Warm Kale Salad with Panko Crusted Pollock

Menu Part


1 Each Panko Breaded Pollock Fillets 2-3 oz. (Item# 021743)
4 Cups Kale, Cleaned, Clipped, Wilted
1/2 Each Sweet Potatoes, Sliced, Roasted
1/4 Each Red Onions, Shaved
1 Tablespoon Pepitas, Salted, Toasted
2 Tablespoons Feta Cheese, Crumbles
2 Tablespoons Dried Cherries
Maple Dijon Vinaigrette:
2 Tablespoons Olive Oil
1 Tablespoon Lemon, Fresh, Juiced
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Maple Syrup
1 Teaspoon Dijon
To Taste Salt
To Taste Black Pepper, Fresh Ground


  1. Prepare the Pollock according to package instructions to 165°F internal temperature.
  2. Toss the wilted kale with the sweet potatoes, red onions, pepitas, feta, cherries and dressing.
  3. Top with the Panko Crusted Pollock.

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