Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing
bean salad, blanched veggie salad, featured, gluten free, high protein salad, lettuce free, meal prep salad, salmon, tahini dressing, whisked dressing, winter salad
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This spicy salmon salad is everything I want for lunch: caramelized butternut squash, cold crispy broccoli, tender salmon, and a just spicy enough Gochujang Sesame Dressing that pulls it all together. It’s high-protein, deeply flavorful, and will give you all the nutrients you need to crush the rest of your afternoon. If you’re looking for a spicy salmon salad that actually satisfies, this is it!
Why this Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing works:
Crisp, blanched broccoli and sweet soft roasted butternut squash are the perfect canvas for the rich salmon. Add in cool sliced avocado and nutty edamame all tied together in a thick and creamy (yet dairy-free) spicy gochujang dressing, and you are winning at life.
Ingredients you’ll need for this Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing:
- butternut squash
- 2 tbsp grapeseed or neutral oil
- toasted sesame oil
- chili crisp
- broccoli florets
- edamame
- salmon
- scallions
- avocados
Ingredients you’ll need for the Gochujang Sesame Dressing:
- honey
- gochujang
- seasoned rice vinegar
- tahini
- grated ginger
- room-temp water
What Is Gochujang?
Gochujang is to Korean cooking what Miso paste is to Japanese. It is a savory fermented red pepper paste that is crucial to Korean cuisine and has (thankfully!) made its way onto grocery shelves here in the US. The flavor profile is best described as sweet, salty, spicy with a little bit of pleasant umami funk. They vary in heat, so it’s best to add a little at a time. Ask for it when you go to the market or purchase it online.
What is chili crisp?
Chili crisp, sometimes sold as “chili crunch” is a condiment made of chili peppers fried in oil with crispy bits like garlic, shallots and sometimes sesame seeds. It is extremely flavorful and umami rich (some have mushroom powder to enhance this), with a satisfying crunch in every bite. You can find it in most US grocery stores or online.
Make Ahead & Storage Tips for the Spicy Salmon Butternut Squash and Broccoli Salad:
You can prep all components up to 3–4 days ahead. Store the vegetables, salmon, and dressing separately for best texture. Toss everything together just before serving to keep the broccoli crisp and the salmon intact.
Do I really need to blanch the broccoli?
Yes. For this salad, broccoli is quickly blanched and shocked. This keeps the broccoli bright green, lightly tender, and pleasantly crisp while removing any raw edge. It also helps the broccoli absorb the dressing better without becoming soggy.
Can I substitute the salmon?
Absolutely. This salad is great with grilled chicken, shrimp, tofu, or even rotisserie chicken. You can also skip the protein entirely and serve it as a hearty side because the edamame adds a healthy dose of plant based protein.
Is this Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing good for Meal Prep?
Definitely! It’s a great “prep once, eat well all week” salad. The vegetables hold their crunch, and soak up flavor beautifully, and don’t get soggy. And the salmon can be flaked fresh or repurposed from leftovers. Looking for a shorcut? Use canned salmon, or buy the salmon already grilled from the supermarket (Whole Foods always has it in the prepared foods section)!
Is the salad gluten-free?
It sure is! Just make sure your gochujang is labeled gluten-free to be extra sure.
What is the best way to store the salad?
Store in the refrigerator in an air-tight container for up to 3-4 days.
WANT MORE HIGH PROTEIN MEAL-PREP FRIENDLY SALADS?
Here are a few of my current faves:
- Smashed Cucumber Edamame and Salmon Salad with Miso Vinaigrette
- Baby Broccoli Carrot and Noodle Salad with Salmon and Spicy Peanut Dressing
- Asparagus Potato and Snap Pea Salad with Smoked Salmon and Honey Mustard Dressing
- Balsamic Chicken Broccoli and Chickpea Salad
- Everything But the Wedge Chicken and Green Bean Salad Jars with Blue Cheese Dressing
Also, check out this ROUND-UP: MY BEST SALAD JAR RECIPES!
Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing
3-4
servings
Fuel your week with this Spicy Salmon Butternut Squash and Broccoli Salad with Gochujang Sesame Dressing. It stars crunchy blanched broccoli, caramelized squash, flaky salmon, avocado, and edamame tossed in a bold gochujang sesame dressing. High in protein, fiber, and good fats, it’s a meal-prep salad that actually satisfies. It’s hearty, crunchy, saucy, and deeply satisfying! If you’re looking for a salad that actually delivers on texture, flavor, and joy, this one earns a permanent spot in the rotation.
Ingredients
1 medium butternut squash
your preferred neutral oil suitable for high-heat cooking (avocado, grapeseed)
Kosher salt
1 1/2 tbsp chili crisp
1 1/2 tbsp toasted sesame oil
12 oz. center cut salmon, skin on, pin bones removed
1 broccoli, cut into 2 inch florets
1 1/2 cups frozen edamame
2 scallions, sliced
2 small avocados, sliced
2 tsp sesame seeds, for garnish
- Gochujang Sesame Dressing
½ tbsp honey
1½ tbsp gochujang
1½ tbsp seasoned rice vinegar
⅓ cup tahini
2 tsp grated ginger
¼–⅓ cup room-temp water
Directions
- Prepare the Dressing: In a large bowl, whisk together the honey, gochujang, and vinegar until smooth. Whisk in the tahini. Add the water a tablespoon at a time until it reaches a thick-milkshake texture (better thicker than thin bc the veggies release moisture as the salad sits).
- Roast the Butternut Squash: Heat oven to 400°F. Peel and cube the squash (½-inch). Toss with appx. 1 1/2 tbsp neutral oil and ½ tsp kosher salt. Roast on a parchment-lined sheet pan until browned, 25–30 minutes. While the butternut squash roasts, whisk together the chili crisp and the toasted sesame oil. When the butternut squash is finish roasting,use a pastry brush and brush it with the half of the chili crisp toasted sesame oil mixture (reserving the remainder for the salmon).
- Cook the Salmon: Lightly oil the salmon and salt gently with kosher salt. Cook using one of the following methods:
Oven: Preheat your oven to 425°F, place the seasoned salmon on a foil lined sheet pan, and roast for 8–10 minutes (depending on thickness) until it flakes easily and reaches 125–130°F in the center for medium. For fully cooked salmon, roast until the center reaches 140–145°F, about 10–12 minutes, until the flesh is opaque throughout and flakes easily with no translucent center.
Air Fryer: Preheat your air fryer to 400°F, then cook skin-side down for 7–9 minutes until it flakes easily with a fork and reaches 125–130°F in the center for medium or 140–145°F, for fully cooked.
Remove the salmon from the oven then brush with the remaining chili crisp/sesame oil mixture. - Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge it immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel or a clean dish towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the broccoli into 1/2 inch pieces and add to the bowl with the dressing. Bring the water you cooked the broccoli in back to a boil and add the edamame. Cook the edamame for 2-3 minutes. Drain and rinse under cool water. I like to blot dry the edamame as well. Moisture control is key for meal prep friendly salads!
- Add the edamame and butternut squash to the bowl with the broccoli and toss. Add appx. 1/3 cup of dressing, the scallions and stir gently to combine. Flake in the salmon and stir gently to combine. Top the salad with the sliced avocado, more dressing, and garnish with sesame seeds.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
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