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5.0 from 30 votes

Winter Pear Salad

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

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 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

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 you do not have a cast iron grill pan, you can also use a large cast iron skillet.
  • large cast iron skillet