Tilapia with Roasted Maple Squash Kale Salad
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
  • 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
  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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/11/13/tilapia-with-roasted-maple-squash-kale-salad/