This recipe is for a delicious and healthy salad that combines the fresh flavors of spring greens, roasted butternut squash, pomegranate perils, and flaked Norwegian Roasted Atlantic Salmon. The dressing is made with a simple blend of apple cider vinegar, maple syrup, garlic, Dijon mustard, salt, pepper, and extra virgin olive oil that provides a sweet, tangy, and savory flavor to the salad. The roasted butternut squash and the salmon are seasoned with cinnamon, salt, and pepper to add depth and richness to the dish. This salad is perfect for a light lunch, a healthy dinner, or a delicious side dish.
Ingredients
Dressing:
- 1/4 cup Apple Cider Vinegar
- 1 tsp Maple Syrup
- 1 clove Garlic, grated
- 1/2 tsp Dijon Mustard
- 1/4 tsp Salt
- Black Pepper, freshly ground to taste
- 1/4 cup Extra Virgin Olive Oil
Salad:
- 5 ounces Spring mix or your favorite salad green mix
- 1 small Butternut squash, cubed
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- Black Pepper, freshly ground to taste
- 2 stalks Celery, bias cut
- 3/4 cup Pomegranate Perils
- 4 Classic Roasted Atlantic Salmon
Instructions
Preheat the oven to 400°F . Cube squash and toss with a tbsp olive oil, cinnamon, salt and pepper. Roast 30 to 35 minutes or until golden brown around the edges. Whisk together apple cider vinegar, maple syrup, garlic, salt, and pepper until well combined. Slowly drizzle extra virgin olive oil and continue to whisk. If the dressing separates, whisk again before dressing the salad. Place the salad green mix in a serving bowl. Top with celery, roasted squash, pomegranate perils, and flaked Norwegian Roasted Atlantic Salmon. Drizzle with the quantity of dressing you see fit.