Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Ingredients

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.

Servings
6
Prep Time
15 min
Cook Time
15 min
Duration
30 min

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