Directions:
Original Recipe:
https://www.onceuponapumpkinrd.com/autumn-salmon-squash-bowl/
For the salad:
- 1 cup quinoa cooked
- 3 cups roughly 2 bunches lacinato kale, washed and de-stemmed
- 2 tsp. olive oil
- 1 tsp. garlic powder
- 1 1/2 cup roasted butternut squash
- 1 1/2 cup roasted cauliflower
- 2 tbsp. avocado oil
- salt and pepper
- 1 apple chopped
- 1/3 cup crumbled feta cheese
- 1/3 pomegranate seeds
- 1/4 cup pumpkin seeds
- 1/4 cup pecan pieces
- 2 salmon filets
For the dressing & marinade:
- 1/2 cup olive oil
- 2 tbsp. apple cider vinegar
- juice from 1 lemon
- 2 tbsp. honey syrup
- 4 tsp. Dijon mustard
- salt and pepper to taste
Step 1
Cook quinoa according to package directions.
Step 2
Preheat the oven to 400 degrees F. Toss cubed butternut squash and cauliflower florets with avocado oil and season with salt and pepper. Roast on a baking sheet for approximately 15 minutes until the squash is fork tender. Let cool.
Step 3
In a small bowl combine all of the ingredients for the dressing and whisk together.
Step 4
Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds.
Step 5
Add Salmon into the bowl with kale, portion out into bite sized pieces using your hands or fork and knife.
Step 6
Toss roasted veggies with the kale. Add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans.
Step 7
Drizzle with remaining dressing and enjoy
