Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.
  • While the squash and quinoa are cooking, prepare other ingredients. Core the apple and chop it into mini bite size pieces.
  • 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.
  • 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.
  • Serve salad in a large bowl with salmon on top or serve salmon, plated, with salad on the side.