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–+ servings
roasted salmon fillet on bed of spinach with roasted root veggies and farro

Spinach Salad with Salmon, Roasted Root Veggies, and Turmeric Dressing

Jani H. Leuschel
A satisfying main dish salad for the cold season -- loaded with anti-inflammatory ingredients.
5 from 1 vote
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Entrees, Mains, Salad
Cuisine Healthy
Servings 4
Calories 444 kcal

Equipment

Ingredients
  

  • 1½ cups butternut squash slices, use the neck
  • 2 carrots medium, sliced into planks
  • 1 parsnip medium, sliced into planks
  • 2 Tablespoons olive oil extra virgin
  • 1 teaspoon garlic minced
  • ½ teaspoon dry mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper freshly ground
  • ¼ teaspoon red pepper flakes
  • 4 4-ounce salmon filets
  • 4 teaspoons everything bagel seasoning
  • 3 Tablespoons Greek yogurt whole milk
  • 2 Tablespoons orange juice fresh-squeezed
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon olive oil extra virgin
  • 2 teaspoons soy sauce reduced-sodium
  • 1 clove garlic large, pressed
  • 1½ teaspoons ginger paste
  • 1½ teaspoons honey
  • 1 teaspoon turmeric
  • ¼ teaspoon coriander
  • ¼ teaspoon black pepper freshly ground
  • salt to taste

Instructions
 

  • Preheat oven to 375 F. Line a roasting pan with foil.
  • Place the cut squash, carrots and parsnip in a medium bowl or zip bag.
  • Season veggies with olive oil, garlic, dry mustard, salt, and black and red pepper. Pour onto prepared pan and distribute evenly. Begin roasting root veggies in the oven as you prep the salmon.
  • Place the salmon on a foil-lined baking sheet. Sprinkle with the everything bagel seasoning. Put the salmon into the oven and roast for 12 minutes.
  • After the vegetables have roasted for 15 minutes, remove them from the oven. They should be slightly soft and a little caramelized.
  • Meanwhile, divide the spinach leaves among 4 plates.
  • Make the dressing by combining all remaining ingredients in a small measuring cup and whisking.
  • When the salmon comes out of the oven, top the spinach with the slightly cooled vegetables, and drizzle with dressing.
  • Place a salmon fillet alongside the spinach. Enjoy!

Notes

This winter salad is full of ingredients that fight pain and inflammation. It also enhances heart and cognitive health with vitamin K (spinach) and omega-3 fats (salmon). When you eat it, however, you'll focus more on its yummy taste than the health benefits!
The root vegetables can be peeled and cut in advance and stored in the refrigerator. You don't have to peel the carrots and parsnips if you scrub them with a vegetable brush.
Butternut squash can be a difficult prep because your hands get coated with its juices and that squash sap is hard to scrub off. The solution: Wear gloves while you peel and cut up your gourd. 

Nutrition

Calories: 444kcalCarbohydrates: 21gProtein: 28gFat: 28gSaturated Fat: 5gTrans Fat: 0gCholesterol: 73mgSodium: 844mgPotassium: 473mgFiber: 4gSugar: 8gVitamin A: 10922IUVitamin C: 26mgCalcium: 113mgIron: 2mg
Keyword anti-inflammatory, antioxidants, omega-3s, phytonutrients, root vegetables, salmon, vitamin K, wellness
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