Autumn Harvest Bowl

This Autumn Harvest Bowl is warm, comforting and filled with healthy ingredients.  The base is made with arugula and it's topped with quinoa, sweet potatoes and goat cheese, along with a delicious maple-tahini dressing for tons of flavor. 

Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time: 25 Minutes Servings: 1  

• Author: Erin- The Almond Eater Blogger

Ingredients

• 2 cups arugula 
• ½ cup quinoa cooked
• 1 small sweet potato roasted
• ½ apple sliced
• ¼ cup chickpeas rinsed
• 2 tablespoon dried cranberries
• 2 tablespoon goat cheese

• 2 tablespoon tahini
• 1 tablespoon maple syrup

• Cook the quinoa according to the package instructions, and roast the sweet potato either in a skillet or in the oven. 
• Add  the arugula to a bowl, then top it with the cooked quinoa, roasted  sweet potatoes, apple, chickpeas, cranberries, and goat cheese. 
• Make the dressing: whisk tahini and maple syrup together until they're well combined. 
• Drizzle the dressing over the bowl and enjoy! 

Substitutions (feel free to use these ingredients instead): spinach/kale, butternut squash, feta cheese, raisins.  Peel and dice the sweet potato,  then add it to a sheet pan with some olive oil salt & pepper and roast in oven at 400 degrees for 20-25 minutes. *Don't slice the apple until you're ready to eat this salad  *Calories are an estimation  

Calories: 733kcal | Carbohydrates: 170g | Protein: 31g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 259mg | Potassium: 1787mg | Fiber: 22g | Sugar: 53g | Vitamin A: 33301IU | Vitamin C: 17mg | Calcium: 295mg | Iron: 9mg 

 This  Oven Baked Salmon is brushed with garlic butter, then sprinkled with a  delicious brown sugar spice mix for the perfectly baked, flavorful  salmon fillet.  

 Prep Time: 10 minutes mins Cook Time: 20 minutes mins Total Time: 30 minutes mins  Servings: 6 servings Calories: 348 kcal Author: Nora from Savory Nothings 

• 1 (2-pound) whole salmon fillet skin-on preferred
• 3 tablespoons melted butter OR olive oil
• 2 cloves garlic minced
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon ground paprika
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ground black pepper to taste

• Prep: Heat oven to 375°F. Place a large piece of foil on rimmed baking sheet,  place salmon fillet on top (skin side down, pink side up). Crimp edges  of foil around salmon to make a little "boat".
• Season: Combine melted butter and minced garlic. Brush half of mixture over  salmon. Combine remaining ingredients in a small bowl, evenly sprinkle  over salmon. Drizzle with remaining garlic butter.
• Bake: Bake salmon for 15-22 minutes, depending on preferred doneness (see  notes for internal temperatures). Baste salmon with juices halfway  through baking, if desired. Once done, remove salmon from oven and rest  for 5 minutes, then serve.

Salmon: I always use a  whole skin-on side of salmon. I like to because it's much harder to  overcook vs single fillets. Feel free to use 4 cut fillets though, and  bake them for 10-15 minutes instead. Garlic: If you don't have fresh garlic, you can use 1 extra teaspoon dried garlic powder. Italian seasoning: I love  the flavor this adds, but feel free to leave it out or use a different  dried herb (oregano is delicious, so is rosemary). 

• I like to stir the garlic into the hot, just-melted butter for the  best flavor. I let the butter sit on the counter for 5 minutes to make  it cool down a little and get a little thicker in texture to make it  easier to brush onto the fish.
• I appreciate that some of you may not want to use aluminium foil,  but please know that cleanup can be a real chore if you choose to skip  it. You will also potentially lose some of the garlic butter due to more  evaporation when it runs all over the baking sheet.
• 15 minutes of baking usually puts a whole salmon fillet at exactly  125°F for me. After 20 minutes, it will be at 140°F. After 22 minutes,  at 145°F. See below for recommended temperatures.

The USDA recommends an internal temperature of 145°F minimum for all fish.  However, this is quite high for salmon and  if you're willing to forego this internal temperature recommendation at  your own risk, 125°F - 130°F is actually when salmon is the most  succulent, while still perfectly flaky.  I usually cook my salmon to 125°F, then  let it rest until it reaches 130°F - about 5 minutes. Then I serve it.  But please pick a temperature you feel comfortable with, and if you want  to cook your salmon to 145°F it will still be perfectly nice. Just make  sure you pull it FAST when it reaches the temperature.  I do highly recommend a food thermometer (affiliate link) for controlled cooking. They are cheap and effective,  and I've been a huge fan ever since I started using one a few years ago.  I even use it to check the internal temperature of cake. Well worth the  small investment! 

Calories: 348kcal | Carbohydrates: 2g | Protein: 34g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 124mg | Sodium: 368mg | Potassium: 843mg | Fiber: 1g | Sugar: 1g | Vitamin A: 431IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg 

These sweet and spicy roasted honey sriracha Brussels sprouts are  so incredibly tasty and addictive. This quick and simple side dish pairs  great with proteins including fish, shrimp, and chicken. Naturally  vegetarian and gluten-free. 

 Prep Time 5 minutes    Cook Time 25 minutes    Total Time 30 minutes             

• 1 1/2 pounds Brussels sprouts, damaged and/or discolored leaves removed, trimmed, and halved
• 2 tablespoons honey
• 2 tablespoons sriracha
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. 
2. Place the Brussels sprouts on the prepared baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss to coat.
3. Arrange  the Brussels sprouts flat side down across the baking sheet in a single  layer and bake on the middle oven rack for 20-25-minutes, until  slightly browned.
4. Meanwhile, combine the sriracha and honey in a medium bowl (big enough to hold the Brussels sprouts) and set aside. 
5. Transfer  the cooked Brussels sprouts to the bowl with the honey sriracha sauce  and toss to coat the transfer them back to the baking sheet and bake for  another 5-minutes.
6. Remove from oven and serve warm. 

Storage: Refrigerate leftovers in an airtight container for up to four days. 

4 

1
Amount Per Serving: Calories: 132Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 401mgCarbohydrates: 23gFiber: 5gSugar: 13gProtein: 5g   

  Author: Jess Larson

Prep Time: 15 Mins

Cook Time: 25 Mins

Total Time: 40 Mins

Yield: 2-4 servings

 Ingredients:

Produce

• 1 Delicata squash (roughly 1 pound), medium
• • 1 clove Garlic
• • 3 tbsp Hardy fresh herbs (rosemary, thyme,sage)
• • 1 bunch Kale
• • 1/2 Lemon
• • 1 Shallot, large

Condiments

• • 1/3 cup Caesar dressing

Baking & Spices

• • 1 Kosher salt & ground black pepper

Oils & Vinegars• 2 tbsp Olive oil

Nuts & Seeds

• • 1/3 cup Pine nuts or chopped walnuts

Bread & Baked Goods

• • 1 Delicata squash “croutons” (below)
• • 1/4 cup Panko breadcrumbs

Dairy

• • 1/3 cup Parmesan
• • 1/4 cup Parmesan, grated

Instructions:

1. Preheat the oven to 425 degrees F, position the oven rack to the tip third of the oven.  Line a baking sheet with parchment paper or foil for easy clean up & set aside. Gather & prep ingredients according to Ingredients List, above, e.g.clena and chop the squash, destem& shred the kale, etc.

2. Prepare the squash: Place the cubed delicata on the prepared baking sheet.  Drizzle with 1 tablespoon of the oil, seasoning with a good pinch of salt & ground black pepper as desired.  Toss to combine, then arrange in an even flat layer.  In a medium bold, combine the breadcrumbs, parmesan, garlic, & fresh herbs. Drizzle the remaining 1 tablespoon olive oil over top, then toss to combine well- the mixture should be relatively crumbly but wet enough to clump when pressed together.  Sprinkle the parmesan coating over the seasoned delicata squash, pressing to adhere.

3. Roast the squash croutons:

Transfer to the oven & roast 20-25 minutes of roasting, until squash is tender & the parmesan crust is golden brown. In the last 3-4 minutes of roasting, add the pine nuts or chopped walnuts   sheet pan to toast. Remove from the oven & set aside.

4. Massage the kale: Meanwhile, as the squash roasts, massage the kale. Place the shredded or finely chopped kale in a large bowl, topping with the thinly sliced shallots & a good pinch of salt. Squeeze the lemon juice over the top.  Use your hands to massage the kale, working the lemon into the leaves until they're vibrant green & wilty. Set aside. 

5. Assembly: to the massaged kale, add the squash croutons, toasted nuts, & shaved parmesan.  Drizzle the Caesar dressing over the topo, then toss to combine well.  Taste & season with additional salt & ground black pepper as needed.

Serve immediately. Enjoy!

Amount Per Serving: Calories: 377 Total Fat: 21.1g Saturated Fat: 6g Trans Fat: 0g Cholesterol: 16 mg Sodium: 809.7 mg Carbohydrates: 25.1g Fiber: 4.4g Sugar: 6.8g Protein: 9.5g