This sheet pan salad combines creamy, sweet squash, fatty salmon, and sweet crunchy apple for an epic dinner salad. Let’s talk about that dressing though…sweet apple and creamy tangy dijon get blended with a touch of garlic into a creamy, sweet n’ salty dressing that pairs so well with the fish and squash. Crunchy nuts and fresh herbs on top are a must!
Ingredient Highlight
Salmon! the fish we all love because it’s flaky, fatty and a lot harder to overcook/mess up than other fish. It also happens to be packed with more nutrients than I have space to talk about here. It’s one of the most nutritious fish because of it’s super high omega-3 fat content (DHA and EPA). It’s also a great source of protein, potassium, selenium, and vitamin B12.
Servings 4 People
Prep Time 10 minutes 
Cook Time 35 minutes Ingredients
- 1.5-2 lb winter squash, seeds removed, chopped into small pieces about 6 cups*
- 3 tbsp olive oil divided
- 1 tsp kosher salt divided
- 1-1.5 lb wild salmon, cut into 4 filets
- 8 cups loosely packed salad greens of choice**
- ½ fuji or honey crisp apple, core removed chopped
- ½ cup toasted walnuts or pecans
- Fresh chopped parsley or cilantro, for topping optional
For the dressing:
- ⅓ cup olive oil
- 3 tbsp apple cider vinegar
- ½ fuji or honey crisp apple, core removed
- 2 tbsp dijon mustard
- 1 clove garlic
- ½ tsp kosher salt
- ½ tsp black pepper
- * Or use sweet potato, regular potato, or any starchy winter vegetable.
- ** Radicchio, arugula, romaine, kale, etc…
Instructions
- Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.
- Add squash, 2 tablespoon oil, and ½ teaspoon salt and toss to coat. Spread into an even layer and bake for 20-25 minutes.
- Add salmon to the baking sheet and drizzle with remaining 1 tablespoon oil and sprinkle with remaining ½ teaspoon salt. Rub around to coat. Bake for about 10 more minutes, or until salmon is cooked through.
- In a high-speed blender, add all of the dressing ingredients. Blend on high until smooth. If it’s not blending easily, add a splash of water until it blends easily (it can depend on how big your apple is).
- Toss greens in enough dressing to lightly coat. Top with roasted squash, chopped apple, and salmon. Drizzle some more dressing over top. Top with nuts and herbs (if using).
Items you can prep ahead (optional)
- Remove seeds + chop 1.5-2 lb winter squash into small pieces (about 6 cups)
- Chop 8 cups loosely packed salad greens (skip if using pre-chopped or arugula)
- Toast ½ cup walnuts or pecans
- Make the dressing
Substitutions:
- To make vegetarian, skip the salmon and add whichever protein you like to the salad. You could also substitute with tofu or beans – just toss them in enough oil to coat and about ½ teaspoon salt before adding to the sheet pan. You could also just add some boiled eggs and/or cooked lentils to the salad.
- Use any root vegetable in place of the winter squash (carrots, beets, potatoes, etc…)
- Use any type of fish, just adjust the cooking time as needed.
- Use pear instead of apple.
Storage:
-
Store leftovers in an airtight container in the fridge :
- Salmon: up to 4 days
- Squash: up to 6 days
- Dressing: up to 7 days
Leftovers + Repurposing:
- Warm up the squash and salmon before assembling your salad. Be sure to drizzle plenty of dressing over top!
- You can use any leftover salmon, veggies, and dressing to make a grain bowl instead of a salad.
- Leftover dressing is delicious on any meat or veggie.
