Fall Harvest Salad with Cinnamon Roasted Sockeye Salmon

Cinnamon roasted Sockeye Salmon makes the perfect topping to this decadent fall harvest salad. Made with cauliflower rice, butternut squash and drizzled with an apple cider vinaigrette.

 

Prep Time: 25 minutes

Cook Time: 45 minutes

Yield: 2 servings

Ingredients

• 2 Sockeye Salmon filets, thawed
• 3 cups cauliflower rice
• 2 cups butternut squash, cubed
• 2 cups kale, chopped with ribs removed
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• 4 tbsp. extra virgin olive oil, divided
• ½ tsp. nutmeg
• ½ tsp. cinnamon, divided
• Salt & pepper to taste

For the vinaigrette:

• 4 tbsp. extra virgin olive oil
• 4 tbsp. apple cider vinegar
• 4 tbsp. lemon juice
• 2 tbsp. Dijon mustard

How to Make It

1. Preheat the oven to 400 F. Prepare a baking sheet with parchment paper.
2. Place the butternut squash in a bowl with the 2 tablespoons of extra virgin olive oil and nutmeg. Toss to combine then spread the cubed butternut squash over the parchment paper in an even layer.
3. Bake at 400 F. 25-30 minutes until tender. Remove from the oven and reduce the heat to 350 F.
4. Prepare a glass baking dish with 1 tablespoon of water. Add the salmon filets to the dish. Sprinkle with the cinnamon.
5. Bake the salmon at 350 F for 25 minutes.
6. While the salmon bakes, heat a large skillet to medium heat. Add the remaining 2 tablespoons of the extra virgin olive oil to the skillet.
7. Add the cauliflower rice, salt and pepper. Cook 3-4 minutes until the rice is slightly tender.
8. Next add the butternut squash and kale. Toss to combine. Cook another 5 minutes until the kale starts to wilt.
9. Once the kale is wilted and the butternut squash is tender, remove from the heat.
10. Stir in the pumpkin seeds and dried cranberries.
11. In a small bowl, mix together the ingredients for the Pour the mixture over the cauliflower rice mixture. Toss to combine. Then divide the mixture between two bowls.
12. Remove the salmon from the oven, top a filet over each bowl and serve.