Winter Kale Salad with Salmon
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.
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.
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