The natural sweetness of the squash is amplified by a maple syrup-spiked dressing in this hearty salmon salad. Serve with crusty garlic bread and a glass of Beaujolais wine. Source: EatingWell Magazine, September/October 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Toss squash with 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on a large rimmed baking sheet. Roast, stirring once, for 15 minutes.

  • Push the squash to one side of the pan and line the empty side with foil. Place salmon on the foil and sprinkle with 1/4 teaspoon each salt and pepper. Continue roasting until the squash is tender and the salmon is cooked through, 5 to 10 minutes more.

  • Meanwhile, whisk the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper with vinegar, maple syrup and mustard in a large bowl. Set aside 2 tablespoons of the dressing. Add arugula, cabbage and the squash to the large bowl and gently toss. Serve the salad topped with the salmon and drizzled with the reserved dressing.


Precut butternut squash is usually sold in a 16-ounce package diced squash (3 cups of 1/2-inch pieces) or a in a 20-ounce package of large cubes (5 cups of 1- to 2-inch pieces). If you can only find the larger cubes for this recipe, cut them into 1/2-inch dice before cooking and measure out about 3 cups. Or, you can prep your own diced squash from a whole, peeled and seeded butternut squash.

All wild salmon--and now some farmed--are considered a sustainable choice for the environment. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about choosing sustainable seafood, go to

Nutrition Facts

422 calories; 23.3 g total fat; 3.8 g saturated fat; 66 mg cholesterol; 706 mg sodium. 1210 mg potassium; 22.2 g carbohydrates; 4.1 g fiber; 8 g sugar; 31.1 g protein; 13687 IU vitamin a iu; 61 mg vitamin c; 90 mcg folate; 198 mg calcium; 3 mg iron; 106 mg magnesium; 3 g added sugar;