Roasted Salmon and Kale Couscous Salad with Balsamic Vinaigrette

Think kale salad is so 2010s? Not when it’s made with massaged kale, juicy grape tomatoes and springy pearl couscous, all topped with crunchy Italian-seasoned roasted chickpeas. This salad is tossed in a tangy balsamic vinaigrette and finished with buttery, herby toasted panko breadcrumbs and plenty of Parmesan cheese.

We’d go so far as to say this plant-based dinner is so now! The combination of textures and flavors-from the tender salmon to the crispy chickpeas-makes every bite exciting. It’s a complete meal that’s both nourishing and satisfying.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian Seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.)
2. Meanwhile, in a small pot, combine couscous, 1 cup water, 1 tsp Italian Seasoning and a pinch of salt (for 4 servings, use 2 cups water and 2 tsp Italian Seasoning); bring to a boil. Once boiling, cover and reduce heat to low; cook until tender, 6-8 minutes. Drain couscous if necessary; transfer to a plate to cool.
3. While couscous cooks, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pan over medium-high heat. Add panko, remaining Italian Seasoning, salt and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (panko mixture will darken as it cools).
4. Remove and discard any large stems from kale; chop into bite-size pieces. Halve tomatoes. Transfer kale to a large bowl; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, about 1 minute. TIP: Don’t skip this step-massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
5. In a small bowl, whisk together balsamic glaze, mustard and 2 TBSP olive oil (4 TBSP for 4 servings) until smooth. Season with salt and pepper.
6. To bowl with kale, add tomatoes, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated; taste and season with salt and pepper. Divide salad between bowls; top with herby panko and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous is recommended for its chewy texture.

Can I make this salad ahead of time?

You can prep components in advance, but assemble just before serving to keep the panko crunchy and salad fresh.

Is there a substitute for salmon?

You can use grilled chicken or tofu for a different protein, but adjust cooking time accordingly.