Mixed Green Salmon Salad with Cranberries and Pecans

When life is hectic, a meal that’s quick, nutritious, and delicious is worth its weight in gold. Enter this Mixed Green Salmon Salad with Cranberries and Pecans—a perfect blend of flavors and textures that will leave you feeling satisfied without spending hours in the kitchen. Topped with a zesty homemade dressing, it’s an elegant yet effortless dish for busy working moms looking to eat healthily without the hassle.

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Why You’ll Love This Salad

• Nutritious and Balanced: Packed with omega-3s, antioxidants, and fiber.
• Quick and Easy: Ready in just 15 minutes.
• Customizable: Swap ingredients to fit your preferences or what you have on hand.

Ingredients

Here’s what you’ll need:

• 4 cups mixed greens (spinach, arugula, or spring mix)
• 1 pound cooked salmon (grilled, baked, or pan-seared)
• 1/4 cup dried cranberries
• 1/4 cup pecans (toasted for extra flavor)
• 1/4 cup crumbled feta or goat cheese (optional)
• 1/2 cup sliced cucumber
• 1/4 cup red onion, thinly sliced
• Your favorite spices for seasoning

For the Quick Homemade Dressing

• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup for a vegan option)
• Pinch of salt and pepper

Instructions

1. Prepare the Salmon
   • Season your salmon fillet with your go-to seasonings.
   • Cook in a skillet over medium heat for 4-5 minutes per side, or until cooked through. I typically cook my fish for about 4 minutes, meat side down first.
   • Serve alongside your salad as is, or break into chunks.
2. Assemble the Salad
   • In a large bowl, toss the mixed greens, dried cranberries, pecans, cucumber, and red onion.
   • Add the chunks of cooked salmon and sprinkle with feta or goat cheese. If you didn’t break your salmon into chunks, just place the fillet over the bed of greens.
3. Make the Dressing
   • In a small jar or bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
4. Dress and Serve
   • Drizzle the dressing over the salad just before serving. Toss gently to coat.
   • Divide into bowls or plates and enjoy!

Tips for Success

• Meal Prep-Friendly: Cook the salmon in advance and store it in the fridge for up to 3 days. You can also pre-toast the pecans and keep them in an airtight container.
• Dressing Variations: Swap balsamic vinegar with lemon juice for a citrusy twist or add fresh herbs like dill or parsley for extra flavor.
• Protein Alternatives: Use grilled chicken, shrimp, or tofu if salmon isn’t your thing.

Why It’s Perfect for Busy Moms

This salad checks all the boxes for a quick, wholesome meal. It’s light yet filling, packed with nutrients, and requires minimal cleanup. The homemade dressing is free of preservatives, giving you a healthy, fresh alternative to store-bought options.

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