Fall Salmon Salad - Love of Food

Ingredients

• 8 oz wild salmon fillets, cut into 2-ounce portions or 4 equal size pieces
• ½ cup canola oil
• 2 Tablespoons fresh thyme leaves
• 2 Tablespoons chopped fresh Italian parsley leaves
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• 2 ½ cups peeled, seeded and diced butternut squash
• 1 Tablespoon canola oil
• 1 ½ teaspoons packed light brown sugar
• ½ teaspoon ground cinnamon
• 1/8 teaspoon Kosher salt
• 1/8 teaspoon ground black pepper
• 1-pound fresh Brussels sprouts, cut in half
• 2 Tablespoons canola oil
• 1/8 teaspoon True Lemon Juice Crystals
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon Kosher salt
• 3 Tablespoons lemon juice
• 1 Tablespoon honey
• ¼ cup canola oil
• 1 ½ teaspoons Dijon mustard
• 1/16 teaspoon ground black Pepper
• 2 cups baby kale
• 2 cups baby arugula
• 8 cups fresh baby spinach
• 12 whole red grape tomatoes
• ½ cup sweetened dried cranberries
• ¼ cup shelled sunflower seeds