Traditional recipes

Crispy Salmon Salad With Roasted Butternut Squash

Crispy Salmon Salad With Roasted Butternut Squash

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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.

Watch the video: Salads: Cucumber Tomato Avocado Salad Recipe - Natashas Kitchen (June 2022).


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