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?
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
- 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
- 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.