Harvest Salad with Fish and Blueberry Sauce - Choose Canadian Seafood

Ingredients

• 453 g (1 lb) halibut
• Salt and pepper to taste
• 1 cup (195 g) cooked farro
• For the blueberry sauce:
• 2 tbsp (28 g) butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 cup (190 g) blueberries
• ¼ cup (60 ml) balsamic vinegar
• 1 tbsp (15 ml) pure maple syrup
• 1 tsp (1 g) fresh thyme
• Pinch of salt
• For the salad dressing:
• ¼ (60 ml) cup olive oil
• 2 tbsp (30 ml) pure maple syrup
• 2 tsp (10 ml) lemon juice
• ½ tsp (3 g) salt
• ¼ tsp (1 g) garlic powder
• ¼ tsp (1 g) black pepper
• For the salad:
• 2 cups (280 g) acorn squash, diced, ½-inch pieces
• 1 tbsp (15 ml) olive oil
• ½ tsp (1 g) fresh thyme
• 4 cups (350 g) shredded kale
• 1 cup (200 g) canned roasted beets, diced, ½-inch pieces
• ½ cup (55 g) shredded carrots
• Garnishes:
• 1 Granny Smith apple, sliced
• ¼ cup (50 g) crumbled goat cheese
• 2 tbsp (17 g) roasted sunflower seeds