Name: Grilled Salmon Harvest Salad with Lemon Dijon Vinaigrette
Ingredients: 1½ lb. salmon, cut into 6 fillets; 2 sweet potatoes, peeled and diced (or 1 (16 oz.) container sweet potato chunks); 5 oz. baby spinach; 5 oz. kale, loosely chopped; ⅓ cup olive oil, plus additional for drizzling; Salt, to taste; Black pepper, to taste; Cooking spray; 2 lemons, juice of; 1 tsp. Dijon mustard; ½ cup pepitas; 2 garlic cloves, minced; ½ tsp. honey; ½ cup dried cherries; 4 oz. crumbled feta cheese; 2 cups cooked farro