"A salad can be both protein-rich and fiber-packed without even missing miss a beat in its flavor harmony. It stars butternut squash, which has roughly 7 grams of fiber per cup, and our recipe uses about 5 to 6 cups. Joining the fiber party are kale (or any leafy green of choice) and Brussels sprouts, both of which also pack a substantial amount on their own."
"The squash and the Bosc pears are seasoned, then roasted to caramelized perfection. Once they are done, it's the glazed salmon's turn in the oven for the next 15 minutes. Providing approximately 40 grams of protein per serving, plus healthy fats like omega-3 fatty acids, this fish takes the salad from simple side territory to a full-fledged warm main course, as well as a great option once cooled for luncheons and picnics."
"Let's not forget about the dressing, either. The blend of roasted pear, aromatics, honey, vinegar, and olive oil weaves sweet-tart flavor threads through every ingredient. What you get after tossing it with the salmon and veggies is nothing short of spectacular. Creamy, softened squash mingles with crispy kale, Brussels sprouts, and crumbly feta cheese. In between those hearty bites, flaky, tender salmon pieces pop up, delivering a savory depth that fits right into the overall earthy, fall-centric flavors."
Roasted butternut squash and caramelized Bosc pears form the salad's base alongside kale and shredded Brussels sprouts for substantial fiber. The recipe uses about 5 to 6 cups of squash, with roughly 7 grams of fiber per cup. Glazed salmon bakes about 15 minutes and provides approximately 40 grams of protein per serving plus omega-3 fats, making the dish a warm main or a cooled lunch option. A roasted pear dressing of pear, aromatics, honey, vinegar, and olive oil adds sweet-tart balance. Feta, crispy greens, and flaky salmon complete the earthy, fall-forward flavors. Protein swaps like turkey, chicken, or farro are suitable alternatives.
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