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Salmon & Kale Bowls with Feta Dressing

Salmon & Kale Bowls with Feta Dressing

plus Roasted Broccoli & Pickled Radishes
Courtney Laga
Courtney LagaUpdated on March 12, 2026
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Calories
980 kcal
Protein
45g protein
Total
30 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Eggs
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

3 tablespoon

Sour Cream

(Contains: Milk)

½ cup

Feta Cheese

(Contains: Milk)

8 ounce

Broccoli

4 ounce

Kale

1 unit

Lemon

5 teaspoon

White Wine Vinegar

2 tablespoon

Mayonnaise

(Contains: Eggs)

3 unit

Radishes

½ teaspoon

Dried Oregano

1 teaspoon

Garlic Powder

1 unit

Microwavable Grain Blend

10 ounce

Salmon

(Contains: Fish)

Not included in your delivery

1 teaspoon (tsp)

Sugar

4 teaspoon (tsp)

Olive Oil

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Salt

/ per serving
Calories980 kcal
Fat58 g
Saturated Fat16 g
Carbohydrate68 g
Sugar8 g
Dietary Fiber9 g
Protein45 g
Cholesterol140 mg
Sodium620 mg
Potassium1270 mg
Calcium310 mg
Iron2.7 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.
Baking Sheet
Large Bowl
Small Bowl
Medium Bowl
Whisk

Cooking Steps

Prep & Massage Kale
1
  • Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

  • Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Halve lemon; squeeze juice into a small bowl.

  • Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1 minute.

Roast Broccoli
2
  • Toss broccoli on a baking sheet with a large drizzle of olive oilsalt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

Pickle Radishes
3
  • While broccoli roasts, in a medium bowl, combine radishes, vinegar, 2 TBSP warm water, 1 tsp sugar, and a pinch of salt (4 TBSP warm water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle!

  • Set aside, stirring occasionally, until ready to serve.

Make Dressing
4
  • In a second small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 TBSP lemon juice, ½ tsp oregano, a pinch of salt, and pepper (2 TBSP lemon juice and 1 tsp oregano for 4 servings).

  • Add feta; stir to combine.

Cook Grains & Toss
5
  • Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1½-2 minutes.

  • To bowl with kale, add grain blend, a drizzle of olive oil, salt, and pepper. Toss to combine.

Serve
6
  • Divide kale and grains between bowls. Top with roasted broccoli and pickled radishes (draining first); drizzle with feta dressing and serve.