Salmon and Chipotle Roasted Butternut Squash Salad

·

Perfectly cooked salmon over a bed of deliciously roasted butternut squash with a sauce with smoky chipotle pepper is the perfect salad to get me back on track!

Disclaimer: this post may contain affiliate links, which will take you to an external site. I will earn a small commission from anything you purchase at no extra cost to you.

Now that the holidays are sadly over, I am focusing on doing a bit of a reset of my eating habits. While the cocktails and snacks are fun, I am ready for some more veggie heavy meals. This is the perfect salad for this time of year - this may even be my new favorite salmon recipe! The ingredients are simple, fresh, and easily available at your local grocery store. I also love that this salad has a quick cook time and is easy to make, so you can have your meal on the table within thirty minutes!

I got my initial inspiration for this meal from Serena Wolf's Chipotle Roasted Delicata Squash.

salmon and chipotle roasted butternut squash salad on black plates
salmon and chipotle roasted butternut squash salad

What Will I Need to Make Salmon and Chipotle Roasted Butternut Squash Salad?

While the full ingredient list is available below, here are some tips on what you will need to make this delicious chipotle butternut squash salad!

  • Extra virgin olive oil
  • Apple cider vinegar - I swear by this brand!
  • Maple syrup
  • Ancho chili powder
  • Chipotle powder
  • Garlic powder
  • Kosher salt
  • Butternut Squash
  • Wild salmon fillets
  • Fresh cilantro
  • Romaine lettuce
  • Goat feta cheese
  • Pomegranate arils

If you cannot find butternut squash, you can always use delicata squash, acorn squash, or even sweet potatoes! If you don't have maple syrup, some brown sugar will do the trick too. Red onions, black beans, or green onion are also a good additions I use sometimes.

salmon and chipotle roasted butternut squash salad on black plates
salmon and chipotle roasted butternut squash salad

How to Prepare the Best Chipotle Roasted Butternut Squash Salad

While the full recipe instructions are available below, here are some tips on how to make this perfect salad with layers of flavor!

  • Preheat your oven to four hundred degrees F. In a small bowl combine the olive oil, apple cider vinegar, maple syrup, ancho chili, chipotle, garlic powder, and a pinch of salt and whisk together until well combined. Peel and core your butternut squash and cut it into 2-inch pieces. In a large bowl, toss the squash pieces with half of the the oil mixture. Once they have been well coated, place the squash pieces in a single layer on a parchment paper lined baking sheet, making sure the pieces are not touching.
  • While the squash roasts, place the salmon fillets on a parchment lined large rimmed baking sheet. Pour the last half of the sauce over the salmon and place it in the oven as the squash finishes roasting. Once the salmon and squash is fully cooked, remove from the oven and let it fully cool.
  • Chop your cilantro, and lettuce and toss together with the goat feta cheese and pomegranate. Place on four plates and top with the roasted squash and half of each fully cooked salmon fillet. Serve immediately and enjoy!
salmon and chipotle roasted butternut squash salad on black plates
salmon and chipotle roasted butternut squash salad

Other Healthy Salads You Will Love

Looking for more salads? Here are some quick links to more delicious recipes!

Salmon and Chipotle Roasted Butternut Squash Salad

Perfectly cooked salmon over a bed of deliciously roasted butternut squash with a sauce with smoky chipotle pepper is the perfect salad to get me back on track!

Author:
Kirsten

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tbsp Maple syrup
  • 1/2 tsp Ancho chili powder
  • 1/2 tsp Chipotle powder
  • 1/4 tsp Garlic powder
  • 1/4 tsp Kosher salt
  • 3 cups Butternut Squash (approximately 1 medium squash), peeled and chopped into cubes
  • 2 Wild salmon fillets (approximately 1lb)
  • 1/3 cup Fresh cilantro, chopped
  • 1 head Romaine lettuce, chopped
  • 1/3 cup Goat feta cheese
  • 1/2 cup Pomegranate arils

Instructions

  1. Preheat your oven to 400 degrees F. In a small bowl combine the olive oil, apple cider vinegar, maple syrup, ancho chili, chipotle, garlic powder, and salt and whisk together until well combined. Peel and core your butternut squash and cut it into 2-inch pieces. In a large bowl, toss the squash pieces with half of the the oil mixture. Once they have been well coated, place the squash pieces in a single layer on a parchment paper lined baking sheet, making sure the pieces are not touching.
  2. While the squash roasts, place the salmon fillets on a parchment lined large rimmed baking sheet. Pour the last half of the sauce over the salmon and place it in the oven as the squash finishes roasting. Once the salmon and squash is fully cooked, remove from the oven and let it fully cool.
  3. Chop your cilantro, and lettuce and toss together with the goat feta cheese and pomegranate. Place on four plates and top with the roasted squash and half of each fully cooked salmon fillet. Serve immediately and enjoy!

Leave a Comment

Leave a Comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Be the first to comment on this recipe