Harvest Ginger Salad with Salmon
A hearty kale salad is topped with flaky, tender salmon and fall toppings like pumpkin seeds and dried cranberries.
Servings: 4 servings
Calories: 536kcal
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.
Notes
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Nutrition
Calories: 536kcal | Carbohydrates: 49g | Protein: 27g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 53mg | Sodium: 416mg | Potassium: 1057mg | Fiber: 7g | Sugar: 25g