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
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.