Salmon And Squash Salad With Roasted Pear Dressing Recipe: Although pasta and pizza are great, can we all agree that a good salad is unbeatable? A good salad is flavorful, protein-packed, and topped with punchy dressing. This bright and filling salad with developer Michelle McGlinn uses fall flavours like butternut squash and roasted pear with leafy kale and feta cheese.
Salmon And Squash Salad With Roasted Pear Dressing Recipe
Our favourite part of this salad is the honey mustard salmon baked in a grain mustard and honey glaze. Each serving can have salmon on top or scattered throughout the salad for easy sharing. This salad can be made ahead and assembled right before serving, making it ideal for dinner parties despite its lengthy prep. No party planning? Use it for meal prep instead.
Ingredients
- 1 (2-pound) butternut squash, peeled, seeded, and cubed
- 2 Bosc pears, halved and seeded
- ½ cup plus 2 tablespoons olive oil, divided
- 2 teaspoons salt, divided, plus more to taste
- 2 teaspoons pepper, divided, plus more to taste
- 2 teaspoons chili powder
- 1 pound salmon, cut into 4 ounce filets
- 2 tablespoons honey, divided
- 1 tablespoon grain mustard
- 2 cloves garlic, divided
- ½ shallot
- ½ cup white wine vinegar
- 1 head kale, roughly chopped and massaged
- 1 ½ pounds Brussels sprouts, sliced
- 6 ounces feta cheese
- ½ cup walnuts
Also See:
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Instructions
- The oven should be preheated to 400 degrees Fahrenheit.
- Place parchment paper on a baking sheet and set it aside.
- Pieces of butternut squash and pears should be added to the baking sheet.
- Put two tablespoons of olive oil on top of the dish. Place one teaspoon of salt and one teaspoon of pepper on each of the squash and pears.
- Chilli powder should be tossed with butternut squash. Roast for twenty minutes, or until tender when pierced with a fork.
- In the meantime, in a small bowl, combine one tablespoon of honey, one tablespoon of grain mustard, one clove of grated garlic, one teaspoon of salt, and one teaspoon of pepper by whisking those ingredients together.
- Spread the salmon out on a sheet tray that has been lined with parchment paper, and then brush the glaze over the salmon.
- Roast the salmon in the same oven that has been preheated for thirteen to fifteen minutes, or until it is flaky and cooked through.
- For the purpose of preparing the dressing, simply place the roasted pears, shallot, the remaining garlic clove, one tablespoon of honey, vinegar, and half a cup of olive oil into a blender.
- Blend until it is completely smooth. Add salt and pepper to taste, and season the dressing to your liking.
- To assemble the salad, first combine the kale and Brussels sprouts in a bowl, and then add the dressing and toss until the kale and sprouts are evenly coated.
- Toss the squash, feta, and walnuts together after adding them to the bowl.
- Add the baked salmon to the top of the dish, or cut it into pieces and distribute them evenly throughout the dish.
Nutrition
- Calories per Serving 1,030
- Total Fat 69.5 g
- Saturated Fat 14.9 g
- Trans Fat 0.0 g
- Cholesterol 100.2 mg
- Total Carbohydrates 69.3 g
- Dietary Fiber 16.5 g
- Total Sugars 27.7 g
- Sodium 1,826.3 mg
- Protein 41.1 g
