Orchard Salmon Spinach Salad

Name: Orchard Salmon Spinach Salad with Roasted Sweet Potato, Apple & Toasted Pecans
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Salmon; 1 unit Sweet Potatoes; 1 tablespoon Sweet and Smoky BBQ Seasoning; 5 ounce Spinach; 1.5 ounce Honey Dijon Dressing; 1 unit Apple; ½ ounce Pecans; Salt; Pepper; Olive Oil; Cooking Oil

with Roasted Sweet Potato, Apple & Toasted Pecans

Recipe Development TeamUpdated on August 14, 2025

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Step aside, side salad—this bed of spinach is the perfect setting for a main dish. Hearty elements like BBQ-spiced chicken, toasted pecans, and tender roasted sweet potato are balanced by a tangy honey Dijon dressing and crisp, sweet bites of fresh apple for a light, yet super-satisfying, bowl. Now, what if we told you that could all be on your table in just 25 minutes? Talk about a dinner dream come true!

Tags:

Carb Conscious

•High Protein

•Fiber Powered

Allergens:

Fish

•Eggs

•Tree Nuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Salmon

(Contains: Fish)

1 unit

Sweet Potatoes

1 tablespoon

Sweet and Smoky BBQ Seasoning

5 ounce

Spinach

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 unit

Apple

½ ounce

Pecans

(Contains: Tree Nuts)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Nutrition Values

/ per serving

Calories690 kcal

Fat44 g

Saturated Fat7 g

Carbohydrate39 g

Sugar20 g

Dietary Fiber7 g

Protein33 g

Cholesterol95 mg

Sodium320 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Pan

•Paper Towel

•Large Bowl

Instructions

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. (TIP: Feel free to peel first if you like.) Toss on a baking sheet with a large drizzle of olive oil, 1 tsp BBQ Seasoning (2 tsp for 4 servings), and a pinch of salt and pepper. (You’ll use the rest of the BBQ Seasoning later.) • Roast on middle rack, tossing halfway through, until tender and lightly browned, 20-25 minutes. Let cool at least 5 minutes after removing from oven.

• While sweet potato roasts, halve and core apple; quarter halves lengthwise, then thinly slice crosswise into triangles. • Place pecans in a medium, preferably nonstick, pan over medium heat. Toast, shaking pan frequently, until fragrant, 2-3 minutes. • Turn off heat; remove pecans from pan.

• Pat chicken* dry with paper towels; season all over with remaining BBQ Seasoning, salt, and pepper. • Heat a drizzle of oil in pan used for pecans over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board.

• In a large bowl, toss spinach, apple, and roasted sweet potato with honey Dijon dressing to taste. Season with salt and pepper. • Slice chicken crosswise. • Divide salad between bowls and top with sliced chicken. Garnish with toasted pecans and serve.

Fish is fully cooked when internal temperature reaches 145°.