BBQ Salmon Spinach Salad with Roasted Sweet Potato, Apple &Amp; Pecans

This vibrant salad turns a simple bed of spinach into a hearty main course. Tender roasted sweet potato, crisp apple slices and crunchy toasted pecans are tossed with a tangy honey Dijon dressing, then topped with perfectly cooked BBQ-spiced salmon. It’s a balanced, flavorful bowl that comes together in just 25 minutes.

Whether you’re looking for a quick weeknight dinner or a impressive yet easy meal, this salad delivers. The smoky-sweet seasoning on the salmon pairs beautifully with the roasted vegetables and fresh apple, while the pecans add a delightful crunch. It’s a satisfying dish that proves salads can be the star of the table.

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Ingredients

0.5 ounce PecansView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sweet and Smoky BBQ SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces (peel first if desired). Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings) and a pinch of salt and pepper. Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.
2. While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. Place pecans in a medium nonstick pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. Turn off heat; remove pecans from pan.
3. Pat salmon dry with paper towels; season all over with remaining BBQ Seasoning, salt and pepper. Heat a drizzle of oil in the same pan used for pecans over medium heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board.
4. In a large bowl, toss spinach, apple and roasted sweet potato with honey Dijon dressing to taste. Season with salt and pepper. Slice salmon crosswise. Divide salad between bowls and top with sliced salmon. Garnish with toasted pecans and serve.

Recipe Tips

FAQ

Can I use a different protein instead of salmon?

Yes, chicken or tofu would work well. Adjust cooking time accordingly.

Can I make this salad ahead of time?

You can roast the sweet potato and toast the pecans in advance. Assemble the salad just before serving to keep the spinach crisp.

What can I substitute for honey Dijon dressing?

A simple vinaigrette of olive oil, apple cider vinegar and a touch of honey and Dijon mustard would work.