Orchard Salmon Spinach Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Pecans
(Contains: Tree Nuts)
5 ounce
Spinach
1 unit
Sweet Potato
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 unit
Apple
1 tablespoon
Sweet and Smoky BBQ Seasoning
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
