Kale Salad and Salmon with Blueberry Vinaigrette


Main Dish
Kale Salad and Salmon with Blueberry Vinaigrette

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    This sweet and savory rosemary and orange spiced salmon pairs beautifully with kale and a fresh blueberry vinaigrette.

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    Servings and Ingredients

    Serves 4
    Blueberry Vinaigrette
    ½ c. fresh blueberries
    2 tbsp. white balsamic vinegar
    1 tbsp. Hy-Vee honey
    1 tsp. Hy-Vee Dijon mustard
    ⅛ tsp. Hy-Vee salt
    3 tbsp. Gustare Vita extra virgin olive oil
    Kale Salad and Salmon
    1 (1-lbs.) Verlasso salmon fillet
    2 tbsp. Gustare Vita extra virgin olive oil, divided
    2 tsp. fresh rosemary, finely chopped
    1 tsp. fresh orange zest
    ½ tsp. ground coriander
    ¼ tsp. Hy-Vee salt
    3 c. kale leaves, stems removed
    1 c. Hy-Vee Short Cuts broccoli florets, cut into bite-size pieces
    2 tbsp. fresh orange juice
    ½ c. fresh blueberries
    1 large red beet, peeled, cooked, and cut into thin wedges
    ¼ c. Hy-Vee chopped English walnuts, toasted
    Orange, wedged, for serving

    Things To Grab

    • Rimmed baking pan
    • Aluminum foil
    • Blender
    • Paper towels
    • Meat thermometer
    • Large bowl


    1. Preheat oven to 425 degrees. Line a rimmed baking pan with foil; set aside.

    2. Prepare Blueberry Vinaigrette: Place blueberries, white balsamic vinegar, honey, Dijon mustard, and salt in a blender. Cover and blend until pureed. Add olive oil and blend until smooth. Cover and refrigerate until ready to serve.

    3. Pat salmon dry with paper towels and place on prepared pan. Combine 1 tablespoon oil, rosemary, orange zest, coriander, and salt. Rub mixture on top of salmon. Bake for 10 to 15 minutes or just until fish flakes when tested with a fork (145 degrees).

    4. Toss together kale and broccoli in a large bowl. Drizzle remaining 1 tablespoon oil and orange juice over greens mixture. Gently massage with fingers until kale is dark green and tender. Toss in blueberries and beets.

    5. Divide kale mixture and salmon among four serving plates. Sprinkle walnuts over top. Serve with Blueberry Vinaigrette and orange wedges.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 37g
    • Cholesterol: 60mg
    • Sodium: 330mg
    • Total Carbohydrates: 15g
    • Protein: 26g

    Daily Values

    Iron 6%
    Calcium 4%
    Vitamin D 60%
    Potassium 15%