Harvest Salmon & Kale Salad
with Sweet Potato, Grapes, Feta, Cashews & Balsamic Dijon Dressing
- Milk
- Tree Nuts
- Fish
This flavor-packed salad features roasted sweet potato, juicy grapes, crunchy cashews, and seasoned chicken over hearty kale. Topped with creamy feta and tossed in a tangy balsamic Dijon dressing, this colorful powerhouse delivers protein, texture, and incredible taste in every bite. Perfect for meal prep!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 tablespoon
Fry Seasoning
5 teaspoon
Balsamic Vinegar
4 ounce
Kale
1 unit
Sweet Potato
2.25 ounce
Red Grapes
½ ounce
Cashews
(Contains: Tree Nuts)
2 teaspoon
Dijon Mustard
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. 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.
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.
While sweet potato roasts, pat chicken* 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 chicken and cook until browned and cooked through, 5-7 minutes per side.
Transfer chicken to a cutting board.
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.
In a separate large bowl, whisk together vinegar, mustard, 1 TBSP olive oil, ½ tsp sugar, salt, and pepper (2 TBSP olive oil and 1 tsp sugar for 4 servings).
Slice chicken 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 chicken. Serve.
