Salmon, Butternut Squash, and Avocado Kale Salad - Slender Kitchen

Salmon, Butternut Squash, and Avocado Kale Salad

Weight Watchers® SmartPoints™
(11 PointsPlus®)

Recipes Content


Originally I never intended to share this recipe on the blog since it essentially began by me dumping all the leftovers I could find in my fridge into a big bowl and calling it lunch. Then I ended up loving the resulting salad so much I started making it on purpose. It all starts with quickly broiled salmon prepared with lemon, salt, and pepper. This is paired with some sweet butternut squash, earthy kale, tomatoes, apples, cucumber, and creamy avocado. All topped with a simple balsamic dressing with whole grain mustard. I like to prep the butternut squash (or sweet potatoes), salmon, and kale over the weekend and then enjoy the salad all week for lunches. As you can see in the picture, I also make it with sweet potatoes depending on what I have on hand. The butternut squash version disappeared before I had a chance to photograph it.

Prep Time

Salmon, Butternut Squash, and Avocado Kale Salad

Prep Time: 
Cook Time: 
Total Time: 


  • 3 cups butternut squash, peeled and chopped
  • 1 lb. coho salmon (or any boneless skinless salmon)
  • 1 U lemon
  • Salt and pepper
  • 6 cups kale
  • 1 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 1 tbsp. whole grain mustard
  • 1 U apple, chopped
  • 1 U tomato, chopped
  • 1 U cucumber, chopped
  • 1/4 cup green onions, chopped
  • 1 U avocado

Nutritional Facts

Serving Size: 
2.5 cups
Amount Per Serving
Calories 431
Calories from Fat 110
% Daily Value *
Total Fat 19g
Saturated Fat 3g
Monounsaturated Fat 3g
Polyunsaturated Fat 2g
Cholesterol 51mg
Sodium 166mg
Total Carbohydrate 40g
Dietary Fiber 10g
Sugars 11g
Protein 31g


  1. Place the butternut squash in a microwave safe dish and cover with 1 inch of water. Cover with plastic wrap and microwave for 5-7 minutes until tender.
  2. Preheat the broiler on high. Spray with butternut squash with cooking spray and toss with salt and pepper. Lay flat on a baking sheet or pan. Squeeze half the lemon juice over the salmon and sprinkle with salt and pepper. Cook the salmon and squash under the broiler for 6-8 minutes or until salmon is flaky and cooked through and squash is browning. Shake the squash pan halfway through cooking.
  3. Meanwhile combine the remaining lemon juice, olive oil, balsamic vinegar, and mustard. If you like a sweeter dressing, add a touch of Stevia. Massage into the kale for 1-2 minutes until kale begins to soften.
  4. Toss everything together. Season with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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