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Saturday, 27 October 2012 22:05

Fall Salmon Salad

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Looking for a way to make a salmon salad 'fit in' to a harvest table, we found ourselves swapping out summer fruits for sweetly rich roasted butternut squash.  This salad takes a little time in the oven but very little hands-on prep is required and it can be served either warm or cold, making it a versatile option as an elegant and light dinner entree or a crowd-pleasing party side.  And with its simple dressing it's gluten-, dairy-, soy- and nut-free!

  • Ingredients:

     

    1 lb butternut squash, peeled and cut into 1" cubes

    1/4 cup extra virgin olive oil

    1 1/4 lb salmon fillet

    8 oz fresh baby spinach leaves, whole

    1/2 cup diced cranberries

    Freshly-ground sea salt and black pepper, to taste

    2 tbsp (Meyer lemon-infused) olive oil 

  • Instructions:

     

    Preheat oven to 425 degrees.

    Toss butternut squash with about 3 tbsp of the olive oil.  Add salt and pepper to taste.

    Spread squash pieces on cookie sheet and bake until squash yields easily with a fork (~45 minutes).  Let cool.

    Brush salmon with olive oil and season with freshly-ground sea salt and black pepper.  Grill over medium-high flame on barbecue grill.  Break cooked salmon into 2" chunks and set aside to cool.

    Meanwhile, toss spinach, cranberries, and remaining olive oil in medium-sized bowl. Top with salmon chunks and butternut squash. 

  • Serves: 4-6
  • Cuisine: American (general)
  • Cooking method: Grill/barbeque
  • Special ingredients: no dried fruits, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Crowds/parties, Quick & easy, Light fare, Fall favorites
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 45-60 minutes
  • Serving suggestions:
    For a little added pizzazz, try topping the salad with spiced pumpkin seeds, pomegranate seeds or small chunks of diced, thick-cut maple bacon. Yum!
  • Specialty Diets: FODMAPs-friendly, Paleo
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