Description

Autumn Salmon & Squash Bowl is a cozy, nourishing fall dinner made with roasted squash, tender baked salmon, and hearty grains, all drizzled with a simple maple-Dijon dressing. This colorful bowl captures the essence of autumn with warm flavors, vibrant textures, and balanced nutrition — perfect for weeknight dinners, meal prep, or seasonal gatherings.

Ingredients

Scale

For the Bowl:

2 medium salmon fillets (about 6 oz each)
2 cups cubed butternut or acorn squash
1 tablespoon olive oil
Salt and black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon maple syrup (optional, for glazing)
2 cups cooked quinoa or farro
2 cups baby kale or arugula
¼ cup pomegranate seeds
¼ cup toasted pumpkin seeds or walnuts

For the Dressing:

2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper, to taste

Instructions

Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, smoked paprika, salt, and pepper. Roast for 20–25 minutes, flipping halfway through, until golden and tender.
Cook the Salmon: Season salmon fillets with olive oil, salt, pepper, and optional maple syrup. Bake on a parchment-lined tray for 10–12 minutes until flaky and tender.
Prepare the Base: Cook quinoa or farro according to package directions. Fluff and set aside.
Make the Dressing: Whisk olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
Assemble the Bowls: Divide quinoa or farro among bowls. Top with baby kale, roasted squash, and flaked salmon. Sprinkle with pomegranate seeds and pumpkin seeds. Drizzle with dressing and serve warm.

Notes

Use parchment paper to prevent sticking and easy cleanup.
Don’t overbake the salmon — remove when just opaque in the center.
Pat squash dry before roasting for crisp edges.
For a vegan version, replace salmon with roasted chickpeas or tofu.
Keep dressing separate for meal prep and drizzle before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner, Healthy, Meal Prep
Method: Baked, Roasted
Cuisine: American, Seasonal

Nutrition

Serving Size: 1 bowl
Calories: 480
Sugar: 9g
Sodium: 420mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 35g
Cholesterol: 65mg

Keywords: Autumn Salmon Bowl, Salmon and Squash Recipe, Healthy Fall Dinner, Roasted Squash Bowl, Salmon Meal Prep, Gluten-Free Dinner, Lyndy’s Kitchen