Sticky Cider Salmon Kale Salad.
This sticky cider salmon kale salad is one of my favorite cool weather dishes. Sticky cider salmon, roasted potatoes, creamy goat cheese, toasted walnuts and a delicious spiced vinaigrette come together to make this the perfect satisfying salad.
I present to you my most made salad in the cooler months.
This winter kale salad is topped with sticky salmon, roasted potatoes, crunchy nuts, creamy cheese and a drinkable vinaigrette. It is a salad that can be cozy and comforting, one you want to make for dinner when you crave something hearty.
Ideal for the chillier nights that are coming our way (hopefully!).
I can’t even BEGIN to tell you how good this salad is. I have no other words, other than it’s GOOD. Very delicious. Something you’ll find yourself making over and over again.
This is a big dinner salad. When you want to get in some greens but have them topped with nourishing and filling ingredients, this is the salad you make. It’s vibrant and warm. It tastes incredible.
It’s also a really nice dinner party salad. If you’re having friends over in the cooler months, this is an awesome dish to make. There are a few moving parts – you have to roast the potatoes, cook the salmon and assemble the salad. But a few things can be prepped ahead of time (the dressing, chopping of ingredients, etc), making it simpler and a foolproof process.
There are so many fabulous flavors in this salad – ones that I love so much.
First of all – the sticky cider salmon. This is just like my sticky salmon recipe but I use apple cider. OH MY GOSH. It’s fabulous. So flavorful!
Next, some roasted potatoes. These roasty toasty little gems melt in your mouth and add so much satiety to the salad. Of course, they also add wonderful flavor and texture too. The potatoes are such a welcome surprise in the kale salad. I like to use them instead of croutons!
I also add toasted walnuts and goat cheese. Like most salads, the goat cheese gets super creamy and spreads throughout the salad. I love this about goat cheese in a salad. It’s so tangy and creamy and a perfect complement to the warm potatoes and salmon.
Finally, a spiced cider vinaigrette. Cue all the exclamation point!
This uses apple cider vinegar, some allspice, even diced shallots which get marinated in the dressing bringing more flavor to the bowl. I use a drop of the dressing to massage the tuscan kale. This removes bitterness and the tough texture from the kale, allowing it to be perfectly chewy for the salad. It’s tender and a great base for all of these salad ingredients.
This salad checks all the boxes. Everyone loves it.
Best dinner ever!
Winter Kale Salad with Salmon
Winter Kale Salad with Salmon
Ingredients
spiced cider vinaigrette
- 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
- ⅓ cup olive oil
salad
- 1 pound petite gold potatoes, halved or quartered
- kosher salt and pepper
- 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
spiced cider vinaigrette
- Whisk together the cider, shallot, garlic, vinegar, spices and a big pinch of salt and pepper. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge for a few days - just whisk or shake before serving.
salad
- Preheat the oven to 425 degrees F.
- First order of business is to make the vinaigrette, so it’s made and ready to go.
- Toss the potatoes with 2 tablespoons of olive oil and a big pinch of salt and pepper. Spread them in a single layer on a baking sheet.
- Roast for 25 to 30 minutes, tossing once or twice during cook time.
- I also like to throw the walnuts in on a smaller baking sheet. Place the nuts on a smaller baking sheet and put them in the oven for 5 to 8 minutes, until toast. Remove and let cool, then coarsely chop.
- While the potatoes are cooking, season the salmon filets all over with salt and pepper.
- Heat a cast iron skillet over medium heat and add the remaining 1 tablespoon olive oil. Add the salmon and cook on both sides until golden brown, about 2 minutes per side.
- Whisk together the maple syrup, water and apple cider. Pour it over the salmon and bring the mixture to a boil. Reduce it to a simmer and let it cook for 3 to 4 minutes, spooning it over the salmon.
- To make the salad, add the kale to a large bowl. Drizzle in 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. You want every piece coated. Set aside for 5 minutes.
- After 5 minutes, add the ingredients to your salad. The salmon, the potatoes, the goat cheese and the walnuts. Drizzle everything with the spiced cider dressing. Enjoy!
- Note: leftovers are great for this recipe, just be sure to store the potatoes, salmon and kale separately. Add everything together before serving.
Did you make this recipe?
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Buttery and delish!
5 Comments on “Sticky Cider Salmon Kale Salad.”
Made as written. Delicious!
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