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This Salmon Waldorf Salad combines mixed greens, ruby red beets, crisp fennel and green apple, crunchy pistachios, creamy goat cheese, and heart-healthy salmon with a citrus yogurt vinaigrette. A nutritious and delicious twist on the classic Waldorf salad. #glutenfree #salmon #salad #waldorfsalad #beets #fennel #goatcheese

Salmon Waldorf Salad with Citrus Yogurt Vinaigrette

Mixed greens, ruby red beets, crisp fennel and green apple, crunchy pistachios, creamy goat cheese, and heart-healthy salmon are tossed with a citrus yogurt vinaigrette in this twist on the classic Waldorf salad.
Course Dinner, Lunch, Salad
Cuisine Egg-Free, Gluten-Free
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 entree salads
Author Jessica Levinson

Ingredients

For the dressing:

  • 3 tablespoons low-fat plain yogurt
  • 2 tablespoons grapefruit juice (freshly squeezed preferred)
  • 1 teaspoon minced garlic
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon lemon zest, plus more for garnish
  • 2 teaspoons lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon Kosher salt
  • Fresh ground pepper, to taste

For the salad:

  • 1 pound salmon fillet
  • 1/8 teaspoon Kosher salt
  • Freshly ground pepper
  • 1/2 cup shelled unsalted pistachios
  • 5 ounces mixed greens
  • 1 cup thinly sliced fennel
  • 1 cup thinly julienned green apples
  • 1/2 cup thinly sliced cooked beets
  • 1/2 cup crumbled goat cheese

Instructions

  1. To make the dressing, combine yogurt, grapefruit juice, garlic, mustard, lemon zest, and lemon juice in a small food processor or blender. Blend until combined. Add 1/4 cup oil and blend again until emulsified. Season with salt and pepper and set aside.
  2. Preheat broiler at 450 degrees F. Place salmon fillet on a foil-lined baking sheet and sprinkle with 1/8 teaspoon salt and pepper to taste. Broil 15 minutes until cooked through.
  3. While salmon is cooking, toast pistachios in a dry skillet or toaster oven, about 4 minutes.
  4. To assemble the salad, divide greens, fennel, apples, beets, and goat cheese among 4 plates. Top with 1/4 of the broiled salmon and 2 to 3 tablespoons dressing. Garnish with additional lemon zest if desired.

Recipe Notes