Grain, Salmon and Kale Harvest Super Salad
with Spiced Sweet Potatoes
This nutty wild rice salad is the perfect combination of salty, sticky, sweet and crunchy. Salmon, roasted sweet potatoes and crisp chopped apples complete this stand-out supper salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
113 g
Kale, chopped
½ cup
Wild Rice Medley
2 unit(s)
Sweet Potato
1 unit(s)
Granny Smith Apple
1 tbsp
Maple Syrup
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
28 g
Pecans, chopped
(Contains Pecans/Pacanes)
1 tbsp
Southwest Spice Blend
1 tbsp
Dijon Mustard
(Contains Mustard)
¼ cup
Dried Cranberries
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
3.5 tbsp
Oil*
0.63 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F.Wash and dry all produce. Add wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, Southwest Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.
Meanwhile, heat a medium pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!) Transfer to a plate.Pat salmon dry with paper towels, then season with salt and pepper. Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**
Add kale and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt. Using your hands, massage oil into kale for 30 sec to soften leaves.Core, then cut apple into 1/2-inch pieces. Add apples and cranberries to the bowl with kale. Set aside.
Add Dijon, 1 tbsp (2 tbsp) maple syrup, vinegar and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, then whisk to combine.
Fluff wild rice with a fork, then season with salt to taste. Add wild rice, sweet potatoes and half the dressing to the large bowl with salad. Toss to combine. Divide salad between bowls. Top with salmon.Drizzle remaining dressing over top. Sprinkle with pecans.
