Autumn Salmon & Squash Bowls

Preheat oven to 400℉. Line a large sheet pan with parchment paper.

Slice the top and bottom of the squash, then place it on a flat end and slice it in half. Scoop out the seeds, then slice each half into 1-inch thick slices. Place the cut squash on the sheet pan and add the pancetta.

Drizzle with the oil and maple syrup then season with the salt, pepper, and thyme. Toss to coat then spread into a single layer. Place into oven and roast for 10 minutes.

Meanwhile, mix the dressing ingredients until well combined. Set aside. 

After 10 min, remove the sheet pan from oven and spread the veggies to the edges. Add salmon to the center and drizzle evenly with the oil. Season with salt and pepper. Place back into oven and bake for 10 minutes, or until salmon flakes easily with a fork. 

Meanwhile, add the kale to a large bowl with half the dressing. Massage the kale then set aside.

Once salmon is cooked through, assemble your bowls with the quinoa, kale, squash, and salmon. Top with additional dressing, goat cheese, pomegranate seeds, and pumpkin seeds, if using.