Grain, Salmon and Kale Harvest Super Salad
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Grain, Salmon and Kale Harvest Super Salad

Grain, Salmon and Kale Harvest Super Salad

with Spiced Sweet Potatoes

This nutty wild rice salad is the perfect combination of salty, sticky, sweet and crunchy. Salmon, roasted sweet potatoes and crisp chopped apples complete this stand-out supper salad.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

113 g

Kale, chopped

½ cup

Wild Rice Medley

2 unit(s)

Sweet Potato

1 unit(s)

Granny Smith Apple

1 tbsp

Maple Syrup

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

28 g

Pecans, chopped

(Contains Pecans/Pacanes)

1 tbsp

Southwest Spice Blend

1 tbsp

Dijon Mustard

(Contains Mustard)

¼ cup

Dried Cranberries

250 g

Salmon Fillets, skin-on

(Contains Salmon)

Not included in your delivery

3.5 tbsp


0.63 tsp


0.06 tsp



Nutrition Values

Calories1070 kcal
Fat44 g
Saturated Fat8 g
Carbohydrate112 g
Sugar34 g
Dietary Fiber13 g
Protein38 g
Cholesterol80 mg
Sodium1130 mg
Trans Fat0 g
Potassium1700 mg
Calcium250 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Measuring Cups
Measuring Spoons
Baking Sheet
Parchment Paper
Medium Pot
Large Bowl
Small Bowl


Cook wild rice

Before starting, preheat the oven to 450°F.Wash and dry all produce. Add wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min. Remove the pot from heat. Set aside, still covered.

Roast sweet potatoes

Meanwhile, peel, then cut sweet potatoes into 1/2-inch cubes. Add sweet potatoes, Southwest Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 22-23 min.

Toast pecans and cook salmon

Meanwhile, heat a medium pan over medium heat. When hot, add pecans to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pecans so they don't burn!) Transfer to a plate.Pat salmon dry with paper towels, then season with salt and pepper. Reheat the same pan over medium-high.When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**


Add kale and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt. Using your hands, massage oil into kale for 30 sec to soften leaves.Core, then cut apple into 1/2-inch pieces. Add apples and cranberries to the bowl with kale. Set aside.

Make dressing

Add Dijon, 1 tbsp (2 tbsp) maple syrup, vinegar and 2 tbsp (4 tbsp) oil to a small bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

Fluff wild rice with a fork, then season with salt to taste. Add wild rice, sweet potatoes and half the dressing to the large bowl with salad. Toss to combine. Divide salad between bowls. Top with salmon.Drizzle remaining dressing over top. Sprinkle with pecans.