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Salmon Salad

Apr 28, 2018
Salmon Salad


For the Salad:

2 cups cubed and peeled butternut squash
1 cup uncooked farro, rinsed well
½ cup dried cranberries
¼ cup toasted pepitas (or nuts/seeds of choice)
½ cup pomegranate arils
6 cups mixed greens


For the Pomegranate Vinaigrette:

1 garlic clove, sliced
2 teaspoons Dijon mustard
2 teaspoons whole grain mustard
¼ cup pomegranate juice
1 tablespoon brown sugar
2 tablespoons red wine vinegar
⅓ cup extra-virgin olive oil
Salt and pepper, to taste


For the Salmon:

1 tablespoon olive oil
2 (6-oz) skin-on salmon filets
Salt and pepper



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.