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Winter Pear Salad
5 from 30 votes

Winter Pear Salad

Winter Pear Salad features grilled marinated chicken thighs served on a bed of kale, shredded Brussels sprouts, and green onions dressed with a tangy honey-Dijon vinaigrette. Topped with sliced Bosc pear, clementine segments, pomegranate arils, candied walnuts, and crumbled blue cheese, it offers a vibrant combination of flavors, textures, and seasonal ingredients that balance savory, sweet, and tart notes.

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

Ingredients

  • 1 ½ pounds chicken thighs boneless, skinless
  • 6 tablespoons extra virgin olive oil divided
  • 3 cloves garlic minced
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon rosemary chopped fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 cups kale shredded
  • 3 cups Brussels sprouts shredded
  • 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 walnuts candied
  • ½ cup blue cheese crumbled

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately.

Notes

  • If a cast iron grill pan is unavailable, a large cast iron skillet can be used to cook the chicken effectively.