Roasted Grape and Salmon Kale Salad with Cider Maple Vinaigrette & Gorgonzola

To keep your prep quick, here we roast the salmon at the same time as red grapes - and we do it all on one baking sheet for quick cleanup. The cooked fruit gives the salad a sweet-tart tang that balances the richness of the cheese and fish. Sprouts or microgreens make a nice garnish on this dish.
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Roasted Grape and Salmon Kale Salad with Cider Maple Vinaigrette & Gorgonzola

Roasted Grape and Salmon Kale Salad with Cider Maple Vinaigrette & Gorgonzola

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

Vinaigrette

  • 1 small shallot, minced
  • 5 tbsp extra-virgin olive oil
  • 3 tbsp apple cider vinegar (TRY: Bragg Organic Apple Cider Vinegar)
  • 2 tbsp unsweetened apple juice
  • 2 tsp pure maple syrup (TIP: we prefer Grade A maple syrup here for its light flavor that won't overpower other ingredients in the dressing.)
  • 1 tsp Dijon mustard, optional
  • 1/2 tsp sea salt
  • pinch ground black pepper

Salad

  • 2 cups red grapes
  • 1 tbsp olive oil, divided (TIP: Remember when choosing olive oils for high-heat cooking, you can go with a regular olive oil or a high-quality extra-virgin that can withstand the heat.)
  • 1/4 tsp + pinch of salt, divided
  • 1/8 tsp ground black pepper, divided
  • 1 18-ounce wild salmon fillet
  • 12 cups stemmed, sliced and lightly packed kale
  • 1/2 cup sliced unsalted almonds
  • 1/3 cup crumbled Gorgonzola cheese

Preparation

1. Preheat oven to 425°F. Make vinaigrette: In a small bowl, whisk together all vinaigrette ingredients. Set aside.

2. Make salad: Line a large rimmed baking sheet with parchment paper. In a medium bowl, toss grapes with 2 tsp oil; sprinkle with pinch each salt and pepper. Transfer onto half of prepared pan. Arrange salmon on other half of pan; drizzle with remaining 1 tsp oil and sprinkle with remaining ¼ tsp salt and pinch pepper. Roast until salmon is rare in center but edges flake easily when tested with a fork, 10 to 13 minutes. Remove salmon from pan; let cool. Continue roasting grapes until slightly shrivelled, 7 to 10 minutes more. Let cool.

3. Meanwhile, in a large bowl, massage kale with half of vinaigrette until well coated.

4. Break salmon into chunks; add to kale mixture along with roasted grapes, almonds and cheese. Drizzle with remaining vinaigrette.

Nutrition Information

  • Serving Size: 1/6 of salad
  • Calories: 359
  • Carbohydrate Content: 16 g
  • Cholesterol Content: 45 mg
  • Fat Content: 23 g
  • Fiber Content: 3 g
  • Protein Content: 22 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 401 mg
  • Sugar Content: 11 g
  • Monounsaturated Fat Content: 15 g
  • Polyunsaturated Fat Content: 3 g