Kale and White Fish Salad

with Oranges, Pears, Parmesan and Dried Cranberries

  • 25 min
Fish
This healthy, low-calorie, tasty and elegant kale and white fish salad recipe is easily one of our favorites!

Allergens: Dairy, Fish, Sulphite
Kale and White fish Salad

Ingredients

1/4 cup(s)
Apple Juice
2 tbsp
Dried Cranberries
2
Haddock Loin(s)
200 g
Kale
1 1/2 tbsp
Olive Oil (not included)
1
Orange(s)
2 tbsp
Parmesan
1/2
Pear(s)
1/4
Red Onion(s)
1/2 tbsp
Red Wine Vinegar
Nutritional facts
Per serving
Amount / Serving
Calories
405 kcal
Total fat
15 g
Saturated Fat
3 g
Sodium
380 mg
Total Carbohydrate
45 g
Fiber
10 g
Sugar
16 g
Proteins
29 g

Instructions

Zest orange
1

Preheat oven to 400F. Zest orange, reserve zest. Peel and slice orange.

Add orange zest on fillets
2

Place fish fillets on baking tray lined with parchment paper, season with pepper and add orange zest. Place in oven to bake 11-15 min (or until cooked through).

Add cranberries to pot with apple juice
3

Add apple juice and cranberries to small pot over medium heat 5-7 minutes. Drain cranberries and reserve juice.

Prepare dressing
4

Prepare dressing in a large salad bowl by whisking together apple juice, olive oil and vinegar.

Slice onion and pears finely
5

Tear kale leaves into small pieces (discard stems), slice onion and pears finely. Add to salad bowl, along with orange slices and cranberries. Mix well. Sprinkle parmesan cheese on top.

Plate salad and place fish fillets on top
6

Plate salad and place fish fillets on top.