Salmon Salad with Roasted Green Beans and Butternut Squash

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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!

Ingredients:

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.

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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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