Description
This vibrant Kale Salad with Salmon Bites is a wholesome, nutrient-packed dish perfect for a healthy lunch or dinner. Featuring tender massaged kale, roasted sweet potatoes, and spicy-hot honey glazed salmon bites, it’s a delicious balance of flavors and textures with a hint of sweetness and heat.
Ingredients
Salad Base
- 5 cups kale, stems removed and chopped (approx. 1 large bunch or 2 smaller ones)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1/2 medium or small avocado, cut into chunks
- Optional: sprinkle of pumpkin seeds
Roasted Sweet Potatoes
- 1 medium sweet potato, peeled and chopped into 3/4-inch cubes
- 1 tsp olive oil
- Salt and pepper, to taste
Salmon Bites
- 12 ounces (340 grams) salmon, skin removed and cut into 3/4-inch cubes
- 1 Tbsp hot honey (see notes)
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika (regular or smoked)
- Pinch of cayenne pepper
- Salt and pepper, to taste
Instructions
- Preheat Oven: Set your oven to 400°F (205°C). Line one large and one smaller baking sheet with parchment paper to prepare for roasting the sweet potatoes and baking the salmon bites.
- Massage Kale: Place the chopped kale into a large salad bowl. Add 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon garlic powder, salt, and pepper to taste. Using your clean hands, massage the dressing into the kale leaves for 30 to 60 seconds until the kale softens. Set aside allowing it to continue softening.
- Roast Sweet Potatoes: Peel and chop the sweet potato into roughly 3/4-inch cubes. Spread them out on the larger prepared baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Toss to coat evenly, then arrange in a single layer. Roast in the preheated oven for about 30 minutes until they are lightly browned and fork tender.
- Prepare and Cook Salmon Bites: Cut the salmon into 3/4-inch cubes and place them in a bowl. Toss with 1 teaspoon olive oil, 1 tablespoon hot honey, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, a pinch of cayenne pepper, and salt and pepper to taste until well coated. Spread the salmon cubes in a single layer on the smaller prepared baking sheet. Place in the oven alongside the sweet potatoes for about 12 minutes until cooked through and slightly caramelized.
- Assemble the Salad: Divide the massaged kale between two serving bowls. Top each with roasted sweet potatoes and salmon bites equally. Add avocado chunks and sprinkle with pumpkin seeds if desired. Optionally, drizzle some more hot honey over the top and season with additional salt and pepper to taste. Serve immediately and enjoy!
Notes
- If you don’t have hot honey, you can make your own by mixing honey with a pinch of cayenne pepper or use a spicy chili-infused honey.
- Massage the kale thoroughly to soften the tough leaves and enhance flavor absorption.
- You can substitute pumpkin seeds with toasted sunflower seeds or nuts for extra crunch.
- Ensure salmon bites are spaced out on the baking sheet for even cooking and caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
