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Recipes Salads

Harvest Ginger Salad with Salmon

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Author:

Erin

Published:

November 2, 2017

Updated:

September 12, 2024

This post may contain affiliate links. Please read my disclosure policy for details.

Can you believe it’s November already?! Time is flying by.  Happy Dia de los Muertos by the way…and I hope you all had a great Halloween! Everyone has been bringing candy to class this week and it’s killin’ me.  I’m trying hard to stay away from it, but man…there are times when I’m so sleepy that a quick shot of sugar seems like it’s just what the doctor ordered (hint: the doctor definitely did NOT order it).

Anywho, I’ve been enjoying having a salad as part of my meal prep lately.  The kale in this salad holds up really well in the refrigerator for the week, just be sure to eat the salmon within 4 days of cooking it.

If you haven’t had chunks of crystallized ginger on your salad before, it’s time to try it out.  I’m honestly a little obsessed with it.  I got the inspiration for this salad from this little sandwich/soup/salad spot here in San Antonio called SA Fresh.  It’s such a great lunch spot and I have gotten this salad as a side on all but one of my visits.  Enjoy!

Ingredients and Substitutions

Here’s what you’ll need to recreate this Harvest Ginger Salmon Salad at home:

  • Salmon – I prefer Atlantic salmon for this recipe because it has a higher fat content and is therefore more tender than wild salmon like sockeye. The flavor is also more mild, so it plays nicely with the sesame orange glaze. I know there are a lot of opinions out there on whether or not to buy farmed Atlantic salmon, but I’d recommend doing your own research on brands and countries of origin on websites like Seafood Watch or the Aquaculture Stewardship Council.
  • Kale – Lacinato or dinosaur kale is what I used and recommend for this recipe. It’s less curly than regular kale and I think a bit less bitter.
  • Crystalized ginger – If you’re a ginger fan like me, you have to try this on your salad! Chunks or slices of ginger are candied and coated in sugar for a spicy, chewy treat. As a salad topping, it brings a pop of spicy, bright, gingery flavor and a touch of sweetness. You can usually find it in stores near the dried fruit or online.
  • Pumpkin seeds – Roasted, salted pumpkin seeds add crunch and pops of salty goodness.
  • Dried cranberries – Add more flavor contrast with these sweet and tangy pops of red!
  • Slivered almonds – Even though pumpkin seeds are already bringing some crunch, we reinforce it with beautiful slivers of almonds.

For the dressing, you can use a store-bought honey mustard dressing if you want to save a little time. Otherwise, here’s what you’ll need for my homemade version:

  • Dijon mustard
  • Honey
  • Olive oil
  • Apple cider vinegar
  • Garlic powder
  • Salt and pepper to taste

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Recipe

5 from 2 votes

Harvest Ginger Salad with Salmon

Prep: 25 minutes mins
Cook: 12 minutes mins
Total: 37 minutes mins
Servings: 4 servings
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Servings: 4 servings

Ingredients

  • 1 lb Atlantic salmon, skin on, sliced into 4 fillets , (approx. 14 oz without skin)
  • 8 cups chopped Lacinato kale, stems removed, (536 grams)
  • 1/3 cup crystalized ginger, cut into small chunks, (53 grams)
  • 1/3 cup 50% reduced sugar Craisins, (53 grams)
  • 1/3 cup roasted, salted pumpkin seeds, (21 grams)
  • 3 tbsp slivered almonds, (23 grams)
  • About 2 tsp olive oil for massaging kale

Honey Mustard Dressing

  • 3 tbsp Dijon mustard
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • Salt & pepper to taste

Instructions

  • Preheat oven to 400°F.  Line a baking sheet with aluminum foil.
  • Arrange salmon, skin side down, on the lined baking sheet.  Bake at 400° for 11-13 minutes or until it flakes apart easily.  While still hot, remove salmon flesh from the skin.
  • Add kale to a large bowl and pour some olive oil into your hands.  Massage kale gently until it is dark green (it only takes a couple minutes for the whole bowl).
  • Arrange salad by layering kale at the bottom of a serving bowl.  Top with almonds, Craisins, and crystallized ginger.  Place salmon on top, then pour dressing over the salad. Finish with roasted pumpkin seeds.

Tips & Tricks

Scan the barcode below or search “Peanut Butter and Fitness Harvest Ginger Salad with Salmon” to log this food in My Fitness Pal.

Nutrition Information

Calories: 536kcal (27%), Carbohydrates: 49g (16%), Protein: 27g (54%), Fat: 29g (45%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Cholesterol: 53mg (18%), Sodium: 416mg (18%), Potassium: 1057mg (30%), Fiber: 7g (29%), Sugar: 25g (28%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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5 from 2 votes (1 rating without comment)

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One response

  1. Sprunki Mod
    January 22, 2025

    5 stars
    This dish is delicious, nutritious and healthy.

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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