Brown Sugar Bourbon Salmon Salad with Kale and Roasted Carrots

This vibrant salmon salad brings together sweet and smoky flavors in every bite. The salmon is pan-seared with a brown sugar bourbon seasoning that caramelizes beautifully, creating a rich crust. It’s served over a bed of tender massaged kale, roasted carrots, crisp apple slices and chewy dried cranberries, all tossed in a honey Dijon dressing.

Topped with crunchy sunflower seeds, this salad is a satisfying meal that’s perfect for lunch or dinner. It’s packed with protein, fiber and bold flavors that will make you forget you’re eating a salad.

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Ingredients

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Brown Sugar Bourbon SeasoningView ingredient guideLike ingredientDislike ingredient

3 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes. Let cool for at least 5 minutes.
2. Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces. Halve, core and thinly slice half the apple (whole apple for 4 servings).
3. Place kale in a large bowl and lightly season with salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 30-60 seconds. For even more tender kale, add a drizzle of olive oil along with salt before massaging.
4. Pat salmon dry with paper towels and season all over with Brown Sugar Bourbon Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer to a cutting board; let rest at least 5 minutes.
5. Add cranberries, roasted carrots and sliced apple to bowl with kale. Season with salt and pepper. Reserve a half packet of dressing (whole packet for 4 servings) in a small bowl for serving. Drizzle salad with remaining dressing to taste; toss to combine.
6. Thinly slice salmon crosswise. Divide salad between bowls and top with salmon. Drizzle with reserved dressing. Sprinkle with sunflower seeds and serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute chicken breast or thighs for the salmon. Adjust cooking time as needed until chicken is cooked through.

What can I use instead of brown sugar bourbon seasoning?

You can make a substitute by mixing brown sugar, smoked paprika, garlic powder and a pinch of cayenne for a smoky-sweet flavor.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to keep the kale crisp.