Salmon Waldorf Salad

Salmon Waldorf Salad

with Creamy Green Onion Dressing

Read more

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:Fish/PoissonSeafood/Fruit de MerTree Nut/NoixEgg/OeufSulphites/SulfiteMustard/MoutardeWheat/Blé

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

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets

(ContainsFish/Poisson, Seafood/Fruit de Mer)

170 g

Red Grapes

1 unit

Bartlett Pear

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

113 g

Arugula and Spinach Mix

2 unit

Green Onions

2 tbsp


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

1 unit

Ciabatta Bun


1 tbsp

White Wine Vinegar


Not included in your delivery

½ tsp


2.5 tbsp


½ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3515 kJ
Calories840 kcal
Fat52 g
Saturated Fat9 g
Carbohydrate55 g
Sugar24 g
Dietary Fiber6 g
Protein38 g
Cholesterol15 mg
Sodium1010 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut ciabatta into 1-inch pieces. Toss grapes with 1/2 tbsp oil (dbl for 4ppl) on a parchment-lined baking sheet. Season with salt and pepper. Toss ciabatta pieces with 1 tbsp oil (dbl for 4ppl) 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-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl) then the salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side.**


Whisk together vinegar, mayo, green onions and 1/2 tsp sugar (dbl for 4ppl) in a large bowl. Season with salt and pepper. Add the pear, spinach and arugula mix, croutons to the large bowl. Toss to coat.


Divide salad between plates and top with roasted grapes and salmon. Crumble over the walnuts.