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Orchard Picnic Bowl

Orchard Picnic Bowl

The Orchard Picnic Bowl delivers a vibrant blend of fresh flavors, lively textures, and beautiful color. Tender Green Leaf lettuce sets the stage with a crisp, refreshing bite and mild sweetness. Flaky roasted salmon offers rich, savory depth, while sweet roasted golden beets add earthiness and a pop of golden color. Crisp snap peas and ribbons of carrot lend crunch and a touch of sweetness. Creamy goat cheese dots the salad with tangy richness, and crunchy roasted pumpkin seeds provide a nutty finish. Fresh dill adds an aromatic lift and a hint of citrus, tying all the elements together.
Every ingredient is carefully balanced to create layers of taste and a visually stunning plate. The salmon and goat cheese bring creamy and savory notes, while the golden beets and snap peas keep each bite lively and satisfying. Crunchy pumpkin seeds add a wholesome contrast that pairs perfectly with the delicate lettuce and herbs. Enjoy this salad as a main course for lunch or dinner, or pair it with a slice of whole grain bread for a heartier meal. For a bright finish, dress it with a Lemon Dill Vinaigrette.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course: Salad
Calories: 495
Ingredients Equipment Instructions Notes

Ingredients
  

  • 3 cups Green Leaf lettuce washed and torn
  • 1 (4-ounce) salmon fillet skin removed
  • 1/2 cup golden beet peeled and diced
  • 1/2 cup snap peas trimmed and sliced
  • 1/2 cup carrot peeled into ribbons
  • 2 tablespoons goat cheese crumbled
  • 3 tablespoons roasted pumpkin seeds
  • 2 tablespoons fresh dill chopped and divided
  • 1 teaspoon olive oil (for roasting)
  • Pinch sea salt and black pepper (to taste)
  • 2 tablespoons Lemon Dill Vinaigrette (or dressing of choice)

Equipment

  • Chef’s knife
  • Cutting Board
  • Baking sheet
  • Mixing bowls
  • Vegetable peeler
  • Tongs
  • Salad spinner (optional)

Instructions
 

  1. Preheat the oven to 400°F. Toss diced golden beet with half the olive oil, salt, and pepper. Place on one side of a baking sheet.
  2. Rub the salmon fillet with remaining olive oil, salt, and pepper. Place on the other side of the baking sheet. Roast for 15–18 minutes, until the salmon is cooked through and beets are tender. Let cool slightly.
  3. In a large salad bowl, combine Green Leaf lettuce, snap peas, and carrot ribbons.
  4. Flake the salmon into bite-sized pieces and add to the salad along with roasted golden beets.
  5. Sprinkle goat cheese and roasted pumpkin seeds over the top.
  6. Add most of the chopped dill, reserving a pinch for garnish.
  7. Drizzle with Lemon Dill Vinaigrette and toss gently with tongs until evenly mixed.
  8. Garnish with remaining dill, season to taste, and serve immediately.

Notes

Dill is the featured herb in this salad. It brings a bright, grassy aroma with subtle hints of citrus and anise that pairs beautifully with salmon, beets, and goat cheese. For the freshest taste and aroma, chop dill just before adding and sprinkle most into the salad, reserving some for a final flourish. Dill's delicate leaves are best enjoyed raw, as heat can quickly fade their flavor
.
Dill is rich in vitamin A and vitamin C and offers a good source of manganese and folate. According to a review in Frontiers in Pharmacology (2019), dill contains antioxidant compounds like flavonoids and terpenoids, which may help protect cells from damage and support heart health. Some studies suggest dill can aid digestion and provide anti-inflammatory benefits. Paired with protein-rich salmon, fiber-filled golden beets, crunchy pumpkin seeds, and creamy goat cheese, this salad delivers a well-rounded meal full of flavor, texture, and color. The Orchard Picnic Bowl is a nourishing, delicious choice for any day you want a satisfying, elevated salad.