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Salmon Salad With Roasted Beets And Brussels Sprouts
Recipe Intro From whollyregina

This satisfying dinner salad is one you will want to make. Substitute vegetables as the seasons change!

This recipe was featured in our Gluten Free Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!

I'm not usually a big salad person, I generally find them pretty unfulfilling but this...this one is a keeper ? Do it ! -@whollyregina


Serves 4

Roasted Beets & Brussels:

2 beets, peeled and diced

1 bag (12oz) of brussel sprouts, sliced

avocado oil

salt and pepper, to taste

garlic powder


1 1/2 tbsp EVOO

1/2 tbsp apple cider vinegar

1/2 tbsp honey {omit or sub 1 date for whole30}

1/4 tsp sea salt

1/16 tsp pepper

2 minced garlic cloves

juice of half a lemon


1 head of kale

1/2 cup shredded red cabbage

1/4 cup blueberries

3 tbsp hempseeds

4 salmon fillets {6oz each, rubbed in avocado oil then sprinkled with s+p+ garlic powder}


Toss beets and brussels sprouts in avocado oil, s + p & garlic powder and roast at 400° for about 20mins {brussels should be toasty}. Set aside.

In a small bowl combine the dressing ingredients & whisk to combine into a dressing.

Tear kale and put into a large bowl. Add dressing and massage until leaves are coated. Add  shredded red cabbage, the roasted brussel sprouts & beets,  blueberries and hempseeds.

Broil salmon fillets  until cooked. Plate the kale salads into 3 bowls and top with salmon. Enjoy!