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Salmon Waldorf Salad

Salmon Waldorf Salad

with Creamy Green Onion Dressing

20-Min Meal
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We've reinvented the classic Waldorf salad with juicy roasted grapes, green onion yogurt dressing and crisp pears. This isn't your average salad!

Allergens:Seafood/Fruit de MerFish/PoissonTree Nut/NoixEgg/OeufMustard/MoutardeSulphites/SulfiteWheat/Blé
Preparation Time20 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

570 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

340 g

Red Grapes

56 g

Walnuts, chopped

(ContainsTree Nut/Noix)

2 unit

Bartlett Pear

227 g

Arugula and Spinach Mix

2 unit

Green Onions

¼ cup


(ContainsEgg/Oeuf, Mustard/Moutarde, Sulphites/Sulfite)

2 unit

Ciabatta Bun


2 tbsp

White Wine Vinegar


Not included in your delivery

1 tsp


3.5 tbsp


1 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories760 kcal
Fat49 g
Saturated Fat8 g
Carbohydrate44 g
Sugar16 g
Dietary Fiber4 g
Protein38 g
Cholesterol15 mg
Sodium1000 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Parchment Paper
Paper Towel
Large Non-Stick Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil on a parchment-lined baking sheet. Season with salt and pepper. Toss ciabatta pieces with 1 tbsp oil on another parchment-lined baking sheet. Season with salt and pepper. Roast grapes in middle of oven and ciabatta in top of oven, stirring both halfway through cooking, until grapes soften and ciabatta is lightly-golden, 10-12 min.


While grapes and ciabatta roast, halve, core, then thinly slice pear. Thinly slice green onions. Pat salmon dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep an eye on them so they don't burn!) Transfer to a plate and set aside.


Increase the heat to medium-high, then add 2 tbsp oil to the same pan. Add salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**


Whisk together vinegar, mayo, green onions and 1 tsp sugar in a small bowl. Season with salt and pepper. Toss together pear, spinach and arugula mix, croutons and 3 tbsp dressing in a large bowl.


Roughly chop toasted walnuts. Divide salad between plates, top with roasted grapes and salmon. Drizzle over remaining dressing and sprinkle over walnuts.