

An autumn rainbow salad with smoked salmon, Brussels sprouts, butternut squash and beets: you really can’t go wrong! Once it gets cooler we start making warm salads or slightly wilted, partially cooked salads, instead of fully raw ones. Here we roast brussels sprouts, butternut squash and beets and then combine them with lemon massaged kale to provide the perfect combo of sweet root veggies with fresh kale (plus lots of fiber).
Here’s another autumn themed salad recipe that we made last year: Roasted Cauliflower Brussels Sprouts Salad.
It’s really important to us that we choose sustainably caught seafood, both for our own health and the health of our planet.
Once of the sustainable seafood labels that we look for when shopping is MSC certified (the Marine Stewardship Council). They certify seafood that’s been caught sustainably, meaning they prevent overfishing, respect habitats to preserve the health of the ocean, and they ensure the people who depend on fishing maintain their livelihoods.
That’s why we use MSC certified salmon in this Autumn rainbow salad with smoked salmon recipe because it’s high in omega 3’s, the essential fatty acids that are vital for the health of our brains, as well as support our hormonal health and play a role in reducing inflammation. If you don’t like smoked salmon, you could easily make this salad with fresh seared wild caught salmon instead. AND, if you’re vegetarian, omit the salmon and add in some chickpeas to this delicious salad. Chickpeas always pair well with brussels sprouts, butternut squash and beets.
We’d love to know if you make this recipe! Please share any photos you take and tag us on social media @livingkitchenco for Instagram and Facebook.
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