Roast your veggies: pre-heat oven to 375

  • wash and chop broccoli into bite sized pieces, add to a baking sheet

  • wash and peel butternut squash (it’s ok if it doesn’t get the entire skin off, it holds extra vitamins and minerals!

  • slice squash in half, spoon out seeds, chop each half length wise into strips then again into cubes

  • add to same baking sheet as the broccoli, keeping separate. Toss each in olive oil, salt and pepper and bake for 20 minutes. If squash is still hard, remove broccoli and continue cooking until soft and slightly charred

• Make the dressing: whisk or shake all ingredients until well combined, storing in a small dressing bottle.

Meal Assembly Directions: I prefer this meal with all prepped ingredients chilled but you can re-heat for a warm harvest bowl.

• Massage your greens:

  • In a large bowl, add your prepped greens and toss with 1/2tsp of salt, massaging into the greens until they begin to “sweat” or look like they have been misted with moisture. This will make your greens easier to chew and digest. Set aside for 2-5 minutes.

• Add prepped ingredients: Make small piles of prepped squash, broccoli, and grain

• Top your bowl: add chopped walnuts, feta and drizzle prepped dressing, tossing until well combined.

Ingredients are best stored separately in a divided food container for up to 5 days.