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!
Serve as a salad or as a sandwich filling.
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
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
- 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
- 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
- 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
Salmon Salad with Grapes and Pecans
- 20 ounces salmon fillets or a bit more, about 3 cups of cooked cubes
- ½ cup water
- ½ cup white wine
- 1 cup halved red seedless grapes
- ½ cup chopped celery
- ½ cup chopped pecans
- ½ cup mayonnaise
- ½ cup plain Greek yogurt
- 2 Tablespoons apple cider vinegar or enough to thin to mixable consistency
- ¼ teaspoon salt pepper (or to taste)
- Bring ½ cup white wine and ½ cup water (can sub all water or broth) to a simmer in a large skillet. Salt salmon lightly, then add to the skillet and cover. Simmer until cooked through, about 10 minutes. Cut into bite-sized cubes and cool (can set cooked salmon briefly in freezer to hasten cooling).
- Halve grapes and chop celery. Chop pecans if needed.
- Mix dressing ingredients.
- Combine cooled salmon with other ingredients and the dressing. Mix with a spoon until just combined.
- Serve on bread or croissants as a sandwich or over lettuce as a salad.
- Blackened Chicken
- Mini Pumpkin Cheesecake