salmon salad

Salmon & Kale Quinoa Salad

Dish it up with quinoa!

By Jane Horlebein

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How this works

salmon salad

Salmon & Kale Quinoa Salad

Dish it up with quinoa!
Course: Dinner
Keyword: gluten-free, kale, quinoa, salmon
Author: Jane Horlebein


  • 1 bunch kale, deveined, torn into bite-sized pieces
  • 3/4 cup apple cider vinegar, divided
  • 6 ounce salmon fillet, deboned
  • 1/2 cup maple syrup, divided
  • 1 cup cooked quinoa
  • ½ cup roasted sunflower seeds
  • 1/4 cup crumbled feta cheese
  • ½ red onion, sliced julienne
  • Salt and pepper to taste
  • Red pepper flakes for garnish


  • Place kale pieces and ½ cup apple cider vinegar in a pan, and marinate for 20 minutes.
  • Preheat oven to 400°. Place salmon on foil-lined sheet pan, brush with 1/4 cup maple syrup and bake for about 15 minutes, until salmon is flaky. Set aside to cool; then flake with a fork.
  • In a large bowl, toss kale in remaining maple syrup and apple cider vinegar. Add remaining ingredients, and toss. Season with salt and pepper to taste. Garnish with red pepper flakes.
  • Can be refrigerated and kept for 3–4 days.
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