Salmon and Squash bowl with Quinoa and Kale

Salmon and Squash Bowl

INGREDIENTS FOR THE SALAD

1 Cup cooked Quinoa

3 cups Kale, washed and de-stemmed 

2 tsp olive oil 

1 tsp garlic powder

1.5 Cup roasted butternut squash 

1 green apple, cut into bite-sized pieces

1/3 Cup goat cheese

2 tsp avocado oil 

0.5 red onion, diced

1/2 Cup Craisins

1/4 Cup sunflower seeds

2 salmon filets (we used skinless filets, but if you aren’t going to chop the filets into the salad, we recommend skin-on for extra texture and flavor)

FOR THE MARINADE AND DRESSING

1/2 Cup Olive Oil

2 Tbsp Apple Cider Vinegar

2 Tbsp honey 

4 tsp Dijon mustard 

Salt and pepper to taste

INSTRUCTIONS

1. Cook quinoa to package directions. 

2. Preheat oven to 400 degrees. 

3. Toss butternut squad with avocado oil and season with salt and pepper. Roast on a baking sheet for 15 minutes or until fork tender. Let cool. 

4. In a small bowl, combine marinade ingredients and whisk together until homogeneous. Use half the dressing as a marinade for the salmon and set the other half aside for later. 

5. Cook the salmon in the oven at 400 degrees for 10-12 minutes until opaque, or in a pan on the stove for 3-4 minutes on each side. 

6. Massage olive oil and garlic powder into kale until evenly dispersed. 

7. Toss roasted squash, sliced apple, goat cheese, sunflower seeds, and Craisins into kale. 

8. Drizzle remaining dressing over salad and enjoy!