Roasted Sweet Potato and Salmon Kale Salad with Balsamic Dijon Dressing

This vibrant salad brings together the earthy sweetness of roasted sweet potatoes, the pop of juicy red grapes and the crunch of cashews over a bed of hearty kale. Topped with flaky salmon and tangy feta cheese, every bite is a delightful mix of textures and flavors.

The star of this dish is the simple yet bold balsamic Dijon dressing that ties everything together. It’s a satisfying, nutrient-rich meal that comes together in under an hour-perfect for a wholesome dinner or make-ahead lunches.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2.25 ounce Red GrapesView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop cashews. Halve grapes.
2. Toss sweet potato on a baking sheet with a drizzle of oil, half the Fry Seasoning (you’ll use the rest in the next step), salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. While sweet potato roasts, pat salmon dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon and cook until browned and cooked through, 5-7 minutes per side. Transfer salmon to a cutting board.
4. Place kale in a large bowl. Add a drizzle of olive oil; lightly season with a pinch of salt. Using your hands, massage kale until leaves are dark green and tender, 1-2 minutes.
5. In a separate large bowl, whisk together vinegar, mustard, 1 TBSP olive oil, ½ tsp sugar, salt and pepper (for 4 servings, use 2 TBSP olive oil and 1 tsp sugar).
6. Slice salmon crosswise. To bowl with dressing, add kale, cashews, grapes, roasted sweet potato and feta. Toss until evenly coated. Divide salad between bowls and top with salmon. Serve.

Recipe Tips

FAQ

Can I use chicken instead of salmon?

Yes, you can substitute boneless skinless chicken breasts or thighs. Cook until internal temperature reaches 165°F.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Add dressing just before serving.

Can I make this salad vegan?

Omit the salmon and feta cheese and add chickpeas or tofu for protein. Use a vegan Dijon dressing.