INGREDIENTS
2
skin-on salmon filets, skin-on
2 cups
Butternut squash
1/2 cup
Cranberries, dried
1
Garlic clove
6 cups
Greens, mixed
1/4 cup
Pomegranate, juice
1/2 cup
Pomegranate arils
2 tsp
Dijon mustard
2 tsp
Mustard, whole grain
1 cup
Farro
1 tbsp
Brown sugar
2
Salt and pepper
1/3 cup
Olive oil, extra-virgin
1 tbsp
Olive oil
2 tbsp
Red wine vinegar
1/4 cup
Pepitas, toasted