Mindful Sodexo 
Tender greens, Asian pear, butternut squash, salmon, dried cranberry & ginger mint blueberry dressing with crisp pita
Nutrition Facts:
Calories: 340, Carbs: 44g, Protein: 18g, Fat: 11g, Sat. Fat: 0g, Cholesterol: 37mg, Sodium: 260mg, Fiber: 8g
Prep Time: 5 to 10 minutes Cook time: 15 minutes Yield: 4 servings
Salmon & Asian Pear Salad
Roasted Squash:
- 1 pound 6 oz peeled and cubed butternut squash
- 1. Coat sheet pan with oil spray. Place squash in a single layer. Do not overcrowd. Lightly spray top of squash with oil spray.
- 2. Roast in a preheated 400 degree F. convection oven (450 degree F. standard oven) for 15 minutes or until lightly browned. NOTE: Flip halfway through cooking time to ensure even browning.
- 3. Allow to cool at room temperature before using.
Ginger Mint Blueberry Pomegranate Vinaigrette:
- 1/3 cup Marie’s Blueberry Pomegranate vinaigrette
- 4 teaspoons finely grated fresh ginger
- 2 teaspoon chopped fresh mint leaves
- 1. Add vinaigrette, ginger and mint in a bowl. Mix well. Set aside.
Pita Crisps:
- 2- 6” whole grain pita bread
- 1/8 teaspoon True Lemon crystals
- 1 teaspoon salt free Italian seasoning
- 1. Spray pitas with oil spray.
- 2. Evenly sprinkle with lemon crystals and seasoning.
- 3. Cut each pita into 4 wedges. Place onto sheet pan.
- 4. Bake in a preheated 350 degree F. convection (400 degree F. standard) oven for 5 to 7 minutes or until crisp.
- 5. Allow to cool at room temperature before using.
Salad:
- 4- 4 ounce fillets Atlantic salmon or 1 pound fillet cut into 4 equal portions
- 10 ounces mixed greens (mesclun mix, spring mix or baby greens)
- 12 ounces cored and diced Asian pears
- 1/4 cup dried cranberries
- 1. In a bowl, add mixed greens, diced roasted squash, diced Asian pear, dried cranberries and vinaigrette.
- 2. Toss until evenly coated.
- 3. Evenly divide among 4 bowls, making sure that all ingredients are visible.
- 4. Evenly divide flaked salmon, and place on of greens and in center of salad.
- 5. Serve with 2 pita wedges.
To Grill Salmon:
- 1. Place salmon presentation side down on hot grill.
- 2. Cook for 3 to 5 minutes. Turn over. Cook for another 3 to 5 minutes or until well-marked and cooked through. NOTE: If using salmon with skin, remove salmon from skin at this time.
- 3. Allow to cool slightly. Flake salmon into large chunks.
