Fall Kale Salad with Garden Pesto Salmon is the perfect combination of flavors - dinner doesn't get any tastier than this, folks!
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Servings:2
Fall Kale Salad with Garden Pesto Salmon
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
 
Fall Kale Salad with Garden Pesto Salmon is the perfect combination of flavors - dinner doesn't get any tastier than this, folks!
Ingredients
  • 1 large bunch of kale torn from stems and torn into pieces
  • 2 teaspoons olive oil
  • 2 teaspoons fresh apple cider
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 to 2 cups chopped butternut squash*
  • 1/2 cup dry quinoa
  • 1 medium apple
  • 1/4 cup pecan halves or other favorite nut (I used a candy pecan mix.)
  • 3 tablespoons dried cranberries
  • Salt + pepper to taste
  • 2 fillets Bumble Bee SuperFresh® Salmon with Garden Pesto
Instructions
  1. Preheat oven to 350 degrees F. Place kale in a large bowl and massage olive oil, apple cider, 1/8 teaspoon salt, nutmeg and pepper into for 1-2 minutes. Spread on a baking sheet in a single layer and roast for 10 minutes. Toss well and roast for 5-10 minutes more, until slightly crispy but not golden. Remove from oven, set aside and increase the heat in oven to 400 degrees F.
  2. Toss the chopped butternut squash in one tablespoon of olive oil in a medium bowl and add pepper for extra flavor. Place the coated squash on a baking sheet and let them roast for 30 - 40 minutes, flipping halfway through.
  3. Once you flip the squash, start your quinoa. Bring 1 cup of water to boil, add your dry quinoa and let simmer for 8 - 10 minutes.
  4. While the squash and quinoa are cooking, prepare other ingredients. Core the apple and chop it into mini bite size pieces.
  5. Once butternut squash has cooked and been removed from the oven, pop the fillets of salmon in the oven and cook according to package instructions.
  6. Allow quinoa and squash to cool for about 10 mins and while fish is cooking before assembling salad. Once cooled, combine kale with squash, quinoa, apples, pecans and cranberries. I don't find this needs any sort of additional dressing (the kale will not stay crispy) but feel free to add some if you'd like.
  7. Serve salad in a large bowl with salmon on top or serve salmon, plated, with salad on the side.
Recipe Notes

*To keep this recipe super easy and quick, I recommend purchasing pre-cubed squash. This product is readily available in most grocery stores and located in the produce department. It may be more expensive, but in my opinion, so worth the extra cost.
**This recipe makes for two large salads. By adding another piece of fish, you could easily feed 3 people or feel free to double the recipe to feed a family of four.
***It is not necessary to cook the kale, however, I enjoy it slightly crispy and warm, but this step can be skipped if you would prefer the kale be fresh.

Author: Kim Lee
Course: Entree

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