• 2 cups shredded kale
  • 3 beets (diced into ½ inch pieces)
  • 1 tsp dried thyme
  • 1 small delicata squash (sliced into thin wedges)
  • 6 Dr. Praeger’s Broccoli Cakes
  • ½ cup pomegranate seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp olive oil



  • 1 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 2 tbls fresh lemon juice
  • Salt and pepper to taste


Servings: 2

  1. Preheat oven to 375F. In a small bowl combine olive oil, thyme, and salt and pepper to taste. Toss beets with ½ of the olive oil mixture. In a separate bowl, toss squash slices with remaining olive oil.
  2. Roast vegetables on a sheet pan for 30-40 mins until soft. (The beets may need a 5-10 minutes longer than the squash)
  3. While vegetables are roasting, prepare dressing by combining all ingredients and stirring vigorously with a fork until combined.
  4. Prepare Dr. Praeger’s Broccoli Cakes by baking for 10-15 minutes in a toaster oven.
  5. Assemble bowls by tossing kale, squash, beets, and dressing together. Top with Broccoli Cakes, pomegranate seeds, and pumpkin seeds.