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Crispy Salmon Salad With Roasted Butternut Squash

www.cookinglight.com
  • minutes
  • Serves

INGREDIENTS

2 1/2 cups

chopped butternut squash

2 1/2 cups

sliced red onion

1

medium lemon, halved crosswise

1/4 cup

olive oil

1 tbsp

rice vinegar

2 tsp

pure maple syrup

1 1/2 tsp

Dijon mustard

1/2 tsp

orange zest

3/4 tsp

black pepper, divided

3/4

plus 1/8 tsp. kosher salt, divided

1 tbsp

canola oil

4

skin-on salmon fillets

4 cups

torn curly kale

4 cups

baby spinach

1/2 cup

pomegranate arils