If you’re looking for a hearty, feel-good Fall salad that’s actually filling, this Salmon Kale Salad with Roasted Sweet Potatoes is it!! It’s packed with protein, healthy fats, and fiber...plus it comes together with a handful of simple ingredients you probably already have on hand.
Between the massaged kale (yes, it’s worth the 60 seconds), creamy avocado, roasted sweet potatoes, and perfectly cooked salmon, this is a weeknight dinner that feels elevated without extra effort. The Maple Dijon vinaigrette ties everything together with just the right balance of tangy, sweet, and savory.
If you like this Kale Salmon you'll love my Spicy Salmon Poke, The Best Salmon Quinoa Salad (Nicoise Inspired!) and my Tuscan Kale Soup.
Why You’ll Love This Kale Salmon Salad
- Meal prep friendly: roast the sweet potatoes and whisk up the vinaigrette ahead of time.
- Balanced & nourishing: protein, fiber, and healthy fats all in one bowl.
- Flavor-packed: the sweet-tart cranberries and salty pistachios add texture and contrast.
- Versatile: swap salmon for chicken, shrimp, or even a veggie burger for a meatless version.
Ingredients You’ll Need
Salmon: A great protein source, and full of omega-3s. It makes this salad hearty enough to stand alone as a meal.
Kale: Sturdy greens that hold up to dressing without getting soggy, plus they bring fiber and a nutrient-dense base.
Roasted sweet potatoes: they add natural sweetness and a satisfying, caramelized bite.
Avocado: balances the roasted and tangy flavors with healthy fats.
Dried cranberries: they brighten the salad and contrast beautifully with the salmon.
Toasted pistachios: add a great crunch and extra source of plant based protein
Maple Dijon vinaigrette: pull all the flavors together into one balanced bite.
How to Make It
- Roast the sweet potatoes and cook the salmon.
- Massage the kale.
- Whisk the vinaigrette.
- Assemble the salad with all toppings.
Tips for Success
- Batch the sweet potatoes: Make extra and use them for grain bowls or breakfast scrambles later in the week.
- Don’t skip massaging the kale: It makes the leaves softer, less bitter, and easier to eat.
- Meal prep it: Store components separately in the fridge and toss together when ready to eat.
Serving Ideas
This salad is a complete meal on its own, but it also pairs well with:
- A slice of sourdough bread or pita chips for dipping.
- A cup of soup (like tomato basil or butternut squash).
- A sprinkle of feta or goat cheese if you want extra creaminess.
I hope you are Over the Spoon for this recipe!
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Easy Kale Salmon Salad
Ingredients
For the Salad
- 2 salmon filets about 5–6 oz each
- 1 large bunch kale stems removed and chopped
- 1 medium sweet potato peeled and cubed
- 1 avocado sliced
- ¼ cup dried cranberries
- ¼ cup toasted pistachios or pumpkin seeds
- 1 tbsp olive oil for roasting
- Salt + black pepper to taste
For the Maple Dijon Vinaigrette
- 3 tbsp olive oil or avocado oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 ½ tbsp apple cider vinegar or lemon juice
- 1 small garlic clove grated
- Salt + black pepper to taste
Instructions
Roast the sweet potatoes
- Preheat oven to 425°F. Toss cubed sweet potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and tender.
Cook the salmon
- Season salmon filets with salt and pepper. Roast on a separate sheet pan (or alongside the potatoes if there’s room) for 8–12 minutes, depending on thickness, until just cooked through and flaky.
Massage the kale
- Place chopped kale in a large bowl with a drizzle of olive oil and a pinch of salt. Massage with your hands for about 1 minute until the leaves soften and turn a darker green.
Make the vinaigrette
- Whisk together olive oil, Dijon, maple syrup, apple cider vinegar, garlic, salt, and pepper until smooth and emulsified.
Assemble the salad
- In the large bowl with kale, add roasted sweet potatoes, avocado slices, dried cranberries, and toasted pistachios. Top with salmon. Drizzle with Maple Dijon vinaigrette and toss gently before serving.
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