Harvest Salmon Salad

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Prep Time25

Cook Time12

Total Time37

Servings: servings

Calories: 354kcal

Ingredients

1 lb Atlantic salmon, skin on (see notes below)
10 cups chopped kale, stems removed (160 grams)
3 cups butternut squash, cubed (420 grams)
1/3 cup 50% reduced sugar Craisins (53 grams)
1/3 cup roasted, salted pumpkin seeds (40 grams)
1 tbsp olive oil, divided (1/2 oz)
1 1/2 tsp Oh My Spice! Lemon Pepper Seasoning

Honey Mustard Dressing

3 tbsp Dijon mustard (1 1/2 oz)
2 tbsp honey (1 oz)
2 tbsp olive oil (1 oz)
2 tbsp apple cider vinegar (1 oz)
1 tsp garlic powder
Salt & pepper to taste

Instructions

Preheat oven to 400 degrees. Line 2 baking sheets with aluminum foil.
Arrange salmon, skin side down, on a lined baking sheet. Season with 1/2 tsp Lemon Pepper Seasoning. Bake at 400 degrees for 12 minutes or until it flakes apart easily. While still hot, remove salmon flesh from the skin.
Add cubed butternut squash to another lined baking sheet. Drizzle with 1/2 tbsp olive oil and toss until coated, then season with remaining Lemon Pepper seasoning. Bake at 400 degrees for 20 minutes.
Add kale to a large bowl and pour remaining olive oil into your hands. Massage kale until it is dark green (it should take about 5 minutes for the whole bowl).
Arrange salad by layering kale at the bottom of a serving bowl. Top with butternut squash and dried cranberries. Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.

Notes

When you’re buying salmon, there are a few things to consider. First, double check to make sure that it’s sustainable salmon. Next, figure out what you want in terms of flavor and nutrition. Wild caught salmon from the Pacific Northwest are usually less fatty, but are stronger in taste and less tender than Atlantic varieties. This site has a good breakdown of the fat content of the different types.

Nutrition