Description
Experience the essence of autumn in a nourishing bowl. This vibrant salad features slow-roasted salmon glazed in a zesty maple-mustard sauce, served over roasted harvest squash, beets, and fresh greens. Finished with crunchy walnuts, creamy goat cheese, and crispy turkey bacon, it is a perfectly balanced, wholesome meal that provides anti-inflammatory benefits and a satisfying blend of textures for a clean, energizing dinner.
Ingredients
1 medium kabocha squash, peeled and cored into 3/4-inch pieces
2 tablespoons extra-virgin olive oil
1 lb salmon fillet
2 tablespoons whole grain mustard
2 tablespoons pure maple syrup
2 tablespoons lemon juice
2 scallions, finely chopped
2 garlic cloves, minced
5 ounces mixed salad greens
1 endive, thinly sliced
6 slices turkey bacon, cooked until crispy and crumbled
1 apple, chopped or sliced into wedges
1 cup roasted marinated beets, diced
3 ounces goat cheese, crumbled
1/3 cup toasted walnuts, chopped
For Dressing: 3 tbsp apple cider vinegar, 1/3 cup olive oil, 1 tsp maple syrup, salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the kabocha squash cubes with 2 tablespoons of olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
In a small bowl, whisk together the mustard, maple syrup, lemon juice, scallions, and minced garlic.
Place the salmon fillet on a parchment-lined baking sheet and spread the mustard mixture evenly over the top.
Bake the salmon for 12-15 minutes or until it flakes easily with a fork.
Whisk all dressing ingredients together in a jar until emulsified.
In a large salad bowl, combine the greens, endive, apple slices, and diced beets.
Top the salad with roasted squash, flaked salmon, crumbled turkey bacon, creamy goat cheese, and toasted walnuts.
Drizzle with the prepared apple cider vinaigrette and toss gently before serving.
Notes
Ensure you do not overcook the salmon to keep it tender. You can substitute goat cheese with feta if preferred. Leftover components can be stored in airtight containers for up to 2 days.
Nutrition
- Serving Size: 2 cups
- Calories: 450
- Sugar: 12g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg