Salmon Salad with Roasted Green Beans and Butternut Squash


Fall = roasted veggie season in our kitchen. It actually coincides perfectly with when baby Zack is starting to eat solid foods, because now I can roast everything together and puree his portion. I actually grabbed the green beans and butternut squash in this recipe to try them with Zack, but since his tiny tummy would only need a small amount, I used the rest in this recipe for us. Hard to believe it won’t be long before he can actually eat this meal – in non puree form – with us!


2 small cans or one large can of boneless, skinless canned salmon (I love the kind we get from Costco, which is wild salmon and no BPA lining in the cans!)

1 bag green beans

1 container pre-cut butternut squash

hot and sweet mustard (or honey mustard)

white balsamic vinegar

olive oil

Preheat the oven to 450. On a large baking sheet, spread string beans. On a separate sheet lay butternut squash flat. Drizzle with olive oil. Roast in the oven for about 40 minutes or until squash is soft when pierced with a knife. Remove from the oven and let cool.

In a separate bowl, whisk together a few tablespoons of mustard, about a tablespoon of vinegar and tablespoon of olive oil. I didn’t measure, and don’t think you need to. You just want to whisk these together until you get a consistency like ranch dressing to mix with the salmon, which you’ll do next. Then combine the salmon with roasted veggies and serve warm or room temp.


P.S. Happy Halloween from our little baby carrot! Yes I’ll be making him food-themed costumes until he’s 18.

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