Winter Kale Salad with Salmon
User Reviews
5.0
3 reviews
Excellent
Winter Kale Salad with Salmon
Report
This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad.
Share:
Ingredients
spiced cider vinaigrette
- 3 tablespoons apple cider
- 2 tablespoons diced shallot
- 1 ½ tablespoons apple cider vinegar
- 1 garlic clove, minced
- ⅛ teaspoon allspice
- 1 pinch of freshly grated nutmeg
- kosher salt and pepper
- ⅓ cup olive oil
salad
- 1 pound petite gold potatoes, halved or quartered
- kosher salt and pepper
- 2 to 3 tablespoons olive oil
- ⅔ cup walnuts
- 4 salmon filets
- ⅓ cup maple syrup
- ¼ cup apple cider
- 2 tablespoons water
- 6 to 8 cups torn tuscan kale
- 3 to 4 ounces goat cheese
Add to Shopping List
Instructions
spiced cider vinaigrette
- Whisk together the cider, shallot, garlic, vinegar, spices and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge for a few days - just whisk or shake before serving.
salad
- Preheat the oven to 425 degrees F.
- First order of business is to make the vinaigrette, so it’s made and ready to go.
- Toss the potatoes with 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread them in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, tossing once or twice during cook time.
- I also like to throw the walnuts in on a smaller baking sheet. Place the nuts on a smaller baking sheet and put them in the oven for 5 to 8 minutes, until toast. Remove and let cool, then coarsely chop.
- While the potatoes are cooking, season the salmon filets all over with salt and pepper.
- Heat a cast iron skillet over medium heat and add the remaining 1 tablespoon olive oil. Add the salmon and cook on both sides until golden brown, about 2 minutes per side.
- Whisk together the maple syrup, water and apple cider. Pour it over the salmon and bring the mixture to a boil. Reduce it to a simmer and let it cook for 3 to 4 minutes, spooning it over the salmon.
- To make the salad, add the kale to a large bowl. Drizzle in 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. You want every piece coated. Set aside for 5 minutes.
- After 5 minutes, add the ingredients to your salad. The salmon, the potatoes, the goat cheese and the walnuts. Drizzle everything with the spiced cider dressing. Enjoy!
- Note: leftovers are great for this recipe, just be sure to store the potatoes, salmon and kale separately. Add everything together before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
