A hearty, nutritious, and quick dish that’s perfect for crisp autumn days.
When it comes to getting fast, healthy meals on the table between trips to the pumpkin patch, visits to haunted houses, or cozy nights sipping hot apple cider, seafood might not be the first dinner that comes to mind. But with all of the health benefits of a lean protein like salmon packed with omega-3s, we thought it would be a great addition to a flavor-packed seasonal bowl.
This Autumn Harvest Salmon & Squash Power Bowl combines seasonal ingredients with loads of flavor and nutrition. It’s a hearty mix of roasted butternut squash, cauliflower, and quinoa paired with tender, flaky salmon. Quick enough for a weeknight dinner and satisfying enough to enjoy after a full day of fall festivities—whether you’re cheering at a football game, jumping in piles of leaves, or taking in the crisp air on a hayride. Each bite offers the vibrant tastes of autumn, making it an ideal way to stay nourished and savor the best of fall’s harvest.
This power bowl is also endlessly customizable—switch up the ingredients based on your taste or whatever’s in season and handy. Try adding juicy nectarines or fresh pears for a sweet contrast, or dried apricots and cranberries for a touch of tartness. Crumbled goat cheese would bring a creamy element, while more bold options like gorgonzola or bleu cheese could add a distinctive, savory edge. This bowl isn’t just a one-time delight either; it’s great for meal prep too. The kale stays crisp and fresh for a few days, making it an easy grab-and-go meal for a few days – just keep the protein and dressing separate until you’re ready to dig in! Feel free to switch up your protein too – this would be equally delicious with a grilled chicken breast. For a vegetarian twist, simply skip the salmon and add extra quinoa or lentils for a hearty dose of plant-based protein.
As the days get shorter and busier, this power bowl makes it easy to embrace the season without sacrificing the quality of your meals. Each bite bursts with the flavors of autumn, from the tartness of pomegranate seeds to the crunch of pecans and apples, all tied together by a zesty dressing. It’s not just a meal, it’s an invitation to savor fall while staying nourished and energized for the activities and traditions we love most.
| Prep Time 10 mins | Cook Time 15 hours | Total Time 25 mins |
Servings: 2
Ingredients
For the salad:
- 1 cup cooked quinoa
- 3 cups roughly chopped kale, washed and destemmed
- 2 teaspoons olive oil
- 1 teaspoon garlic powder
- 1.5 cups roasted butternut squash
- 1.5 cups roasted cauliflower
- 2 tablespoons avocado oil
- Salt and pepper to taste
- 1 apple, sliced
- 1/3 cup crumbled feta cheese
- 1/3 cup pomegranate seeds
- 1/4 cup pumpkin seeds
- 1/4 cup pecan pieces
- 2 salmon filets
- Consider other seasonal produce like nectarines
For the dressing and marinade:
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- Juice from 1 lemon
- 2 tablespoons honey syrup
- 4 teaspoons Dijon mustard
- Salt and pepper to taste
Instructions
Get your grains going
Start by cooking the quinoa according to the package directions. Fluff it with a fork once cooked and set it aside to cool slightly. This hearty base will add a satisfying texture and an earthy flavor to balance out the vibrant veggies and salmon.
Fire up the oven and roast your vegetables
Preheat your oven to 400°F. Spread cubed butternut squash and cauliflower on a baking sheet, then toss with avocado oil, salt, and pepper until evenly coated. Roast for about 15 minutes, stirring halfway through, or until tender and caramelized around the edges. Allow the roasted veggies to cool slightly before assembling.
Whip up the dressing
In a small mixing bowl, whisk together olive oil, apple cider vinegar, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and well-blended. This tangy-sweet dressing ties everything together and makes each bite pop with flavor.
Prepare the salmon
Place the salmon fillets on a plate and drizzle half of the dressing over them, gently massaging it in to let the flavors absorb. Let the salmon rest for a couple of minutes while the oven preheats or the grill heats up.
Bake or grill the salmon
Lay the salmon on a lined baking sheet and bake at 400°F for about 10-12 minutes, or until it flakes easily with a fork. Alternatively, grill on a stovetop over medium-high heat, searing each side for 3-4 minutes until cooked through. Set aside to cool slightly before flaking it into chunks for the salad.
Massage the kale
Place the washed and dried kale in a large mixing bowl. Drizzle with a teaspoon of olive oil and sprinkle with garlic powder. Using clean hands, gently massage the kale for a couple of minutes, softening it and bringing out a deep, rich green color. Massaging makes the kale more tender and easier to digest, and it’ll better absorb the dressing’s flavors.
Toss the veggies and assemble your salad
In a large salad bowl, add the roasted butternut squash and cauliflower, massaged kale, chopped apple, pomegranate seeds, pumpkin seeds, crumbled feta, and pecans. Lightly toss everything together to mix the textures and flavors in every bite.
Finish with a drizzle
Drizzle the remaining dressing over the salad, ensuring an even coating. This final touch brings all the ingredients together and infuses the salad with brightness and a hint of sweetness.
Enjoy!
Serve immediately while everything’s fresh and vibrant. Dig in and savor the flavors of the season!
Tips
- Go Vegetarian To make this power bowl vegetarian, simply skip the salmon and add extra quinoa or hearty lentils for an extra boost of plant-based protein. You can also toss in chickpeas or black beans for additional flavor and texture.
- Mix Up Your Produce This recipe is easy to personalize with seasonal produce. Try swapping butternut squash for sweet potatoes or adding roasted beets for a richer flavor. For a fruity twist, include nectarines, fresh peaches, or diced pears, or add dried apricots, cranberries, or figs for a pop of sweetness.
- Experiment with Cheeses Crumbled goat cheese or a good feta can add a creamy tang that pairs perfectly with the dressing and roasted veggies. For a bold flavor, try gorgonzola or bleu cheese, which offers a savory contrast against the sweetness of the fruit and squash.
- Perfect for Meal Prep This salad stores beautifully in the fridge, making it an ideal meal prep option. Keep the dressing and salmon separate until you’re ready to eat, and the kale will hold up for a few days without wilting.
- Switch Up the Protein If you’re not in the mood for salmon, this bowl is versatile enough to pair with grilled chicken, seared tofu, or even shrimp. The flavors and textures will still come together deliciously with a different protein.
Embrace the flavors of fall with this Autumn Harvest Salmon & Squash Power Bowl, a meal that captures the season’s best produce and rich flavors while nourishing you for all your autumn adventures. Each bite of this bowl is a reminder that healthy eating can be as easy as it is satisfying. With its combination of hearty grains, seasonal veggies, and savory salmon, this bowl is sure to keep you fueled and ready for everything fall has to offer—from leaf-peeping to cozy evenings by the fire.