There is no other name for this salad — it’s just the best. All I have to say is YOU ARE WELCOME!! This is the best quick and easy salad to throw together on a weeknight, and this is perfect for my warm salad lovers. If you want to see me making the salad please check out @samanthainthekitchen on TikTok ❤

Ingredients:

Wild Caught Alaskan Salmon

1 Large Red Onion

1 Cup Candied Pecans

1 Large Japanese Sweet Potato

Seeds from 1 Pomegranate

1 Cup Arugula

1 1/2 cup Kale

1/4 cup Olive Oil

2 tbsp of Dijon Mustard

1/4 cup Salt

1/4 cup Pepper

1 – Preheat oven to 375

2 – Cube sweet potatoes, drizzle in olive oil and season with salt, pepper, and garlic powder. Put in oven for about 30 mins or until you are able to easily stab with a fork

3 – Once potatoes are in the oven, you can begin preparing your salmon with olive oil, salt, pepper, and garlic powder. Salmon will cook for about 20-25 minutes, but always double check your meat with a thermometer to make sure it’s done 🙂 At this point, you can prepare your kale to go into the oven by putting it on a baking sheet and drizzling with olive oil. The kale will not go into the oven until your potatoes have about 5-8 min left.

4 – Dice red onions, candied pecans, and prepare the pomegranate seeds (if not using prepackaged)

5 – Mix the olive oil, dijon mustard, salt, and pepper. Whisk together to create your dressing

6 – With just a few minutes left on the potatoes, put the kale in to roast for 5-8 minutes.

7- Now to assemble the salad!! Your base is the cold arugula and the roasted kale. Topped with the sweet potato, pomegranate seeds, red onion, candied pecans, and salmon! Drizzle with the dijon sauce 🙂