Salmon + Harvest Salad Recipe
wood grilled salmon / romaine / tomato / organic kale/ dried cranberries / farro / butternut squash / almonds / radish / apple / lemon vinaigrette / goat cheese
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Ingredients
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Salmon
Salad Base
Salad Toppings
Lemon Vinaigrette
Method
Prepare the Salmon
- 1
Grill the Salmon
Preheat your grill to medium-high heat. In a small bowl, combine olive oil, salt, black pepper, and lemon juice. Brush the mixture over the salmon fillets. Place the salmon on the grill and cook for about 5-6 minutes on each side or until the fish flakes easily with a fork. Remove from heat and set aside.
Prepare the Butternut Squash
- 2
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Peel and cube the butternut squash. Toss the cubes in olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender and slightly caramelized.
Cook the Farro
- 3
Cook Farro
In a medium saucepan, bring 3 cups of water to a boil. Add the farro and a pinch of salt. Reduce heat to low and simmer for about 25 minutes or until tender. Drain and set aside.
Prepare the Salad Base
- 4
Chop Vegetables
Wash and chop the romaine lettuce and organic kale. Dice the tomato, slice the radishes, and chop the apple into bite-sized pieces.
Make the Lemon Vinaigrette
- 5
Combine Vinaigrette Ingredients
In a small jar or bowl, combine olive oil, lemon juice, honey, Dijon mustard, salt, and black pepper. Shake or whisk until well combined.
Assemble the Salad
- 6
Combine Ingredients
In a large bowl, combine the chopped romaine, kale, diced tomato, sliced radishes, chopped apple, roasted butternut squash, cooked farro, dried cranberries, and almonds. Toss gently to mix.
- 7
Add Salmon and Vinaigrette
Top the salad with the grilled salmon fillets and crumbled goat cheese. Drizzle with the lemon vinaigrette just before serving.
