Kale Pear Salad Recipe
User Reviews
5
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Prep Time
12 mins
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Total Time
12 mins
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Servings
3 Servings
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Calories
651 kcal
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Cuisine
American
Kale Pear Salad Recipe
Description
Kale Pear Salad Recipe uses a dressing of olive oil, balsamic vinegar, minced garlic, honey, and salt whisked until glossy and combined. Kale leaves are stripped from stems, chopped roughly, and massaged with lemon juice to soften their texture over 10 minutes. Fuji apple is shredded and Bosc pear thinly sliced to add sweet, crisp fruit textures. Pecans are roasted to deepen their flavor and add crunch, and gorgonzola cheese provides a creamy, tangy contrast.
The salad balances the earthy bitterness of kale with sweet fruit and salty, pungent blue cheese. Massaging kale with lemon juice and resting it tenderizes the tough leaves, making the salad easier to eat raw. Toasted pecans contribute a roasted aroma and crisp contrast, while the creamy balsamic vinaigrette complements these flavors with a smooth, slightly sweet acidity.
This salad can be served as a starter or alongside grilled meats or roasted vegetables. The combination of textures and flavors makes it a satisfying and colorful dish in a meal.
Ingredients
For the Salad
- 1 kale head, green
- 1 lemon juiced
- 1 apple shredded, fugi variety
- 1 Bosc pear thinly sliced
- 1 cup pecans roasted, raw
- ½ cup gorgonzola cheese or desired amount
For the Balsamic Vinaigrette
- ¼ cup olive oil
- 1/3 cup balsamic vinegar
- 1/8 teaspoon salt or to taste
- 1 clove garlic minced
- 1 teaspoon honey
Instructions
- Prepare the balsamic vinaigrette by whisking all ingredients together until the oil and vinegar do not separate and the dressing appears creamy. You can also put the ingredients in a blender and blend. Set aside.
- Remove the kale leaves from their stems and either discard the stems, chop them to add to the salad or save them for a green smoothie.
- Give the kale leaves a rough chop and put them in a large salad bowl.
- Squeeze the lemon over the leaves (about 1 tablespoons of lemon juice).
- Massage the kale leaves with both of your hands for 30 seconds or so. Allow kale leaves to sit in the lemon juice 10 minutes. This helps soften the leaves and break down some of the tough fiber.
- While the kale leaves are sitting, peel the apple and shred it using a box grater. Slice the pear.
- Spread the pecans on out on a cookie sheet and roast them at 350 degrees F for 5 to 10 minutes until they get some color and they are fragrant. Careful not to leave them unattended as they burn easily!
- Add the shredded apple, sliced pear and roasted pecans to the salad bowl with the kale leaves. Toss the salad with desired amount of balsamic vinaigrette and sprinkle with feta!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 651kcal | 33% |
| Carbohydrates | 33g | 11% |
| Protein | 10g | 20% |
| Fat | 54g | 83% |
| Fiber | 10g | 40% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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