Delicata Squash Salad W/ Roasted Salmon Recipe by jacksonwilliams
Cooking Instructions 45 mins 1 Pre-heat oven to 425 2 The squash will take the longest amount of time so slice your delicata squash into half-inch rounds, scoop out the seeds, and toss with salt, pepper, and olive oil 3 Place squash on a cookie sheet and roast for 30 minutes, flipping halfway through 4 Seed your pomegranate and keep seeds off to the side 5 Toast a handful of pecans for 7-10 minutes over low heat and reserve 6 In a non-stick pan, heat 2 tbsps of olive oil over medium heat. 7 Add salt and pepper to your salmon filet, and cook skin side down in the pan until skin is crispy. 8 Transfer to baking sheet, top with 2 tbsps of whole grain mustard and roast until desired doneness. 9 Whisk salt, pepper, olive oil, apple cider vinegar, and dijon mustard for dressing. 10 Toss salad ingredients with dressing, top with squash and salmon, and enjoy! 1 Pre-heat oven to 425 1 Pre-heat oven to 425 2 The squash will take the longest amount of time so slice your delicata squash into half-inch rounds, scoop out the seeds, and toss with salt, pepper, and olive oil 2 The squash will take the longest amount of time so slice your delicata squash into half-inch rounds, scoop out the seeds, and toss with salt, pepper, and olive oil 3 Place squash on a cookie sheet and roast for 30 minutes, flipping halfway through 3 Place squash on a cookie sheet and roast for 30 minutes, flipping halfway through 4 Seed your pomegranate and keep seeds off to the side 4 Seed your pomegranate and keep seeds off to the side 5 Toast a handful of pecans for 7-10 minutes over low heat and reserve 5 Toast a handful of pecans for 7-10 minutes over low heat and reserve 6 In a non-stick pan, heat 2 tbsps of olive oil over medium heat. 6 In a non-stick pan, heat 2 tbsps of olive oil over medium heat. 7 Add salt and pepper to your salmon filet, and cook skin side down in the pan until skin is crispy. 7 Add salt and pepper to your salmon filet, and cook skin side down in the pan until skin is crispy. 8 Transfer to baking sheet, top with 2 tbsps of whole grain mustard and roast until desired doneness. 8 Transfer to baking sheet, top with 2 tbsps of whole grain mustard and roast until desired doneness. 9 Whisk salt, pepper, olive oil, apple cider vinegar, and dijon mustard for dressing. 9 Whisk salt, pepper, olive oil, apple cider vinegar, and dijon mustard for dressing. 10 Toss salad ingredients with dressing, top with squash and salmon, and enjoy! 10 Toss salad ingredients with dressing, top with squash and salmon, and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Copy Cat Taco Bell Chicken Quesadillas Pumpkin Muffins Southern Banana Pudding Oatmeal peanut butter chocolate chip cookies Chili Cheese Potato Skins Copy Cat Taco Bell Chicken Quesadillas Pumpkin Muffins Southern Banana Pudding Oatmeal peanut butter chocolate chip cookies Chili Cheese Potato Skins Chilly Chili Cape malay biriyani Yogurt chocolate cake Chili Cheese Potato Skins French Toast Casserole Oatmeal peanut butter chocolate chip cookies Sugar free granola Chocolate chip cookies Creamy Jalapeno dip Nora-San's Soft Peanut Butter Cookies Chilly Chili Cape malay biriyani Yogurt chocolate cake Chili Cheese Potato Skins French Toast Casserole Oatmeal peanut butter chocolate chip cookies Sugar free granola Chocolate chip cookies Creamy Jalapeno dip Nora-San's Soft Peanut Butter Cookies