Salmon & Farro Autumn Grain Bowl with Maple Dijon Vinaigrette

No notes on this one. The dressing is perfectly sweet and tangy, the salmon crispy, the squash/farro/arugula combination is perfect. This recipe is so hearty, healthy but absolutely delicious. you need to add this to the weekly rotation!!

Salmon obviously isn't the only protein option. Chicken, shrimp, even a fall flavored meatball would be delicious here! Or leave out the protein entirely and maybe increase the farro, nuts and squash for a vegetarian option!

Salmon & Farro Autumn Grain Bowl with Maple Dijon Vinaigrette

2 servings | 15 minutes

Ingredients:

• 1/2 large butternut squash or 1 small, peeled and cubed

• Olive oil, salt and pepper, pumpkin pie spice

• 1/2 cup dry farro

• 2 salmon fillets (I used Atlantic here but sockeye works too), skin on

• Salt, pepper, cinnamon

• 2 tsp maple syrup, divided

• 2 tbsp Dijon mustard, divided

• 1 tbsp white wine vinegar

• 1 tbsp lemon juice

• 2 tbsp plain greek yogurt

• Salt and pepper

• 1 cup arugula

• 1/4 cup pecans (candied or toasted)

• 2-3 oz feta cheese

Directions:

1. Prep squash: Preheat the oven to 400F. Toss the squash with olive oil, salt, pepper and (optional pumpkin pie spice). Arrange the squash on a baking sheet. Transfer to the oven to bake 30-35 minutes, tossing halfway, until fork tender.

2. Prep farro: Cook farro according to package. I simmered 1/2 cup farro with 1 1/3 cups chicken broth for about 12 min, fluffed with a fork and let absorb any extra liquid until ready to serve.

3. Prep salmon: Use a sharp knife to make a checkerboard pattern cutting through the flesh of the salmon, not through the skin. Season the salmon with salt, pepper and cinnamon.

   1. Whisk together 1 tsp maple syrup and 1 tbsp Dijon mustard. Spoon over the salmon fillets and use a brush to evenly distribute throughout the salmon and in the pockets where we made the cuts.

   2. Air fry the salmon for 12 minutes at 400F. If you don’t have an air fryer you could also bake for 12 minutes at 400F.

4. Make the dressing: whisk together remaining 1 tsp maple syrup, remaining 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 1 tbsp lemon juice, 2 tbsp plain greek yogurt and Salt and pepper.

5. Assemble the bowls: Add arugula, squash and farro as the base of the bowls. Top with salmon (I used scissors to cut through the skin along the checkerboard cuts but that’s not necessary), crumbled feta cheese, pecans and the dressing drizzled over everything.

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