Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

Serves 2

2 large beets
extra virgin olive oil
salt & pepper
2-4oz salmon filets
8 cups chopped lettuce
1 Bartlett pear, sliced
1 apple, sliced
1/4 cup walnut pieces
1/4 cups dried cranberries

For the Honey-Apple Cider Vinaigrette:

6 Tablespoons extra virgin olive oil
1/4 cup honey
2 Tablespoons apple cider vinegar
juice of 1 lemon
dash of onion powder
salt & pepper

1.    Preheat oven to 400 degrees. Peel then chop beets into 1/2″ cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, and then roast for 40-50 minutes, or until tender. Set aside to cool slightly.

2.    Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette in a jar with a tight-fitting lid then shake to combine. Set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, peel off skin, and then cook for 1-2 more minutes. Remove to a plate and set aside.

3.    Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.