BBQ Salmon Spinach Salad with Roasted Sweet Potato and Honey Dijon Dressing

This vibrant spinach salad is a meal in itself, loaded with tender roasted sweet potato, crisp apple slices and crunchy toasted pecans. The star of the show is perfectly cooked salmon coated in a sweet and smoky BBQ seasoning, all brought together with a tangy honey Dijon dressing.

Ready in just 25 minutes, this dish is perfect for a quick weeknight dinner that feels special. The combination of warm roasted vegetables, fresh greens and flavorful salmon makes for a satisfying and balanced meal.

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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) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes.
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 frequently, until fragrant, 2-3 minutes. Remove from pan and set aside.
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 over medium heat. Cook salmon until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board and let rest.
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, top with sliced salmon and garnish with toasted pecans. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or thighs. Adjust cooking time as needed until chicken reaches an internal temperature of 165°F.

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 fresh and crisp.

What can I use instead of honey Dijon dressing?

A simple vinaigrette of olive oil, apple cider vinegar, Dijon mustard and honey works well as a substitute.