Combine beet and ½ cup water in a blender and puree until smooth. Remove any foam that is on top. In a small saucepan combine water, salt, sugar, bay, fennel seed, pink peppercorn and thyme and bring to simmer. Cook 10 minutes. Cool in refrigerator 10 minutes. Remove from frig and add beet puree. Mix until blended. Place salmon in shallow pan. Pour Beet Brine over salmon and refrigerate 1 hour. Remove salmon from brine and let drip dry. In saute pan over medium heat add 1 tablespoon canola oil. Place salmon in pan and sear 2-3 minutes. Flip salmon and sear 2 minutes longer.

In a large saucepan combine squash, shallot, water, salt, sugar, Mama Lil’s Peppers and bring to simmer. Cook until squash is soft 10-15 minutes. Save 1/2 cup liquid. Strain squash, shallot and peppers. Place squash mixture in blender. Puree. Add strained liquid if needed. Consistency should be like heavy cream. Set aside. Cook gnocchi until they float, drain and set aside. In a saute pan over medium heat add butter and gnocchi and cook until beautifully brown on one side. Add 1 cup Butternut Squash puree and heat through. Add Parmesan cheese and salt and pepper to taste.

In medium saute pan over medium high heat render saute until crisp. Pour off fat and reserve in measuring cup. Add enough canola oil to measuring cup to make 1/3 cup.
Add shallot to saute pan and sweat for 1 minute. Deglaze pan with apple cider vinegar. Add thyme and mustard and stir to combine. Add canola oil/bacon fat mixture. Add brown sugar and whisk. Place kale and spinach in bowl and toss with a tablespoon or so of vinaigrette. Use as a topper on top of salmon. To serve place salmon on center of plate, top with Fall Salad and a generous scoopful of Butternut Squash Gnocchi