Fall Bounty Salmon Bowl: Where the Mediterranean Meets Fall 🍂✨
As the air gets crisper and the leaves start to turn, nothing feels better than a meal that celebrates the flavors of fall. Enter the Fall Bounty Salmon Bowl—a hearty, colorful dish that brings together everything we love about the season.
This bowl is packed with nourishing goodness: roasted delicata squash that’s naturally sweet and golden, tender cubes of salmon seasoned just right, and chewy farro stirred with toasted cashews for that perfect crunch. And to top it all off? A drizzle of creamy, herb-packed Green Goddess Dressing made with our very own Big Horn Olive Oil and Vinegar. It’s bright, tangy, and the perfect contrast to all those cozy, roasted flavors.
What we love most about this dish is how it strikes the balance between comfort food and fresh, feel-good eating. It’s hearty enough for a chilly night but still vibrant and energizing, thanks to the greens, herbs, and zesty lemon finish. Whether you’re looking for a weeknight dinner with a seasonal twist or a festive dish to serve when friends come over, this bowl has you covered.
The best part? It’s a one-bowl wonder that feels as nourishing as it is delicious—a true taste of autumn bounty. 🍂🐟✨
Ingredients:
(This recipe makes about four servings.)
🌿"Green Goddess" Dressing (Big Horn Style)
- ½ cup plain yogurt (dairy or non-dairy) – creamy base
- 1 ripe avocado – for that luscious, silky texture
- ½ teaspoon garlic powder – just the right kick
- 1 cup fresh cilantro, washed and roughly chopped – bright and herbaceous
- 2 tablespoons water – to bring it all together
- Juice of 1 large lime (or 2 small) – zesty freshness
- 2 teaspoons honey (optional) – a touch of sweetness
- 2 tablespoons Big Horn Sherry Wine Vinegar – tangy perfection
- 2 tablespoons Big Horn UP Extra Virgin, Lemon, or Garlic Olive Oil – pick your favorite flavor twist
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
🌾 🐟Fall Bounty Salmon Bowl
- 3 cups low-sodium chicken broth – hearty simmering liquid
- 1 ½ cups pearled farro, rinsed and drained – chewy, nutty grain
- Kosher salt and freshly ground black pepper – to taste
- ½ cup toasted cashews, chopped – for wonderful texture variation
- ¼ cup fresh parsley, chopped – bright finish
- 2 teaspoons garlic powder – savory warmth
- 2 teaspoons mustard powder – earthy zing
- 1 teaspoon cayenne pepper – just enough heat
- 1 teaspoon paprika – smoky depth
- 1 ½ pounds skin-off, center-cut salmon, cut into 1-inch cubes – hearty, protein-packed bites
- 2 tablespoons olive oil – to help everything roast beautifully
- 1 Delicata squash (about 1 pound), seeded and sliced into ¼-inch rings – sweet, seasonal star
- Lemon wedges, for serving – fresh squeeze to finish
Instructions:
Act 1: Bring the Heat
Slide a rimmed baking sheet into your oven and preheat it to 425°F. This gives you a piping-hot surface that helps your salmon and squash roast beautifully later.
Act 2: Whip Up the Green Magic!
In a blender or food processor, toss in all the Green Goddess Dressing ingredients (see list above). Blend until creamy and smooth, pausing to scrape down the sides as needed.
Pro tip: This dressing keeps in the fridge for up to 5 days, so you can use leftovers on salads, veggies, or as a dip!
Act 3: Grains, Veggies, and Fish - The Trifecta of Fall Wholesomeness
For the farro: Bring the chicken broth to a boil in a medium pot. Stir in the farro with a pinch of salt and a few cracks of pepper.
Cover, drop the heat to low, and simmer until the farro is tender and has absorbed the liquid (about 25 minutes). Stir in chopped parsley and toasted cashews, then set aside.
For the salmon & squash: In one bowl, toss the salmon cubes with garlic powder, mustard powder, cayenne, paprika, 1 tablespoon olive oil, and half the seasoning mix.
In another bowl, toss the delicata squash slices with the rest of the olive oil and the other half of the seasoning mix.
Act 4: Bring the Bowl Together
Carefully pull the hot baking sheet from the oven. Spread the salmon on one side and the squash on the other in a single layer. Roast for 10–15 minutes, flipping halfway through, until the salmon is cooked to medium and the squash is golden and tender.
To serve, divide the farro into four bowls. Top each with roasted salmon, squash, and a spoonful of Green Goddess Dressing (or serve the dressing on the side).
Add lemon wedges for a fresh squeeze before digging in.