Fall Harvest Salad with Lemon-y Maple Salmon
Inspired by the always creative Tieghan Gerard of @halfbakedharvest.
Fall cooking provides so many opportunities in our home kitchens from baked goods and soups to colorful roasted vegetables but we rarely think of salads as something we get excited to prepare when the Autumn rolls around. We’re here to give you a salad you will undoubtedly be excited to share. Just like fall cooking, salmon is extremely dynamic and our lemon-y maple glazed salmon in this recipe truly brings the whole salad together. Top it off with our warm shallot sage vinaigrette and you’ve got one hearty nutritious seasonal salad!
Recipe
Fall Harvest Salad with Lemon-y Maple Salmon
total time: 40 minutes
servings: 2
Ingredients:
1 honey nut squash, peeled and sliced thinly (can use 3/4 cup of thinly sliced butternut squash as well)
2 tsp olive oil
pinch salt & pepper
2 Villa Frozen Salmon 6 oz Portions, thawed
4 tbsp maple syrup
juice of 1/2 of a lemon
4 cups chopped tuscan kale
1 cup shaved brussel sprouts
1/2 cup block feta, cubed
1/2 Gala Apple, sliced thinly
Shallot Sage Vinaigrette
1/2 of a shallot, thinly sliced
2 tsp chopped fresh sage
4 tbsp olive oil
1 tsp salt
1 tsp pepper
2 tbsp apple cider vinegar
juice of 1/2 of a lemon
Instructions:
Preheat oven to 400 degrees Fahrenheit
Prepare your honey nut or butternut squash and place slices on a baking sheet. Toss with the 2 tsp olive oil, salt and pepper
Bake on 400 for 20 minutes, tossing halfway through.
Begin making the vinaigrette by slicing your shallot and heating 4 tbsp of olive oil in a pan on low-medium heat. Add the shallot and fresh sage and cook until fragrant and translucent - careful not to burn! Remove from the heat and put the mixture into a small bowl or jar to cool.
Place the salmon in another bowl and add the maple syrup and juice of 1/2 of the lemon and coat the portions.
Heat the same pan you used to cook the shallots again and cook the salmon on low/medium heat (the maple syrup will burn if on high heat). Cooking the salmon on low heat allows the maple to concentrate a bit more and become a glaze.
While the salmon cooks, finish making your vinaigrette by adding the salt, pepper, apple cider vinegar and juice of 1/2 of a lemon to the bowl with the shallots and oil and whisk to combine.
Chop/prepare your kale, brussel sprouts, apple and feta and assemble in a bowl. Remove the butternut squash from the oven and add slices to the salad as well. Top with your salmon and the shallot vinaigrette and enjoy!