Early Winter Squash Bowl

Early Winter Squash Bowl

Early winter just got a whole lot tastier with these squash bowls that are sure to be a crowd-pleaser!!


  • 1 apple, cubed
  • 1 small butternut squash, roasted
  • 1 tsp garlic powder
  • 1/3  cup pomegranate seeds
  • 4 tsp Dijon mustard
  • 2 tbsp Honey syrup
  • 1 cup quinoa, cooked
  • 1 tbsp. lemon juice
  • ¼ cup pumpkin seeds
  • ⅓ cup feta cheese
  • 1 small box kale and spinach mixture 
  • ¼ cup Pomegranate Balsamic Vinegar
  • ½ cup Olive Tree Blend Olive Oil
  • 5 Pepper Sea Salt to taste


  1. Cook quinoa according to package directions. Let cool.
  2. Toss cubed butternut squash in Olive Tree Blend Olive Oil and 5 Pepper Sea Salt
  3. Roast on baking sheet at 400º for approx. 15 minutes, until squash is fork tender. Let cool.
  4. Combine Pomegranate Balsamic Vinegar, Olive Tree Blend Olive Oil, garlic powder, dijon, honey, lemon juice, and 5 pepper sea salt. Whisk together. 
  5. Place salad base (kale/spinach) into a large bowl. Top with cooled quinoa, cooled squash, apples, pomegranate seeds, pumpkin seeds, and feta. 
  6. Drizzle dressing overtop. 
  7. Serve!
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