Winter Pear Salad

Name: Winter Pear Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 - 6 servings
Ingredients: 1 ½ pounds boneless, skinless chicken thighs; 6 tablespoons extra virgin olive oil; 3 cloves garlic; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon chopped fresh rosemary leaves; Kosher salt and freshly ground black pepper; 6 cups shredded kale; 3 cups shredded brussels sprouts; 2 green onions; 1 ½ tablespoons apple cider vinegar; 1 tablespoon honey; 1 tablespoon Dijon mustard; 1 Bosc pear; 3 clementines; ½ cup pomegranate arils; ¾ cup candied walnuts; ½ cup crumbled blue cheese

User Reviews

5.0

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 - 6 servings
Course
Salad
Cuisine
American, Canadian

Winter Pear Salad

Iris Warren

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So hearty with so many feel-good ingredients! Lemon rosemary chicken, brussels sprouts, pear and a honey dijon dressing!

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Ingredients

Servings

1 ½ pounds boneless, skinless chicken thighs
6 tablespoons extra virgin olive oil divided
3 cloves garlic minced
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh rosemary leaves
Kosher salt and freshly ground black pepper to taste
6 cups shredded kale
3 cups shredded brussels sprouts
2 green onions thinly sliced
1 ½ tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 Bosc pear sliced
3 clementines peeled and segmented
½ cup pomegranate arils
¾ cup candied walnuts
½ cup crumbled blue cheese

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Instructions

In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with chicken, pear, clementines, pomegranate, walnuts and blue cheese.
Serve immediately.