Salmon Salad With Butternut Squash Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F.
• STEP 2.Toss the butternut squash cubes with olive oil, salt, and pepper.
• STEP 3.Spread the squash on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
• STEP 4.In a large bowl, combine the mixed greens, cherry tomatoes, and roasted butternut squash.
• STEP 5.Season the salmon fillets with salt, pepper, and lemon zest.
• STEP 6.Heat a skillet over medium-high heat and add olive oil.
• STEP 7.Cook the salmon fillets for 3-4 minutes per side, or until cooked to your desired doneness.
• STEP 8.Remove the salmon from the skillet and let it rest for a few minutes.
• STEP 9.Flake the salmon into large chunks and add it to the salad.
• STEP 10.Drizzle the lemon vinaigrette over the salad and toss to combine.
• STEP 11.Serve the salmon salad immediately.

Cooking Tips

• To save time, you can use pre-cut butternut squash cubes.
• For added flavor, sprinkle some crumbled feta cheese or toasted nuts over the salad.
• Feel free to substitute the salmon with grilled chicken or shrimp.

Storage and Serving

• Leftover salmon salad can be stored in an airtight container in the refrigerator for up to 2 days.
• To serve, let the salad come to room temperature or gently reheat the salmon before enjoying.
• Serve the salad as a main course or as a side dish with grilled vegetables.