Autumn Salmon Salad with Honey-Apple Cider Vinaigrette

Course Appetizer, Main Dish
Cuisine Seafood


  • 2 large beets
  • extra virgin olive oil
  • salt & pepper
  • 2-4 oz salmon filets
  • 8 cups chopped lettuce
  • 1 barlett pear sliced
  • 1 apple sliced
  • 1/4 cup walnut pieces
  • 1/4 cups dried cranberries
  • 1/4 cup goat cheese crumbled

For the Honey-Apple Cider Vinaigrette:

  • 6 Tablespoons extra virgin olive oil
  • 1/4 cup honey
  • 2 Tablespoons apple cider vinegar
  • juice of 1 lemon
  • dash of onion powder
  • salt & pepper


  • Preheat oven to 400 degrees. Peel then chop beets into 1/2" cubes and place onto a foil-lined baking sheet. Toss with extra virgin olive oil, and lots of salt and pepper, then roast for 40-50 minutes, or until tender. Set aside to cool slightly.
  • Meanwhile, combine ingredients for Honey-Apple Cider Vinaigrette. Stir and set aside. Brush salmon on both sides with extra virgin olive oil then season liberally with salt and pepper. Place in an olive oil-brushed skillet over medium-high heat, skin side down, then cook for 3-4 minutes. Flip, then cook for 1-2 more minutes. Remove to a plate and set aside.
  • Divide lettuce, pear and apple slices, walnuts, and dried cranberries between two plates. Top each plate with cooked salmon and roasted beets then drizzle on dressing and serve.
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