Tilapia with Roasted Maple Squash Kale Salad


Roasted maple squash tossed with kale, tomatoes, and pomegranate then served with flaky easy to make tilapia. This tilapia with roasted maple squash kale salad is delicious, easy to make, and perfect for fall.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

It’s already mid November, and there’s only one and a half weeks left until Thanksgiving. What!

I’m soo not ready for fall to be over yet. What am I going to do without all my squashes? Or my maple syrup? Or my pumpkin pie spice?

But luckily there’s still a little time left to enjoy all things fall.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

This roasted maple squash kale salad is such an easy to make salad packed with so much flavor. There’s something about squash, whether it’s butternut, acorn, delicata, or kabocha, and maple syrup that works so well together. So you’ll see me pair the two with brown sugar, very often.

This salad is as simple as can be. Sliced acorn squash tossed with maple syrup, brown sugar, olive oil, and a pinch of salt then roasted for about 35-4o minutes until tender and lightly browned. These slices of squash are added to tender kale, sliced heirloom cherry tomatoes, and pomegranate arils. A sprinkle of salt and pepper, and this roasted maple squash kale salad is complete.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

To make this the perfect fall meal, I added Bumble Bee SuperFresh® Tilapia with Lemon, Pepper and Herbs.

I’ve always been so picky about the fish I eat. Sometimes it tastes fishy, sometimes it’s easily overcooked.  But these tilapias are so flavorful and delicious! I can eat them regularly for dinner as an entrée or an ingredient in an entrée since they’re so easy to make! Bumble Bee SuperFresh® smells and tastes amazing. Because you prepare Bumble Bee SuperFresh® straight from the freezer, there isn’t any smell associated with thawing fish. Which I absolutely love since I don’t like that fishy smell either. Who does, right? And their frozen protein has stayed that way from harvest to your oven unlike most of the “fresh” fish you find at the seafood counter. That means it is fresh tasting, and fresh smelling.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

There are a number of Bumble Bee SuperFresh® products that you can buy, but I used the Bumble Bee Super Fresh® Tilapia with Lemon, Pepper and Herbs. Soo good.

Fresh lemon combined with Extra Virgin Olive Oil, shallots, black pepper and other natural ingredients, this Bumble Bee SuperFresh® recipe brings out the clean, fresh flavor of premium tilapia. And they’re great in this roasted maple squash kale salad!

Since they’re so easy to make, it’s perfect for busy moms, professionals, or students and a great option for a weeknight dinner.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside for now.

Cut the acorn squash into ¼ inch slices. The hardest part is making that first slice! Once you cut through the squash, remove the seeds and fiber from the center as well as the stem, then cut the squash into slices as evenly as possible. That way the acorn squash will cook at about the same rate.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

Toss the acorn squash with maple syrup, brown sugar, olive oil, and a pinch of salt. Place them on the baking sheet as spread out as possible, and bake for about 40 minutes. Halfway through, lightly toss the squash, or flip them to the other side so that they would brown evenly.

Remove the roasted squash from the oven once they are done, and set them aside to cool.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

While the acorn squash is roasting, make the salad. Tear up the kale into bite size pieces, drizzle olive oil, and massage the olive oil into the kale with your fingers. This will help the kale soften.

Add sliced cherry tomatoes and pomegranate arils. Lightly season the salad with salt and pepper. Then toss the acorn squash into the salad. Set the salad aside for now.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

To make the Bubble Bee Super Fresh® Tilapia with Lemon, Pepper and Herbs, leave the oven at 400F.

Take the tilapia out from the vacuum-packed bag, and slip them into the parchment pouches provided with the seasoned side facing up. Each box contains two tilapia fillets!

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

Fold down the ends of the pouches, about one inch, and then fold under again to seal, and place them on a baking sheet with the seasoned side up. Bake the tilapia in the oven for 18 minutes to a minimum internal temperature of 165F. Open the parchment paper carefully since it will be hot. You can serve the tilapia in the parchment paper for a no mess and no fuss meal. I used a spatula to remove the tilapia from the pouch and serve them on the roasted maple squash kale salad.

Enjoy!

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

You can find these Bumble Bee SuperFresh® products by using the store locator or ordering through Amazon Fresh.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

Tilapia with Roasted Maple Squash Kale Salad
 
Prep time
Cook time
Total time
 
Roasted maple squash tossed with kale, tomatoes, and pomegranate then served with flaky easy to make tilapia. This tilapia with roasted maple squash kale salad is delicious, easy to make, and perfect for fall.
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • ½ medium acorn squash, seeded and sliced into ¼ inch
  • 2 tablespoons brown sugar
  • 2 tablespoons olive oil
  • 1 ½ tablespoon maple syrup
  • Pinch of salt
Kale Salad
  • 4 cups torn kale
  • 2 tablespoons olive oil
  • 1 cup heirloom cherry tomatoes
  • 3 tablespoons pomegranate
  • Salt and pepper, to taste
  • Other salad options: sliced apples, sliced pears, chopped nuts
  • 1 box (2 fillets) Bumble Bee SuperFresh® Tilapia with Lemon, Pepper and Herbs
Directions:
  1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside for now.
  2. Cut the acorn squash into ¼ inch slices.
  3. Toss the acorn squash with maple syrup, brown sugar, olive oil, and a pinch of salt. Place them on the baking sheet as spread out as possible, and bake for about 40 minutes. Halfway through, lightly toss the squash, or flip them to the other side so that they would brown evenly.
  4. Remove the roasted squash from the oven once they are done, and set them aside to cool.
  5. While the acorn squash is roasting, make the salad. Tear up the kale into bite size pieces, drizzle olive oil, and massage the olive oil into the kale with your fingers. This will help the kale soften.
  6. Add sliced cherry tomatoes and pomegranate arils. Lightly season the salad with salt and pepper. Then toss the acorn squash into the salad. Set the salad aside for now.
  7. To make the Bubble Bee Super Fresh® Tilapia with Lemon, Pepper and Herbs, leave the oven at 400F.
  8. Take the tilapia out from the vacuum-packed bag, and slip them into the parchment pouches provided with the seasoned side facing up. Each box contains two tilapia fillets.
  9. Fold down the ends of the pouches, about one inch, and then fold under again to seal, and place them on a baking sheet with the seasoned side up. Bake the tilapia in the oven for 18 minutes to a minimum internal temperature of 165F. Open the parchment paper carefully since it will be hot. Serve the tilapia in the parchment paper for a no mess, no fuss meal. Or use a spatula to remove the tilapia from the pouch and serve them on the roasted maple squash kale salad.

Tilapia with Roasted Maple Squash Kale Salad | Cooking with a Wallflower

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.

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