Roasted Butternut Squash, Salmon, and Kale Salad with a Citrus-Balsamic Vinaigrette

Ali Segersten (author) Nov 08, 2024
Main Dishes Side Dishes American Mediterranean Fish and Seafood Salads
ROASTED BUTTERNUT SALMON AND KALE SALAD-1
Difficulty
Average Recipe
Prep Time
30 minutes
Cook Time
30 minutes
Servings
4

Roasted butternut squash, citrus-roasted salmon, fresh persimmons, citrus-balsamic massaged kale, and toasted pumpkin seeds create a beautiful balance of flavors and textures that will leave you feeling deeply nourished. Serve this autumn kale salad as a main meal or part of a holiday dinner! The dressing can be poured over the kale and stored for up to two days ahead of serving.

Squash

1 small butternut squash peeled and cubed
2 tablespoons extra virgin olive oil
½ teaspoons sea salt
¼ teaspoons black pepper

Salmon

1 pounds wild salmon fillets
2 tablespoons orange juice
1 tablespoons extra virgin olive oil
¼ teaspoons sea salt

Salad

2 bunches kale stems removed and chopped
2 fuyu persimmons sliced
½ cups pumpkin seeds toasted
4 green onions thinly sliced
¼ cups Zante currants

Dressing

6 tablespoons orange juice
6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 teaspoons orange zest
½ teaspoons sea salt

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