Description
A comforting winter kale salad featuring sticky cider-glazed salmon, roasted gold potatoes, creamy goat cheese, and toasted walnuts, all tossed in a spiced apple cider vinaigrette.
Ingredients
Scale
- 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 to taste
- ⅓ cup olive oil
- 1 pound petite gold potatoes, halved or quartered
- 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
Instructions
- Vinaigrette: Whisk together the 3 tablespoons cider, shallot, garlic, vinegar, spices, salt, and pepper. Slowly whisk in the 1/3 cup olive oil until emulsified.
- Roast: Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 to 30 minutes, tossing occasionally.
- Toast: Place walnuts on a separate small baking sheet and toast in the oven for 5 to 8 minutes. Remove, cool, and coarsely chop.
- Cook Salmon: Season salmon with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Sear salmon for 2 minutes per side.
- Glaze: Whisk together maple syrup, water, and 1/4 cup apple cider. Pour over salmon, bring to a boil, then simmer for 3 to 4 minutes, spooning glaze over the fish.
- Assemble: Place kale in a large bowl. Add 2 tablespoons of dressing and massage with hands until tender. Let sit for 5 minutes.
- Serve: Top massaged kale with salmon, roasted potatoes, goat cheese, and walnuts. Drizzle with remaining dressing and enjoy.
Notes
Leftovers are best when the potatoes, salmon, and kale are stored separately. Combine ingredients just before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 18 g
- Sodium: 450 mg
- Fat: 32 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg
Keywords: winter salad, kale salad, salmon recipe, healthy dinner, seasonal salad