Winter Salmon and Roasted Vegetable Salad

May 16

INGREDIENTS
Grilled or baked salmon fillet (flaked)
Roasted butternut squash (cubed)
Baby kale or mixed winter greens
Roasted red bell peppers
Sliced radishes
Pumpkin seeds (pepitas)
Fresh parsley (chopped)

TAHINI LEMON DRESSING
2 tablespoons tahini
1 tablespoon fresh lemon juice
1 tablespoon water (to thin)
1 clove garlic (minced)
Salt and pepper to taste

DIRECTIONS
1. Arrange baby kale or winter greens on a plate.
2. Add flaked salmon, roasted butternut squash, roasted red bell peppers, and sliced radishes.
3. Sprinkle with pumpkin seeds and fresh parsley.
4. Whisk together the dressing ingredients, adjusting the water for desired consistency, and drizzle over the salad before serving.

**NOTE: Make sure you adjust according to where you are in the RESET. For example, if you are in the Dairy RESET, use dairy-free alternatives, etc.

Philippa Bebbington, MS, RD

Philippa Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

Winter Salmon and Roasted Vegetable Salad

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