Think salads are boring diet food? Think again! This Kale Salad Recipe With Salmon, Pomegranate, And Orange-Coconut Vinaigrette will deliciously prove the opposite.
Yes, salads can be healthy, but not all salads are boring health food. Think of classics such as a hearty Caesar salad with a zesty dressing and shavings of Parmesan, an elegant Niçoise with briny olives and grilled tuna, a colorful Caprese made with heirloom tomatoes, or a Waldorf salad with crisp apple, celery, and sweet grapes. It’s about time we give salads a little more credit and serve them more often, not just when we’re trying to eat sensibly.
The key to a good salad is to include a balance of flavors and textures that are appealing to the palate and visually enticing. Don’t kid yourself: A bag of greens unceremoniously emptied into a bowl and doused with fat-free ready-made dressing may sound like a health-conscious choice but is really more punishment than food. I don’t know about you, but when I sit down to eat, I want my food to also bring me a sense of joy.
This recipe is a perfect example of what a great salad should be. Made with vibrant greens, bright bursts of jewel-like pomegranate seeds, and tender salmon fillets marinated in zingy orange juice, this salad is full of refreshing flavors and perfect as a light meal. Sure, it’s incredibly wholesome, but it’s also beautiful enough to serve when entertaining or for a special occasion. In fact, I just made this salad for date night and paired it with a buttery chardonnay!
Make it your own
A great recipe is one that easily lends itself to endless variations, and this is certainly one that does just that. Don’t like spinach? Try peppery arugula or even tender leaves of mâche lettuce. Pomegranate seeds can easily be replaced with dried cranberries, and, in that case, I wouldn’t hesitate to add in a handful of toasted almonds or pecans. Consider adding some chickpeas or another type of legume for extra fiber and protein. Thinly sliced red onions or fresh herbs such as chives, dill, or flat-leaf parsley will add zest and vibrancy to this salad.
Of course, you can also play around with the flavors in the vinaigrette. Personally, I love using lime juice instead of orange juice and adding a dash of soy sauce for a savory touch. A sprinkling of sesame seeds would work quite well in this variation.
How do I store leftovers?
As with most salads, this one is best enjoyed soon after it’s made. If you must store leftovers, store the vinaigrette separately and toss it through the salad just before serving. The salmon can be stored in an airtight container in the fridge for up to 3 days. To reheat the salmon, take it out of the fridge while you preheat the oven to 275°F. Place the salmon in a baking dish and bake it for approximately 15 minutes, or until it reaches 145°F.
Serving suggestions
The perfect pairing with a beautiful salad? A slice of bread slathered with good salted butter, if you ask me! Try our rustic Dutch Oven Bread or treat yourself to a warm hunk of this fragrant Pull-Apart Garlic Bread.
Soup and salad make the perfect light dinner. Try this salad with a bowl of creamy Celery Soup or a cozy bowl of Cauliflower-Leek Soup.
Ingredients
For The Salad:
- 2 salmon fillets 4 ounce each
- 1/4 cup pure orange juice
- 1 teaspoon coconut oil
- 1 teaspoon honey
- 1 1/2 cups baby kale
- 1 1/2 cups spinach
- 2 small tangerines or 1 orange, divided into segments
- 3 tablespoons pomegranate seeds
- 1/2 avocado sliced
For The Vinaigrette:
- 1/2 tablespoon coconut oil
- 1 teaspoon honey
- 2 1/2 tablespoons fresh orange juice
- Small pinch of salt
Instructions
- Place the salmon fillets in a small dish and pour the orange juice over them. Cover and refrigerate for at least 2 hours.
- Once the salmon has marinated, preheat your oven to 400°F and spray a small baking dish with cooking spray.
- Heat the coconut oil in a small pan on medium-high heat. Spread the honey on both sides of the salmon and place it into the hot pan. Cook until golden brown, just 1-2 minutes per side. Transfer the salmon to the baking dish and bake until it flakes easily with a fork, about 8-10 minutes.
- While the fish cooks, gently toss the kale, spinach, tangerines, pomegranate seeds, and avocado in a large bowl.
- To make the vinaigrette, melt the coconut oil and honey in a small microwave-safe bowl, about 20 seconds. Whisk in the orange juice and a small pinch of salt. Pour the dressing over the fruit and vegetables in the bowl and toss gently.
- Divide the salad over two plates and top with the baked salmon.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment