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.
- 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
- Preheat oven to 425°F.
- 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.
- 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.
- 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.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||15g|