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