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Crispy Salmon Salad with Roasted Butternut Squash
Ingredients
  • 2 ½ cups chopped butternut squash
  • 2 ½ cups sliced red onion
  • 1 medium lemon, halved crosswise
  • ¼ cup olive oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons pure maple syrup
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon orange zest
  • ¾ teaspoon black pepper, divided
  • ¾ plus ⅛ tsp. kosher salt, divided
  • 1 tablespoon canola oil
  • 4 (6-oz.) skin-on salmon fillets
  • 4 cups torn curly kale
  • 4 cups baby spinach
  • ½ cup pomegranate arils
Steps
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