From Monika Jacobson, RDN and adapted from HowSweetEats.com blog
Ingredients
Spiced Cider Vinaigrette
3 tablespoons apple cider
2 tablespoons diced shallot
1.5 tablespoons apple cider vinegar
1 garlic clove, minced
1/8 teaspoon allspice
1 pinch nutmeg
kosher salt and pepper
1/3 cup olive oil
Salad
1 pound petite gold potatoes, halved or quartered
salt and pepper
2-3 tablespoons avocado oil
2/3 cup walnuts
4 salmon filets
1/3 cup maple syrup
1/4 cup apple cider
2 tablespoons water
6-8 cups torn Tuscan kale
3-4 ounces goat cheese
Directions
Preheat the oven to 425 degrees F.
Make the vinaigrette by mixing all the ingredients together.
Toss the potatoes with 2 tablespoons of avocado oil and a big pinch of salt and pepper. Spread them in a single layer on a baking sheet. Roast for 25-30 minutes, tossing once or twice during cook time.
Place the nuts on a smaller baking sheet and put them in the oven for 5-8 minutes, until toasted. Remove and let cool, then coarsely chop.
While the potatoes are cooking, season the salmon filets all over with salt and pepper. Heat a cast iron skillet over medium heat and add the remaining 1 tablespoon avocado oil. Add the salmon and cook on both sides until golden brown, about 2-3 minutes per side.
Whisk together the maple syrup, water and apple cider. Pour it over the salmon and bring the mixture to a boil. Reduce it to a simmer and let it cook for 3 to 4 minutes, spooning it over the salmon.
To make the salad, add the kale to a large bowl. Drizzle in 2 tablespoons of the dressing and use your hands to massage the kale for a few minutes. You want every piece coated and set aside.
After 5 minutes, add the ingredients to your salad: salmon, potatoes, goat cheese and walnuts. Drizzle everything with the spiced cider dressing. Enjoy!
