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Fall Recipes

Autumn Salmon & Squash Bowl

Eat with the colors of the season with this recipe for a fall salmon and squash bowl! It’s made with garlicky kale, roasted butternut squash and cauliflower, apples, quinoa, pomegranate seeds, pumpkin seeds, feta cheese and pecans, plus honey mustard salmon on top. It’s everything you love about fall in one bowl!

Autumn fall Salmon & Squash bowl with kale, butternut squash, apples, cauliflower, pomegranate seeds, pecans, pumpkin seeds, quinoa and feta cheese

One of my favorite ways to get inspired in the kitchen is to think about what fruits and vegetables are in season. If you follow me on Instagram, then you know fall is my favorite because of pumpkin everything and everything that is in season.

Pomegranate seeds, butternut squash, cauliflower and pumpkin seeds decorate this autumn salmon & squash bowl with the colors of the season in a delicious and nutritious way! Not only are all of these fruits and veggies beautiful, they pack vitamins, minerals and antioxidants in every bite. A salmon harvest bowl at it’s finest!

I love the sweet, savory, crunchy and creaminess of this salad and the honey mustard salmon complements it perfectly. It’s easy to make, and the marinade for the salmon doubles as the dressing for the salad. Win, win!

You could even skip the protein on top and make this fall squash salad a Thanksgiving side dish too! Let’s toss this fall bowl together shall we?!

Autumn salmon & squash bowl ingredients

One of the best things about this salad recipe aside from it being delicious, is that all of the ingredients are really interchangeable. If you don’t have one of the things on this list or prefer a different type of cheese or nut, go for it!

  • lacinato kaleI prefer lacinato kale to curly kale, however if you only have curly kale available that would work too.
  • butternut squash Feel free to peel, cubed and roast a whole butternut squash or purchase cubed butternut squash to save a step. I do not recommend using frozen butternut squash for this recipe.
  • cauliflowerHere too you can get a head of cauliflower and cut it into florets, you can can purchase it cut. I do not recommend frozen for this recipe.
  • apple I used honeycrisp apples for this salad, but feel free to use your favorite variety.
  • quinoatricolor or white quinoa would work.
  • pomegranate seedspomegranate seeds are actually called “arils” and are packed with disease-fighting antioxidants!
  • pumpkin seeds
  • feta cheeseNot a feta fan? No problem, this salad would also be delicious with goat cheese, or shaved parmesan cheese.
  • pecans If pecans aren’t your thing, walnuts or almonds would work well too.
  • wild-caught sockeye salmon
  • avocado oil
  • garlic powder
  • olive oil
  • dijon mustard
  • apple cider vinegar
  • lemon
  • maple syrup
gluten free fall salad with salmon, butternut squash, kale, pomegranate seeds and quinoa - salmon harvest bowl

Tips for making non-boring salads!

Whether you’re making this fall salad or an everyday salad for lunch, try these tips to for making it satisfying and delicious!

  • Use two different types of lettuce to give the salad more “lift”. In the case of this salad, I kept it to just kale, however if you’re not a fan of kale, mixing it with more of another type of green might just get you to eat more of it!
  • Add something crunchy. In order to make a really salad that actually keeps you full, you need to have different flavors and textures — enter something crunchy. In the case of this salad the pomegranate, pumpkin seeds and nuts give each bite a good crunch. Some of my other favorite crunchy salad toppers include baked parmesan cheese, almonds, pistachios, or
  • Add a source of healthy fat. Healthy fat is the difference between a salad that keeps you full for a while and one that keeps you full for a few minutes. Plus, fat helps us better absorb fat soluble vitamins (A, D, E & K) from the veggies that are in the salad. In this case, the pecans and feta are the sources of fat on this salad.
  • Switch up the protein source. In this autumn harvest salad I opted for salmon, but you could also just keep it to quinoa or top it with chicken. Adding a source of protein, whether meat, fish or plan-based, gives the salad more staying power.
Autumn Salmon & Squash bowl with kale, butternut squash, apples, cauliflower, pomegranate seeds, pecans, pumpkin seeds, quinoa and feta cheese

Autumn Salmon Squash Bowl

Maggie Michalczyk, RDN
Eat with the colors of the season with this recipe for autumn salmon and squash bowl! Made with garlicky kale, roasted butternut squash and cauliflower, apples, quinoa, pomegranate seeds, pumpkin seeds, feta cheese and pecans, plus honey mustard salmon on top. It’s everything you love about fall in one bowl! 
Servings 2 servings

Ingredients
  

  • 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

Instructions
 

  • Cook quinoa according to package directions.
  • 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. 
  • In a small bowl combine all of the ingredients for the dressing/marinade and whisk together. Use half as a marinade for the salmon (drizzle on each of the 2 filets) and the rest as salad dressing. Pour marinade on salmon. Bake at 400 degrees in the oven for about 10-12 minutes until opaque or grill on a grill pan on the stove for 3-4 minutes on each side. 
  • Next, massage the washed and dried kale with olive oil and garlic powder for a few seconds. 
  • Toss roasted veggies with the kale. Add chopped apple, pomegranate seeds, pumpkin seeds, feta and pecans.
  • Drizzle with remaining dressing and enjoy! 

more fall recipes you’re sure to love (with some autumn salmon options)!

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ultimate delicious and nutritious fall salad with honey mustard fall salmon
Pumpkin Dinner

Fall Harvest Salad with Pumpkin Vinaigrette

Fall produce is everywhere you look at the grocery store, farmers’ market and on Instagram! The cooler temperatures and flavors of the season were the inspiration behind this fall harvest salad with pumpkin vinaigrette that will have you celebrating autumn with every bite!

I did not always know how to roast a pumpkin or cook a squash, so apples were about as seasonal as I got. As time went on (and my love for all things fall grew) I started learning more about the nutritional benefits of seasonal vegetables, which really opened my eyes to all of the possibilities for what you can do with them.

Pair that with my love of pushing the pumpkin envelope and putting it into as many things as possible and the pumpkin vinaigrette for this salad was born! I also shared this vinaigrette idea in my cookbook, The Once Upon a Pumpkin Cookbook that has 50 recipes and 30 hacks for using pumpkin puree in sweet and savory recipes!

pumpkin vinaigrette

This salad combines quinoa, kale, delicata squash, chickpeas, apples, parmesan cheese, and pumpkin seeds in a delicious and easy to make salad inspired by the flavors of the season! I recently contributed to an article in Women’s Health on 6 legit benefits of quinoa, a must read if you haven’t gotten on board this grain train. Technically, quinoa is not a grain at all but rather a seed  packing a protein punch that many other grains and seeds do not. Quinoa is considered a complete protein because it contains all nine essential amino acids, something very unique to non-meat sources of protein.

I love it served out of a pumpkin like this because not only is it functional but it doubles as table decor! To me fall entertaining means using pumpkins in as many ways as possible and this is one of those creative ways I can not get enough of!

pumpkin spice roasted chickpeas
fall harvest salad
pumpkin vinaigrette

Fall Harvest Salad with Pumpkin Vinaigrette

Maggie Michalczyk, RDN
Dive into loving seasonal produce with this salad that combines the flavors of the season! Powered with plant protein from quinoa, you’ll be satisfied and delighted as you reap the nutritional benefits of these fall foods.
Prep Time 15 mins
Cook Time 40 mins
Servings 4 servings

Ingredients
  

Harvest Salad:

  • 1 pie pumpkin hollowed out for the bowl
  • 2 cup kale
  • 1 cup cooked quinoa
  • 1 small delicata squash
  • 1 can garbanzo beans aka chickpeas
  • 1/2 apple diced
  • 1/4 cup pumpkin seeds
  • 1/4 shredded parmesan cheese
  • 2 tbsp. olive oil
  • 2 tsp. pumpkin pie spice
  • salt and pepper

Pumpkin Vinaigrette:

  • 1/4 cup pumpkin puree
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 2 tsp. grainy mustard
  • 1/2 tsp. red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees F.
  • Wash the outside of the delicata squash and cut off the two ends.
  • Cut the squash into rings, place into a bowl and toss with 1 tbsp. olive oil, salt and pepper. Roast for 15 minutes.
  • Drain and rinse the can of chickpeas. Toss with pumpkin pie spice and once the squash is done roast on a parchment lined baking sheet for 25 minutes.
  • Meanwhile, add 1 tbsp. olive oil to kale and massage. Massaging helps to breakdown the fibers and make it more enjoyable to eat!
  • Once squash is roasted poke out the seeds and cut pieces in half into half moons.
  • Whisk together ingredients for vinaigrette and set aside.
  • In a medium bowl combine, kale, quinoa, chickpeas, apples, parmesan cheese, pumpkin seeds, and squash. Add vinaigrette and toss together.
  • Serve in hollowed out pie pumpkin and enjoy!

XOXO

MAGGIE