Salmon and Squash Salad With Roasted Pear Dressing Recipe
Prep Time:
17 minutes
Cook Time:
33 minutes
Servings:
4 Servings
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
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Add butternut squash pieces and pears to baking sheet. Drizzle with 2 tablespoons olive oil.
  4. Sprinkle squash and pears with 1 teaspoon each salt and pepper. Toss butternut squash with chili powder.
  5. Roast for 20 minutes, or until fork tender.
  6. In the meantime, whisk together 1 tablespoon honey, 1 tablespoon grain mustard, 1 clove grated garlic, 1 teaspoon salt, and 1 teaspoon pepper in a small bowl.
  7. Arrange the salmon on a parchment lined sheet tray and brush the glaze onto the salmon.
  8. In the same preheated oven, roast salmon for 13-15 minutes, or until cooked through and flaky.
  9. To make the dressing, add the roasted pears, shallot, remaining garlic clove, 1 tablespoon honey, vinegar, and ½ cup olive oil to a blender. Blend until smooth.
  10. Season the dressing to taste with salt and pepper.
  11. To assemble the salad, toss the kale with the Brussels sprouts, then toss with the dressing until well coated.
  12. Add the squash, feta, and walnuts and toss to combine.
  13. To serve, add the baked salmon on top or cut into pieces and distribute throughout.