For the Cauliflower and Sweets:

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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)

½ tsp salt

½ tsp garlic powder

¼ tsp pepper

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For the Dressing:

6 tbsp (¼ cup + 2 tbsp) olive oil

½ tsp salt

¼ 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)

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For the Salad

2 ½ cups kale

1 apple, chopped

⅓ cup finely chopped red onion

6-7 pitted dates, chopped

1 15-oz can chickpeas, rinsed and drained

½ cup sliced almonds

1 tbsp capers

½ tsp salt

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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 35-45 minutes, tossing halfway. The veggies should be slightly browned.

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. () 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 sweet potatoes, add the dressing and toss.