Roasted Butternut Squash, Salmon, and Kale Salad with a Citrus-Balsamic Vinaigrette | Nourishing Mea

Ingredients

• 1 small butternut squash peeled and cubed
• 2 tablespoons extra virgin olive oil
• ½ teaspoons sea salt
• ¼ teaspoons black pepper
• 1 pound wild salmon fillets
• 2 tablespoons orange juice
• 1 tablespoon extra virgin olive oil
• ¼ teaspoons sea salt
• 2 bunches kale stems removed and chopped
• 2 fuyu persimmons sliced
• ½ cups pumpkin seeds toasted
• 4 green onions thinly sliced
• ¼ cups Zante currants
• 6 tablespoons orange juice
• 6 tablespoons extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon orange zest