Roasted butternut squash and roasted salmon make Roasted Salmon Salad the perfect main dish salad! Filled super foods like cabbage, salmon and butternut squash! Post may contain affiliate links.
Roasted Salmon Salad
Are you feeling the switch? The pull of lighter food. While I’m not quite ready to dismiss big bowls of warm comfort food just yet, I am feeling the pull towards spring eating. For one thing, I would kill for some fresh asparagus right now. Oh, and fresh peas. But I mustn’t hurry things along, time is doing that for itself. Doesn’t it seem like one morning you wake up and another month has gone by. Where does the time go?
Click here to pin this Roasted Salmon Salad.
I am continuing to eat from my freezer and pantry. What’s that saying about “Nature Abhors a Vacuum”? I think it should say Pam Abhors a Vacuum. Seriously. Give me an empty space and I’ll fill it. Buy a new freezer and it’s filled quicker than you can blink your eyes. I’m doing the 365 declutter. What I love about it is that she breaks things down into manageable tasks. I’m not keeping up on a day to day basic, just plugging along at my own pace. Right now I’m on decluttering bakeware, which I believe was January 19th’s task. So, I’m just kind of puttering along. Coming up though is the a freezer and pantry decluttering and she recommends that you eat from them, so that when it comes time to declutter, you won’t have so much. That’s where I’m at right now.
I always have salmon in the freezer, so an easy salmon salad is no brainer. I found this Roasted Salmon and Butternut Squash Salad at Eating Well. I’ve made similar salads before, where you roast the veggies for a while, then scoot them over and roast your meat or fish. They are super easy and make the base for a healthy main dish salad. This combination of salmon and butternut squash was perfect. The maple mustard dressing added just the right amount of sweet and tart to the salad. I also love the addition of the purple cabbage, not only was it beautiful, but it also made the salad feel more substantial.
Some other salmon dishes you might like:
- Edamame Brown Rice Bowl with Salmon
- Glazed Salmon with Zucchini
- Seared Salmon with Mango Salsa
- Salmon with Ginger Quinoa
Roasted Salmon Salad
Ingredients
- 3 cups butternut squash peeled, and cut into 1/2 inch dice
- 5 tablespoon extra virgin olive oil divided
- 1 teaspoon salt divided
- 3/4 teaspoon ground pepper divided
- 1 1/2 pounds salmon fillet skinned and cut into 4 portions
- 5 tablespoons cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon whole-grain mustard
- 15 ounce arugula I just used regular lettuce
- 3 cups red cabbage chopped
Instructions
- Preheat the oven to 425.
- Toss the squash with a tablespoon of oil and season with salt and pepper. Spread on a baking sheet and roast for 15 minutes.
- Remove from the oven and push the squash to the side to make room for the salmon. Lay a bit of aluminum foil on the side where you are going to roast the salmon. Season the salmon with salt and pepper and a little drizzle of olive oil. Roast until cooked through about 5-10 minutes.
- Remove from the oven.
- In a small lidded jar combine the 4 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, cider vinegar, maple syrup and mustard. Close the jar and shake to combine. Reserve 2 tablespoons of the dressing.
- In a large bowl combine the arugula, cabbage, and squash. Flake the salmon into the bowl. Pour over the dressing and toss gently to combine.
- Serve with the reserved dressing sprinkled over the top.
Brian Jones says
April 20, 2018 at 4:03 amI’m definitely all about lighter food at the moment, I love the change of seasons (all of them) as a cook it is my favourite time of the year.This sounds delicious, so many great flavours that compliment each other so well.
Michelle Frank | Flipped-Out Food says
April 19, 2018 at 9:25 amI have to say, I’m still on a full-out comfort food bender, given that we just got a 6-inch snow dump yesterday. But my list of lighter dishes for when it’s actually WARMER is growing quite long—this salad just shot straight to the top! I love the flavor profile in this salad. My mouth is watering!!
Ramona says
April 19, 2018 at 7:23 amWhat a delightful colourful salad, I love salmon and will definitely give this a try, it sounds amazing ! Thank you for sharing 😉
Miz Helen says
March 9, 2016 at 1:37 pmWhat a great Salad! Looking forward to seeing you again at Full Plate Thursday tonight!
Hope you are having a great day!
Miz Helen
Easy Peasy Life Matters says
March 5, 2016 at 12:51 amThis sounds so yummy and fresh!! Thanks for sharing 🙂
Joy @ Joy Love Food says
March 4, 2016 at 7:22 pmSalmon and butternut squash are two of my favorites, so I know I would love this salad, it sounds delicious! It seems like every time I empty out my freezer a bit, it gets filled even more, so I know how you feel 🙂 Thanks for sharing at What’d You Do This Weekend?!
Ann says
March 4, 2016 at 7:22 pmIt’s still as hot as Hades here so your salad will be a delicious mid week dinner for us.
Bethany @ athletic avocado says
March 3, 2016 at 5:19 pmI love every ingredient in this salad! This looks like the perfect light yet filling dinner! I need to make this!
Julie @ Running in a Skirt says
March 1, 2016 at 8:00 amWhat delicious flavors. I like the combination for the dressing and the salmon is just perfect! Over from today’s linkup!
April J Harris says
February 29, 2016 at 8:39 pmIt sounds like we may have a lot in common, Pam – I think I could do with the 365 declutter too! Love this fresh and delicious salad, it’s perfect for my healthy eating plan. Stumbled, pinned and shared. Thank you for being a part of the Hearth and Soul Hop.
Martie says
February 29, 2016 at 8:24 amThis looks great! I’m hunting salmon recipes for the purpose of lowering my husband’s triglycerides…he’s back on medication because those pesky numbers won’t stay down. I’ll be trying this out, thanks!
Catherine says
February 29, 2016 at 7:09 amDear Pam, your salad sounds wonderful. I love a hearty salad like this…perfect for leftover salmon too! xo, Catherine