Harvest Salmon, Spinach & Feta Salad
with Pear, Pecans & Creamy Balsamic Dressing
- Fish
- Eggs
- Tree Nuts
- Milk
- Wheat
It’s time for another super easy 15-minute recipe! This simple, hearty salad is packed with comforting fall flavors and crisp textures for a light, satisfying meal. Start by seasoning chicken cutlets with our bold, savory steak seasoning, then searing them to a deep golden brown. Nestle it atop a vibrant salad of fresh spinach tossed with juicy sliced pear, tangy-sweet dried cranberries, nutty pecans, crispy croutons, and tangy feta in a creamy balsamic dressing.
Ingredients
10 ounce
Salmon
(Contains: Fish)
1 tablespoon
Bold & Savory Steak Spice
1 unit
Pear
5 ounce
Spinach
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
1 ounce
Dried Cranberries
½ ounce
Pecans
(Contains: Tree Nuts)
2 unit
Croutons
(Contains: Milk, Wheat)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Pat chicken dry with paper towels; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a cutting board to rest.
• While chicken cooks, wash and dry produce. • Halve, core, and thinly slice pear.
• Add spinach and dressing to a large bowl; toss to coat. Taste and season with salt and pepper if desired. • Add pear, cranberries, pecans, croutons, and feta to bowl with spinach; toss to combine. TIP: Add a drizzle of olive oil if salad seems dry.
• Slice chicken crosswise. • Divide salad between bowls. Top with chicken and serve.
Fish is fully cooked when internal temperature reaches 145°.
