Salmon Salad with Grapes and Pecans

By Inger Sep 13, 2021 Cooking & Recipes, Main Dish, Sandwich, Seafood 21 Comments

Salmon Salad with Grapes & Pecans updates a classic chicken salad. Serve as a sandwich or as a salad for lunch, brunch, shower or dinner.

This post is sponsored in conjunction with #FallFlavors Week. I received product samples from sponsor companies to help in the creation of these recipes. All opinions are mine.

Today’s Salmon salad with grapes and pecans recipe is based on a chicken salad with grapes recipe I ate growing up. I was a picky eater back then and always suspicious of sandwich spreads–who knows what could be lurking inside! But this recipe was an exception.

With a sweet brightness from the grapes, I went it for every time. Now, as an adult on a mission to eat more salmon, I wondered, could this be even better with salmon?

So when the Melissa’s Produce box I got for #FallFlavor Week included beautiful red grapes, I knew the time was now. Melissa’s Produce is the largest distributor of specialty produce in the United States and carries fun, “exotic” items like kumquats along with must-haves like grapes!

Check the giveaway below for a chance to win a subscription of your own and other great prizes.

What Makes This a Winner

Just in case the punch of freshness from the grapes isn’t enough to convince you, this recipe is:

A Healthier Updated Classic – who can resist a classic that gets an update, especially if it’s healthier! With the omega-3 rich salmon plus a lower-fat, higher-calcium dressing, you get the best of both worlds.
Versatile – this salmon salad can be served as a sandwich, or as a simple salad with lots of fun variations (see “Variations” below)
Go Fancy or Everyday — Serve this salad on toast or in a wrap for every day. Or go upscale for a shower or elegant brunch by serving on a croissant or topping half of an avocado.

Step by Step Directions

Since, I couldn’t find my mother’s recipe, I went out to her old Betty Crocker cookbook. And with some tweaks we were in for a tasty easy lunch! And prep was so easy!

You cook salmon, cool and cut into bite-sized pieces.

Halve grapes

Chop other ingredients as needed.

Mix up dressing and combine everything.

Serve as a salad or as a sandwich filling.

Variations

While I think the simplicity is part of the beauty of this Salmon Salad, there is still room for creative add-ins. Betty Crocker did a variation with bacon bits which is hard to argue with. And dried cranberries are a common add-in that would up your fruit intake.

Now one of the reasons that this recipe is fun is because it can go sandwich or salad. For a sandwich, you get to decide between serving on a croissant for an elegant look, or going with a wrap or toast for a more casual treat. In any case, I’d add lettuce.

As a salad you can simply go plain—probably on top a lettuce leaf. Or serve atop a full mixed green salad for super nutrition! Serving in a hollowed out tomato or on half of an avocado would be other fun options!

What to Serve With

Since you really don’t get a full serving of fruit from the grapes in the salad, a cluster of grapes would be lovely on the side, whether this is served as a sandwich or a salad.

If used in a sandwich, some pasta salad would be a fun side dish. Other options include fruit slices, raw veggies or the classic pickle and chips. I’ve used my Broccoli Waldorf Salad too.

If serving as simple salad, I’d top a nest of lettuce leaves, then consider a croissant or dinner roll on the side. Raw veggies or apple slices would also be nice. These sides would also work for a stuffed tomato or avocado.

Tips & FAQs

I made this with fresh salmon that I poached in wine. But salmon leftovers would work well—or salmon cooked according to your favorite method!

Of course, to save time or money—or simply for convenience, I don’t see why canned salmon wouldn’t work. You would probably need two cans (after removing bones and skin) for a full recipe. Just mix it in gently since it will be more fragile.

More #FallFlavors Recipes Below:

Appetizers and Snacks

Caramel Pecan Clusters from An Affair from the Heart
Carrot Top Hummus from Savory Moments
Fall Charcuterie Board from Magical Ingredients
Roasted Red Pepper and Crab Savory Cheesecake from A Kitchen Hoor’s Adventures
Sweet And Spicy Roasted Nuts from Karen’s Kitchen Stories

Breakfast and Baked Goods

Apple Cranberry Pecan Overnight Oats from Jolene’s Recipe Journal
Cinnamon Apple Bread from Lemon Blossoms
Sweet Potato Pancakes from Cindy’s Recipes and Writings

Soups and Salads

Instant Pot Butternut Squash Soup from Devour Dinner
Panera Autumn Squash Soup from The Fresh Cooky
Salmon Salad With Grapes And Pecans from Art of Natural Living

Side Dishes

Apple Butter Dijon Roasted Brussel Sprouts With Candied Pecans And Green Apple from Soulfully Made
Butternut Squash And Bacon Risotto from SueBee Homemaker
Loaded Bacon And Kale Salad from Palatable Pastime
Roasted Maple Bacon Brussels Sprouts And Butternut Squash from Eat Move Make
Sausage Stuffed Acorn Squash from Hostess At Heart

Main Dishes

Apple Cider Rubbed Pork Chops from That Recipe
Thai Butternut Squash Curry from Cheese Curd In Paradise
Butternut Squash Parmesan Pasta from Frugal & Fit
Grape & Gorgonzola Pizza from The Spiffy Cookie
Honey Dijon Chicken Sheet Pan Dinner from Simple and Savory
How To Air Fry Pork Tenderloin With Sweet Potatoes from West Via Midwest

Desserts

Butter Pecan Fudge from Take Two Tapas
Cinnamon Roll Cheesecake from Fresh April Flours
Easy Apple Crisp from Life Love and Good Food
Espresso Chocolate Chip Cookies from Books n’ Cooks
French Apple Tart from Jen around the world
Individual Grape Crumble from Hezzi-D’s Books and Cooks
Pumpkin Roll from House of Nash Eats
Pumpkin Snickerdoodles from Family Around The Table
Slow Cooker Apple Pear Crisp from Blogghetti