Description
A nourishing fall salad featuring roasted salmon glazed with a maple mustard sauce, served over greens with apples, nuts, and cranberries. Balanced, hearty, and perfect for a cozy yet fresh meal.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- Salt and black pepper, to taste
For the Salad:
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1 crisp apple (Honeycrisp, Fuji, or Granny Smith), thinly sliced
- ½ cup toasted pecans or walnuts
- ½ cup dried cranberries
- ⅓ cup crumbled goat cheese or feta
- ¼ red onion, thinly sliced
For the Dressing:
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together maple syrup, Dijon, whole grain mustard, olive oil, vinegar, salt, and pepper. Brush over salmon fillets.
- Roast salmon 12–15 minutes, or until flaky and cooked to your liking.
- In a jar or small bowl, whisk together olive oil, vinegar, Dijon, maple syrup, salt, and pepper for dressing.
- Arrange salad greens on a platter or in bowls. Top with apples, nuts, cranberries, cheese, and onion.
- Flake warm salmon over the salad and drizzle with dressing. Serve immediately.
Notes
- Salmon can also be grilled or pan-seared if preferred.
- Substitute goat cheese with blue cheese for a bolder flavor.
- Add roasted butternut squash or sweet potato for extra heartiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad / Main Course
- Method: Roasted + Assembled
- Cuisine: American
