RECIPE OF THE WEEK || Autumn Salmon Salad w/ Kale, Pears, + Fig Jam Vinaigrette

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Written By Brittany Frost

๐€๐ฎ๐ญ๐ฎ๐ฆ๐ง ๐Ÿ‚ ๐’๐š๐ฅ๐ฆ๐จ๐ง ๐’๐š๐ฅ๐š๐ ๐ฐ ๐‚๐ซ๐ข๐ฌ๐ฉ๐ฒ ๐Š๐š๐ฅ๐ž, ๐๐ž๐š๐ซ๐ฌ, + ๐š ๐…๐ข๐  ๐•๐ข๐ง๐š๐ข๐ ๐ซ๐ž๐ญ๐ญ๐ž โฃ

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Yโ€™all. Stop what youโ€™re doing and MAKE THIS. Tap the ribbon to save it for next weeks meal plan and then tag me once you try it! Itโ€™s so stinking good. And yes...I promise a salad for dinner is worth it. ๐Ÿ–ค๐Ÿ‘‡๐Ÿผโฃ

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WHAT YOU NEED ๐Ÿ‘‡๐Ÿผ

1 tablespoon extra virgin olive oilโฃ

2 salmon filets โฃ

2 cups kale, roastedโฃ

1 cup romaine, chopped โฃ

2 pears, thinly slicedโฃ

arils from 1 pomegranateโฃ

1/2 cup crumbled goat cheese (I used a maple bourbon goat cheese ๐Ÿ˜ป) โฃ

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FIG VINAIGRETTE

1/3 cup extra virgin olive oilโฃ

1 shallot, thinly slicedโฃ

2 tablespoons apple cider vinegarโฃ

1 tablespoon fig preservesโฃ

1 tablespoon fresh thyme leavesโฃ

kosher salt and pepperโฃ

1 pinch crushed red pepper flakes โฃ

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HOW YOU MAKE IT ๐Ÿ‘‡๐Ÿผ

โ–ช๏ธ Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss kale in olive oil and roast for 10ish minutes or until crispy.โฃ

โ–ช๏ธAir fry your salmon on 390 for 12 minโฃ

โ–ช๏ธWhile all of that cooks, chop your salad ingredients + prepare your dressing.โฃ

โ–ช๏ธAssemble with romaine + kale on the bottom. Top with salmon, pears, goat cheese, and pomegranate. Drizzle with dressing. Devour. โฃ

Brittany Frost
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