Harvest Salad with Fish and Blueberry Sauce

When you get to know Canadian Seafood, you’ll rethink many of your meal choices, including salads! Add a protein boost of delicious fish, hearty grains, and a medley of produce, and you’ve got the perfect meal salad. Don’t forget a dollop of the incredible blueberry sauce!


  • 453 g (1 lb) halibut
  • Salt and pepper to taste
  • 1 cup (195 g) cooked farro
  • For the blueberry sauce:
  • 2 tbsp (28 g) butter
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1 cup (190 g) blueberries
  • ¼ cup (60 ml) balsamic vinegar
  • 1 tbsp (15 ml) pure maple syrup
  • 1 tsp (1 g) fresh thyme
  • Pinch of salt
  • For the salad dressing:
  • ¼ (60 ml) cup olive oil
  • ¼ cup (60 ml) balsamic vinegar
  • 2 tbsp (30 ml) pure maple syrup
  • 2 tsp (10 ml) lemon juice
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) garlic powder
  • ¼ tsp (1 g) black pepper
  • For the salad:
  • 2 cups (280 g) acorn squash, diced, ½-inch pieces
  • 1 tbsp (15 ml) olive oil
  • ½ tsp (1 g) fresh thyme
  • 4 cups (350 g) shredded kale
  • 1 cup (200 g) canned roasted beets, diced, ½-inch pieces
  • ½ cup (55 g) shredded carrots
  • Garnishes:
  • 1 Granny Smith apple, sliced
  • ¼ cup (50 g) crumbled goat cheese
  • 2 tbsp (17 g) roasted sunflower seeds


To Prep

  1. Preheat oven to 350°F (177°C).
  2. Portion fish into 4–6 fillets, pat dry, and season with salt and pepper.
  3. Cook farro according to package directions and allow to cool to room temperature.

For the Blueberry Sauce

  1. In a small saucepan over medium-low heat, melt 2 tbsp butter. Add shallots and garlic and sauté; 2–3 minutes.
  2. Add blueberries, balsamic vinegar, pure maple syrup, and thyme. Reduce heat to low and simmer for 8–10 minutes or until it thickens and berries burst.
  3. Season with pinch of salt. Set aside.

For the Salad Dressing

  1. In a medium bowl, whisk together the olive oil, balsamic vinegar, maple syrup, lemon juice, salt, garlic powder and pepper until fully combined. Set aside until needed. Alternatively, place everything in a mason jar, cover, and shake vigorously.

To Assemble

  1. Toss acorn squash with 1 tbsp olive oil and fresh thyme. Spread onto parchment-lined baking sheet and bake in oven for 10 minutes.
  2. Remove squash from oven and place fish fillets onto sheet pan. Bake for 10–13 minutes, until fish flakes and squash are golden and tender.
  3. In a large bowl, mix salad dressing with kale, cooked farro, beets, and carrots. Once cooked, add the squash.
  4. Garnish salad with sliced apples, goat cheese, and sunflower seeds. Serve fish alongside or on top of the harvest salad, topped with the blueberry sauce.
Species Icons White Halibut

Health Benefits of Halibut

  • Bone and Teeth Health: Halibut is a good source of vitamin D and phosphorus, both essential for the formation and maintenance of strong bones and teeth while also enhancing calcium and phosphorus absorption.
  • Energy and Growth: As an excellent source of niacin, vitamins B6 and B12, halibut may support energy metabolism, tissue formation, and normal growth and development.
  • Antioxidant Protection: Halibut is an excellent source of selenium, a dietary antioxidant that defends against oxidative stress.