Cod and baby kale with butternut squash salad
2 filets of cod (feel free to cook up more for more people)
Trader Joes 21 seasoning salute
2 lemons
1 head of roasted garlic
½ cup of olive oil
Salt and pepper
1 shallot
1 teaspoon of maple syrup
1 tablespoon of Dijon mustard
1 package of baby kale
1 butternut squash chopped (Costco has precut)
Cooking instructions:
Preheat oven to 425 degrees. Once preheated, add butternut squash to a baking sheet. Drizzle with olive oil and seasoning salute and cook in oven for 35 minutes. In a small bowl, add minced shallot, roasted garlic, maple syrup, Dijon mustard, and lemon juice. Whisk together while drizzling in the olive oil. Add salt and pepper to taste. In a piece of foil add cod to the center. Drizzle with olive oil, seasoning salute and lemon zest. Fold into packets and put in the oven when the squash has 7-10 minutes left. When squash is done, add into a big bowl, add package of baby kale and add half the dressing to start. Add more dressing to taste. Toss all together and serve with finished baked cod.