Crispy Salmon Salad With Roasted Butternut Squash

Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4 (serving size: 2 1/2 cups salad and 6 oz. salmon)

Small touches like the charred lemon vinaigrette and tart pomegranate arils elevate this speedy salad into a showstopping main dish. Preheat your sheet pan to get a jump-start on cooking the squash and onions.

Ingredients

  • 2 1/2 cups chopped butternut squash
  • 2 1/2 cups sliced red onion
  • 1medium lemon, halved crosswise
  • 1/4 cup olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon orange zest
  • 3/4 teaspoon black pepper, divided
  • 3/4plus 1/8 tsp. kosher salt, divided
  • 1 tablespoon canola oil
  • 4(6-oz.) skin-on salmon fillets
  • 4 cups torn curly kale
  • 4 cups baby spinach
  • 1/2 cup pomegranate arils

Nutritional Information

  • Calories 507
  • Fat 28g
  • Satfat 4g
  • Unsatfat 23g
  • Protein 38g
  • Carbohydrate 26g
  • Fiber 5g
  • Sugars 7g
  • Added sugars 2g
  • Sodium 606mg
  • Calcium 23% DV
  • Potassium 29% DV
  • Calories 507
  • Fat 28g
  • Satfat 4g
  • Unsatfat 23g
  • Protein 38g
  • Carbohydrate 26g
  • Fiber 5g
  • Sugars 7g
  • Added sugars 2g
  • Sodium 606mg
  • Calcium 23% DV
  • Potassium 29% DV

How to Make It

Step 1

Place a baking sheet on rack in upper third of oven; preheat broiler to high. Once hot, carefully remove baking sheet from oven; place squash, onion, and lemon (cut side down) on baking sheet. Broil until charred, 7 to 8 minutes. Let cool; squeeze juice from lemon halves into a small bowl.

Step 2

Whisk together olive oil, vinegar, maple syrup, mustard, orange zest, 1 teaspoon lemon juice, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a medium bowl; set aside.

Step 3

Heat canola oil in a large nonstick skillet over medium-high. Sprinkle salmon flesh with remaining 1/4 teaspoon pepper and remaining 5/8 teaspoon salt. Cook salmon, skin side down, until skin is crisp, 3 to 4 minutes. Flip fillets; cook 2 to 3 minutes.

Step 4

Place kale, spinach, pomegranate arils, squash, and onion in a large bowl. Add vinaigrette; toss to coat. Divide salad and salmon among 4 bowls; spoon 1/2 teaspoon lemon juice over each fillet.

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