Eat with the colours of the season with this recipe, it’s everything you love about autumn in one bowl

 

 

 

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

METHOD

Cook the quinoa according to package directions. Preheat the oven to 400F / 200C / Gas 6. 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!