Harvest Ginger Salad with Salmon

5 from 2 votes

A hearty kale salad is topped with flaky, tender salmon and fall toppings like pumpkin seeds and dried cranberries.

Prep Time25

Cook Time12

Total Time37

Course: Main Course, Salad

Cuisine: American

Keyword: fall, kale, salad, salmon

Servings: servings

Calories: 536kcal

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

Preheat oven to 400°F. Line a baking sheet with aluminum foil.
To a jar, add 3 tbsp Dijon mustard, 2 tbsp honey, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp garlic powder, and Salt & pepper to taste. Whisk or shake until combined. Set aside.
Arrange 1 lb Atlantic salmon, skin on, sliced into 4 fillets , 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 8 cups chopped Lacinato kale, stems removed to a large bowl and pour 2 tsp 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 3 tbsp slivered almonds, 1/3 cup 50% reduced sugar Craisins, and 1/3 cup crystalized ginger, cut into small chunks. Place salmon on top, then pour dressing over the salad. Finish with 1/3 cup roasted, salted pumpkin seeds.

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