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Salmon Kale Salad

Savory Salmon Kale Salad for Fresh Fall Flavors

This Salmon Kale Salad is a delicious and nutritious fall dish featuring roasted salmon, hearty potatoes, and fresh green beans over massaged kale.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 Russet Potato Russet Potato Adds substance and heartiness to the salad; substitute with Yukon Gold if preferred.
  • 1 cup Fresh Green Beans Provides a fresh crunch; can be substituted with asparagus for a tasty variation.
  • 8 ounces Salmon The main protein, roasted until tender; any salmon type can work, just adjust cooking time for thickness.
  • 1 ounce Parmesan Cheese Adds creaminess and umami; omit for a dairy-free version or substitute with nutritional yeast.
  • 4 ounces Kale Forms the salad base, massaged for tenderness; switch to any leafy green if you like.
  • 1 Apple Apple Brings sweetness; choose Honeycrisp, Gala, or Fuji for the best flavor, or try pear for a delightful twist.
For the Dressing
  • 2 tablespoons Tahini Acts as a creamy dressing base for the salmon kale salad; mix with yogurt for a different flavor profile.
  • 3 tablespoons Apple Cider Vinegar Offers acidity and brightness; can be replaced with lemon juice if needed.
  • 1 teaspoon Dijon Mustard Adds tanginess to the dressing; swap with yellow mustard for a milder taste.
  • to taste Olive Oil Used for roasting vegetables and dressing base; can be replaced with avocado oil for a subtle change.
  • to taste Sea Salt Enhances flavor; adjust according to your taste preferences.
  • to taste Garlic Powder Adds depth; use fresh minced garlic as a substitute if you prefer a bolder garlic flavor.
  • 2 teaspoons Cold Water Helps adjust the tahini dressing consistency for the perfect pour.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) for roasting the vegetables and salmon.
  2. Slice the russet potato into ½ inch rounds and trim the green beans into 2-inch pieces.
  3. Combine the sliced potatoes and green beans with olive oil, sea salt, and garlic powder in a mixing bowl.
  4. Spread the mixture onto a baking sheet and roast for 15 minutes.
  5. Add the salmon fillet on top of the vegetables and roast for an additional 10 minutes.
  6. Massage the kale in a mixing bowl for 2-3 minutes until softened.
  7. Whisk together tahini, apple cider vinegar, Dijon mustard, and cold water until smooth.
  8. Flake the salmon and slice the apple after roasting the vegetables.
  9. Layer the kale, flaked salmon, roasted potatoes, green beans, and apple slices in a bowl, then drizzle with tahini dressing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 32gProtein: 25gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 450mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 3500IUVitamin C: 40mgCalcium: 150mgIron: 2.5mg

Notes

This salad is best enjoyed fresh; avoid pre-mixing if possible for optimal texture.

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