Nourish Your Body with a Winter Reset: Wilted Greens and Roasted Salmon Salad Recipe
As we transition into the new year, many of us look for ways to reset, recharge, and nourish our bodies after the indulgences of the holiday season. A great way to start fresh is by incorporating nutrient-dense, seasonal ingredients into your meals. This Wilted Winter Greens and Roasted Salmon Salad with Citrus Vinaigrette is the perfect dish for a winter reset—packed with wholesome ingredients to support your health and help you feel your best.
Why This Salad is a Winter Wellness Superstar
- Rich in Nutrients to Support Recovery
- Salmon is an excellent source of high-quality protein and omega-3 fatty acids, which are essential for reducing inflammation, supporting brain health, and promoting glowing skin during the colder months.
- Kale, spinach, and other winter greens are loaded with vitamins A, C, and K, along with minerals like iron and calcium. These greens help replenish nutrients your body needs to detox and rebuild after the holiday season.
- Avocado provides a dose of heart-healthy monounsaturated fats, while also adding creamy texture to the salad.
- Seasonal Ingredients for Maximum Flavor and Health
- Blood oranges are not only visually stunning but also packed with vitamin C and antioxidants, which boost your immune system and combat the effects of winter colds and flu.
- Pumpkin seeds bring a satisfying crunch and a wealth of magnesium and zinc to support stress reduction and immune health.
- Balances Blood Sugar and Energy Levels
- This salad combines healthy fats, fiber, and protein to stabilize blood sugar levels, keeping you energized and satisfied throughout the day.
Key Ingredients for a Fresh Start
- Winter Greens: Kale and spinach, sautéed until just wilted, provide a warming element to the salad. These greens are detoxifying powerhouses that support liver function and digestion.
- Citrus Vinaigrette: Made with blood orange juice, olive oil, apple cider vinegar, and Dijon mustard, this dressing adds tangy brightness while enhancing the salad’s nutritional profile with healthy fats and probiotics.
- Salmon: Roasted to perfection, salmon provides a flaky, savory contrast to the fresh, bright flavors of the greens and citrus.
Perfect for a New Year’s Reset
This salad is not only delicious but also incredibly versatile. It can serve as a light dinner after a day of heavy eating or as a nutrient-packed lunch to fuel your productivity. The balance of warming, roasted elements and fresh, vibrant citrus is ideal for colder months, while its nutrient density makes it a perfect choice for jumpstarting healthy habits.
Quick Tips for Making It Your Own
- Swap blood orange for other citrus fruits like navel oranges or grapefruit for a different flavor twist.
- Add extra protein by sprinkling in hard-boiled eggs or chickpeas for a plant-based option.
- Make it meal-prep friendly by preparing the salmon and vinaigrette in advance and assembling the salad when you’re ready to eat.
A Meal to Celebrate Seasonal Eating
Embracing seasonal produce not only enhances the flavor of your meals but also aligns your diet with what your body needs during the colder months. This Wilted Winter Greens and Roasted Salmon Salad is a beautiful, nourishing dish to help you reset and feel energized for all the opportunities the new year has to offer.
So, gather your winter produce and enjoy this wholesome, satisfying salad. Your body—and taste buds—will thank you!
Wilted Winter Greens and Roasted Salmon Salad with Citrus Vinaigrette
Equipment
- baking sheet
- skillet
- kitchen knife
- cutting board
- whisk or small mason jar with lid
- Large mixing bowl
- small bowl
Ingredients
- 2 salmon fillets 4-6 oz each
- 2 cups kale chopped
- 1 cup spinach or a mix of winter greens like Swiss chard or collard greens
- 1 blood orange peeled and segmented
- 1 avocado sliced
- 2 tbsp pumpkin seeds
- 2 tbsp olive oil divided
- 1 clove garlic minced (optional)
- Salt and pepper to taste
For the Citrus Vinaigrette:
- 2 tbsp olive oil
- 1 tbsp fresh blood orange juice or substitute with orange or lemon juice
- 1 tsp blood orange zest optional, for extra citrus flavor
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Roast the Salmon: Place the salmon fillets on a baking sheet, drizzle with 1 tbsp of olive oil, and season with salt and pepper. Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Wilt the Greens: While the salmon cooks, heat a skillet over medium heat with the remaining 1 tbsp of olive oil. Add the minced garlic (if using) and cook until fragrant, about 30 seconds. Add the kale and spinach (or other winter greens) to the skillet and sauté until just wilted, about 1-2 minutes. Remove from heat and set aside to cool slightly.
- Prepare the Salad: In a large mixing bowl, combine the wilted greens, blood orange segments, avocado slices, and pumpkin seeds.
- Flake the Salmon: Once the salmon is done, allow it to cool slightly, then flake it into bite-sized chunks and add it to the salad.
- Make the Citrus Vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, blood orange zest and juice, Dijon mustard, salt, and pepper until well combined.
- Assemble and Serve: Drizzle the vinaigrette over the salad and toss gently to combine. Serve warm.
