Description
Celebrate the cozy harvest season with this vibrant and nutrient-packed bowl. Featuring honey-mustard glazed salmon, earthy roasted butternut squash, and nutty quinoa, it is balanced with fresh kale, crisp apples, and tart pomegranate seeds. This dish offers a sophisticated blend of flavors and textures, perfect for a nourishing, stress-free family dinner that celebrates the very best of autumn’s bounty.
Ingredients
1 cup quinoa, cooked
3 cups lacinato kale, de-stemmed
2 tsp olive oil
1 tsp garlic powder
1 1/2 cups butternut squash, cubed
2 salmon fillets
1 tbsp honey
1 tbsp dijon mustard
1/2 cup pecans, toasted
1/4 cup pomegranate seeds
1 medium apple, sliced
Instructions
Preheat your oven to 400°F (200°C).
Toss butternut squash with olive oil and roast on a sheet pan for 20-25 minutes until tender.
In a small bowl, whisk together honey and dijon mustard to create the glaze.
Place salmon on a parchment-lined tray, brush with glaze, and bake for 10-12 minutes until flaky.
Massage the kale with a little olive oil and garlic powder until soft.
Assemble the bowls by layering the cooked quinoa, massaged kale, roasted squash, and honey-mustard salmon.
Top with toasted pecans, pomegranate seeds, and fresh apple slices.
Notes
Ensure the kale is massaged well to remove bitterness and improve texture. The squash can be roasted ahead of time to save on prep during busy weekdays. Swap pecans for walnuts if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 12g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 85mg