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Rainbow Autumn Salad with Smoked Salmon

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course, Salad
Cuisine: Healthy
Servings: 4


  • 1/2 lb beets peeled and cubed
  • 1 butternut squash peeled, seeded and cubed
  • 1/2 lb brussels sprouts halved
  • 1 small bunch kale chopped
  • 150 grams smoked wild caught salmon
  • 1/2 cup walnuts or pumpkin seeds toasted
  • 1/4 cup dried cranberries or pomegranate seeds

Marinade for Brussels Sprouts

  • 1 tsp maple syrup
  • 1 tsp dijon mustard
  • 1.5 Tbsp extra virgin olive oil
  • pinch sea salt and pepper


  • 1 lemon juiced
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic minced
  • 1 tsp maple syrup
  • pinch sea salt and pepper to taste


  • Preheat oven to 375 and line a baking sheet with parchment paper.
  • Rub the beets and squash with extra virgin olive oil, sea salt and pepper and spread out on baking sheet. Toss the brussels sprouts together with the marinade and spread them out on another area of the same baking sheet (if they fit) or on another baking sheet. Roast brussels sprouts for 25 minutes. Roast the beets and squash for 25-30 minutes. 
  • While the vegetables are roasting, whisk the dressing ingredients together. Massage kale with the dressing in a large serving bowl, using your hands to soften the kale and really get the flavor of the dressing mixed in. You can taste it and add more sea salt if you'd like.
  • Slice the smoked salmon into approximately ½ inch wide strips.  Roll each piece of salmon up like a fruit roll up to make salmon “roses.” 
  • Place the roasted vegetables over top of the kale, along with the salmon “roses” and sprinkle the walnuts and dried cranberries over top before serving.