Recipe Instructions:
Ingredients
Ingredient Checklist
1 16-ounce package diced peeled butternut squash (see Tips)
5 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 ¼ pounds salmon fillet (see Tips), skinned and cut into 4 portions
5 tablespoons cider vinegar
1 tablespoon maple syrup
1 teaspoon whole-grain mustard
1 5-ounce package arugula
3 cups chopped red cabbage
Directions
Instructions Checklist
Step 1
Preheat oven to 425 degrees F.
Step 2
Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.
Step 3
Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.
Step 4
Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.
Tips
Precut butternut squash is usually sold in a 16-ounce package diced squash (3 cups of 1/2-inch pieces) or a in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces). If you can only find the larger cubes for this recipe, cut them into 1/2-inch dice before cooking and measure out about 3 cups. Or, you can prep your own diced squash from a whole, peeled and seeded butternut squash.
Tips
All wild salmon--and now some farmed--are considered a sustainable choice for the environment. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about choosing sustainable seafood, go to seafoodwatch.org.
