Easy Kale Salmon Salad
This easy kale salmon salad with a delicious maple dressing is the perfect hearty fall salad!
Servings 2
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 tablespoon olive oil for roasting
- Salt + black pepper to taste
For the Maple Dijon Vinaigrette
- 3 tablespoon olive oil or avocado oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 ½ tablespoon 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.