Cranberry Pecan Salmon Salad Bowls

Sorrel Calver

This delightful cranberry pecan salmon salad bowl combines rich salmon, tart cranberries, and crunchy pecans for a hearty, flavorful meal perfect for fall.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 4 bowls

Calories 320 kcal

Equipment

1 Baking Sheet lined with parchment paper
1 Skillet medium
1 Mixing Bowl for dressing

Ingredients

Salad

4 salmon fillets
6 cups mixed greens
1 cup dried cranberries
1 cup pecans toasted

Dressing

1/4 cup olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper to taste

Instructions

Preparation

Preheat the oven to 400°F. Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until salmon flakes easily with a fork.
In a medium skillet over medium heat, toast the pecans until fragrant and lightly browned, stirring frequently, about 3-5 minutes.
In a mixing bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk until well combined.

Serving

In large bowls, arrange the mixed greens. Top with baked salmon, dried cranberries, and toasted pecans. Drizzle with dressing and gently toss to combine.
Let the salad sit for a few minutes to allow flavors to meld. Serve immediately and enjoy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the greens from wilting.

Notes

Pro Tips: Use a meat thermometer to ensure salmon reaches 145°F. Toast pecans for additional flavor.
Ingredient Substitutions: Walnuts or almonds can replace pecans. Pomegranate seeds can substitute cranberries.
How to Serve: Best served fresh with crusty bread or light soup.
Storage & Freshness: Store in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the dressing and toast pecans in advance.

Keyword cranberry pecan salad, fall salad, salmon salad