Salmon Salad

For the Salad:

For the Pomegranate Vinaigrette:

For the Salmon:

For the Salad:

Preheat the oven to 425°F and place the cubed squash on a large baking sheet. Drizzle liberally with olive oil and season with salt and pepper. Roast for 15-20 minutes, tossing occasionally, or until tender and caramelized. Remove from the oven and allow to cool.

Meanwhile, place the farro and 2 cups of water in a small saucepan along with 1 teaspoon of salt. Bring the mixture to a boil, reduce the heat to a simmer, cover, and cook until tender, about 20 minutes. Drain off any excess water and allow the farro to cool.

For the Vinaigrette:

Combine all the ingredients except the olive oil in a bowl and mix well to combine. Slowly stream in the olive oil while whisking constantly. Season the dressing, to taste, with salt and pepper.

For the Salmon:

Heat a large skillet over medium-high heat and add the oil. Season the salmon with salt and pepper on both sides. Place the salmon, skin side down, in the hot pan and cook for 4 minutes or until the skin is crispy and rendered. Flip the salmon over gently and cook for another 2 minutes. Remove the salmon from the pan and allow to cool slightly.

To Assemble:

To each serving bowl or plate, add mixed greens, the roasted squash, the cooked farro, dried cranberries, pepitas, pomegranate arils, and a piece of the salmon. Drizzle everything liberally with the vinaigrette and serve.

 I like to serve this while the heated components are still slightly warm (but not hot). The warm fish and farro, for example, are extra delicious with the cooler salad components.