SAVE this recipe it was a hit and is my absolute favorite ways to make a quick salmon dish with the honey mustard sauce!

Try this out for a hearty warm salad for a weeknight fall dinner or for entertaining with friends!

Dont forget to check out Sizzlefish.com to find a variety of tasty, sustainable food options that get delivered to your door!

Ingredients:
1 cup quinoa, cooked per package instructions
1 bunch lacinato kale, de-stemmed and cut into ribbons
Olive oil
Salt and pepper
1 cup butternut squash, cubed, roasted
1 cup cauliflower, cubed, roasted
1 red apple, diced
1/4 cup Feta cheese crumbled
1/4 cup pomegranate seeds
1/4 cup chopped pecans
2 salmon pieces (we used sizzlefish)

Honey Mustard Dressing for Salmon:
1/4 cup dijon mustard
1/4 cup honey
1/4 cup olive oil

Apple cider vinaigrette for salad:
1/4 cup apple cider vinegar
1/4 cup olive oil
1 tsp honey
1 large garlic clove, minced
1/4 tsp Dijon mustard
Salt and pepper

Directions: Preheat oven to 400F. Prep butternut squash and cauliflower, toss in a bit of olive oil and salt and pepper and roast for about 30 minutes until softened. While veggies are cooking, cook the quinoa per package instructions. Prep the salmon by rinsing, patting dry and adding salt and pepper. Top with honey mustard mixture. Bake salmon for about 15-20 minutes or until internal temperature reads 145F. Prep apple cider dressing, set aside. Add a bit of the apple cider dressing to the chopped kale and massage until softened. Once everything is cooked, assemble the salad: In 2 medium salad plates add kale, quinoa, roasted squash and cauliflower, apple, feta, pomegranate seeds, pecans, and top with salmon. Drizzle a bit more apple cider dressing over top. Enjoy!