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Ingredients
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1 16-ounce package diced peeled butternut squash (see Tips)
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5 tablespoons extra-virgin olive oil, divided
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1 teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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1 ¼ pounds salmon fillet (see Tips), skinned and cut into 4 portions
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5 tablespoons cider vinegar
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1 tablespoon maple syrup
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1 teaspoon whole-grain mustard
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1 5-ounce package arugula
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3 cups chopped red cabbage
Directions
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Preheat oven to 425 degrees F.
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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.
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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.
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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.
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.
Nutrition Facts (per serving)
422 | Calories |
23g | Fat |
22g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 4 oz. salmon & 2 cups salad | |
Calories 422 | |
% Daily Value * | |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 15% |
Total Sugars 8g | |
Added Sugars 3g | 6% |
Protein 31g | 62% |
Total Fat 23g | 30% |
Saturated Fat 4g | 19% |
Cholesterol 66mg | 22% |
Vitamin A 13687IU | 274% |
Vitamin C 61mg | 67% |
Folate 90mcg | 23% |
Sodium 706mg | 31% |
Calcium 198mg | 15% |
Iron 3mg | 14% |
Magnesium 106mg | 25% |
Potassium 1210mg | 26% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.