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Roasted Salmon & Butternut Squash Salad

Roasted Salmon & Butternut Squash Salad

The natural sweetness of the squash is amplified by a maple syrup-spiked dressing in this hearty salmon salad. Serve with crusty garlic bread and a glass of Beaujolais wine.


4 servings

Prep Time

30 minutes

Total Time

35 minutes


  • 116-ounce package diced peeled butternut squash
  • 5tablespoons extra-virgin olive oil, divided
  • 1teaspoon salt, divided
  • 3/4teaspoon ground pepper, divided
  • 1 1/4pounds salmon fillet, skinned and cut into 4 portions
  • 5tablespoons cider vinegar
  • 1tablespoon maple syrup
  • 1teaspoon whole-grain mustard
  • 15-ounce package arugula
  • 3cups chopped red cabbage


  1. Preheat oven to 425°F.
  2. Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.
  3. Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.
  4. Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.


A 20-ounce package of cubed butternut squash is equivalent 5 cups of 1- to 2-inch pieces. Or, you can prep your own cubes of squash from a whole, peeled and seeded butternut squash.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 422kcal
Carbohydrate Total 22g
Total Sugars 9g
Added Sugars 0g
Fiber 4g
Total Fat 23g
Saturated Fat 4g
Mono Saturated Fat 15g
Cholesterol 66mg
Sodium 706mg
Protein 31g
Potassium 1210mg
Calcium 198mg
Chromium 1mcg
Folate 90mcg
Omega-3 2g
Omega-6 2g
Vitamin B12 6mcg
Vitamin E 8mg
Zinc 1mg
Vitamin B3 11mg

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