Maple Smoked Salmon Salad

This Maple Smoked Salmon Salad with green beans, eggs, goat cheese, tomatoes and capers is topped with a maple balsamic dressing for the tastiest fall salad.

This Maple Smoked Salmon Salad is a fresh twist on the classic Niçoise, swapping in rich, smoky salmon for tuna and bringing a sweet-savory balance with creamy goat cheese and a maple balsamic dressing. The base of tender potatoes, hard-boiled eggs, crisp French cut green beans, juicy tomatoes, and peppery radishes creates a hearty foundation that pairs beautifully with the salmon’s depth of flavor. Pops of briny capers and thinly sliced red onion cut through the richness, tying everything together.

It’s a colorful, satisfying salad that feels both elegant and comforting, making it a perfect choice for lunch or as a lighter dinner. The maple balsamic dressing brings just the right amount of sweetness to complement the smoky fish, while the goat cheese adds a tangy creaminess to every bite. With its warm flavors and vibrant produce, it’s especially fitting as a Fall salad—fresh, filling, and packed with seasonal comfort.

I like to use “haricot verts” in this recipe which is essentially a “French cut” green bean. You can buy these frozen at stores like Trader Joes, or get this little slicer which I LOVE.

If you like this salad, you’ll love my Chicory Salad with a Pancetta Shallot Vinaigrette and my Seared Tuna Niçoise Salad.

• Fall

Maple Smoked Salmon Salad

This Maple Smoked Salmon Salad with green beans, eggs, goat cheese, tomatoes and capers is topped with a maple balsamic dressing for the tastiest fall salad.

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Ingredients

Serves 2 people

1x2x3x

• ▢ 4 oz cooked Smoked Salmon see note
• ▢ 3/4 cup haricot verts see note
• ▢ 3/4 cup baby potatoes
• ▢ 1/3 cup sliced radish
• ▢ 1/3 cup halved cherry tomatoes
• ▢ 2 tbsp capers
• ▢ 1/4 cup thinly sliced red onion 
• ▢ 1/3 cup goat cheese crumbles
• ▢ 2 eggs

The maple balsamic dressing:

• ▢ 1/3 cup extra virgin olive oil
• ▢ 3 tbsp balsamic dressing
• ▢ 1 tbsp dijon mustard 
• ▢ 2 tbsp maple syrup 

Instructions 

• Cook your potatoes, by bringing a pot of water to a boil. Wash and add baby potatoes. Cook for about 5-10 min depending on size, or when the potatoes can easily be poked with a fork. Drain and set aside.
• Cook green beans by steaming for about 6 minutes. You want them to keep their bright green color and still have a bit of a bite. 
• Add eggs to a pot of water and bring to a boil. Boil for about 8 min and then transfer to an ice bath. When cool enough to touch, peel. 
• Slice tomatoes, radishes and red onion.
• Make dressing by combining ingredients in a mason jar and shaking until nice and combined. 
• Assemble salad but adding all ingredients to a plate. Top with the cooked Acme Maple Smoked Salmon. Drizzle with dressing. Enjoy! 

Video

Notes

Note: I used Acme Honey Maple Smoked Salmon, but you could easily substitute regular smoked salmon, or a cooked piece of salmon. I preferred the Honey Maple Salmon as it brings out the dressing and other seasonal flavors.

Note: I like to use “haricot verts” in this recipe which is essentially a “French cut” green bean. You can buy these frozen at stores like Trader Joes, or get this little slicer which I LOVE.

Note: you can get creative with toppings for this salad. For example, substitute olives for capers, add lettuce, swap for a different cheese etc.