Pear Salad with Candied Walnuts
User Reviews
5
Pear Salad with Candied Walnuts
Description
Pear Salad with Candied Walnuts uses a dressing made from freshly grated garlic, citrusy orange juice, tangy apple cider vinegar, mustard, honey, and olive oil. Tossing this into chopped kale and massaging the leaves softens and brightens the tough greens. Adding thinly sliced pears introduces a crisp, sweet element that contrasts well with the rich, crumbled blue cheese. Candied walnuts bring a crunchy sweetness and dried cranberries add chewy bursts of flavor.
Served as a side or light lunch, this salad balances textures and flavor profiles from sweet to tangy and creamy. The kale base makes it hearty enough to accompany a range of dishes while retaining freshness with the citrus and garlic dressing.
To maintain pear freshness, coating slices with lemon juice prior to assembly helps reduce browning. The dressing can be made well in advance and stored to enhance convenience. Substitutions for nuts or cheese can be made to suit preference though the original combination provides a distinct flavor mix.
Ingredients
For the Dressing
- 1 garlic grated, clove
- 2 tablespoons orange juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
For the Salad
- 6 cups kale leaves roughly chopped
- 2 pear thinly sliced, small
- 1 cup walnuts candied
- ½ cup blue cheese crumbled
- ¼ cup dried cranberries
Instructions
- In a large serving bowl, whisk together garlic, orange juice, apple cider vinegar, Dijon, honey and salt and pepper. Slowly stream in the olive oil and whisk until emulsified.
- Add chopped kale on top of the dressing. Using your hands, massage the dressing into the kale to help break down the leaves. Massage until the kale is bright green and starts to feel soft.
- Top kale with sliced pears, candied walnuts, blue cheese and cranberries, serve.
Notes
- Coat pear slices with lemon juice before adding to the salad to prevent browning.
- Dressing can be prepared up to a month ahead and stored refrigerated.
- Dried cranberries, walnuts, or cheese can be substituted based on preference.
- Store leftovers in an airtight container and consume within 2-3 days for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 8mg | 3% |
| Sodium | 356mg | 15% |
| Potassium | 351mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 17g | 34% |
| Vitamin A | 6806IU | 136% |
| Vitamin C | 68mg | 76% |
| Calcium | 251mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
