Ever feel like you need something quick, healthy and delicious to throw together for dinner? Me too. (Like, every night.) This turned out better than I expected, and if I'd had another bowl I would have eaten every last bite. (So much for the portion control side of healthy.) You could use many different varieties of lettuce, nuts and cheese, so feel free to go with what's in the fridge. You can also forgo the thyme, if you don't have any on hand (or you can substitute another herb for the job). This is truly an homage to Trader Joe's, where I bought peeled, cubed butternut squash and peeled, roasted beets. Otherwise, this dish would take too much elbow grease and time to make, and you might as well order pizza.
Salmon, Butternut Squash and Feta salad
Serves 2. Measurements approximate...build it to suit yourself.
1-1/2 cups butternut squash, peeled and cut into cubes
1 TBSP olive oil
5 fresh thyme sprigs
1/2 pound fresh salmon
1/2 cup vegetable oil (for frying)
3 scallions, green parts only, cut into 2-inch lengths
4 cups chopped butter lettuce
2 roasted beets, roughly chopped
4 TBSP feta cheese
2 TBSP pine nuts, toasted
red wine vinaigrette to taste
salt and pepper to taste
Roast the squash. Toss it with the olive oil, then season with salt and pepper to taste. Throw the thyme sprigs on and roast in a 425º oven for 25 minutes, turning once, until browned around the edges and cooked through.
Broil the salmon. I tend to broil fish because it takes so little time. But cook the salmon however you see fit, and when it's done, cut it into bite-sized chunks.
Fry the scallions. Heat the vegetable oil in a small saucepan until hot but not smoking. Toss in the scallions and fry until just crisp, about 3 minutes. Drain on a paper towel.
Make the salad. Toss the following in a bowl: lettuce, beets, feta cheese, toasted pine nuts, cooked squash, and fried scallions. Toss with dressing to taste. Divide between two bowls, top with salmon, and serve.