Description
Make this massaged kale and pear salad with goat cheese, candied pecans, goat cheese, dried cranberries, and an olive oil dressing for the perfect fall salad!
Ingredients
Units
Scale
- 8 -10 ounces kale (about 7 cups)
- 1/4 cup (60 ml) olive oil, divided
- 3 Tablespoons freshly squeezed lemon juice, divided
- 1 Tablespoon(15 ml) honey
- 1/2 teaspoon ground cumin
- sea salt, to taste
- freshly ground black pepper to taste
- 1 shallot, peeled and minced (see notes for other option)
- 2 large pears (225 grams per pear), seeded and chopped or cut into thin strips.
- 4 oz (115 g) crumbled goat cheese or feta
- 1/3 cup candied pecans (see recipe in notes)
- 1/3 cup dried cranberries or fresh cranberries (optional)
Instructions
- Prepare the kale by washing it, drying it and cutting into small, thin pieces or purchase the pre-shredded bagged kale in the produce section. Place it in a large bowl and toss with 1 Tablespoon of the oil and 2 teaspoons lemon juice. Massage until softened to your liking.
- In a small bowl, whisk together the remaining olive oil, lemon juice, honey, cumin, salt, and black pepper. Drizzle over the massaged kale. Add the shallot and toss to combine.
- Prepare the pears, by washing and drying, slicing in half and removing the seeds. Slice or chop the pears. Drizzle the pears with lemon juice (optional but it stops the pears from browning).
- Top the dressed salad with goat cheese, candied pecans, optional cranberries, and pears. Toss to combine and serve. Season to taste.
- Store the salad in an airtight container in the fridge for up to 3 days.
Notes
Substitute Tips – Three tablespoons finely chopped red onion may be used in place of the shallot.
Optional Homemade Candied Pecans:
- Ingredients: 3/4 to 1 cup pecan halves, 1 Tablespoon melted refined coconut oil or butter, 1 Tablespoon coconut sugar, 1/2 Tablespoon honey or syrup, pinch sea salt, pinch cinnamon (optional)
- Instructions: Preheat the oven to 350 F. Toss the pecans with oil or butter, coconut sugar, honey, sea salt, and cinnamon (if desired). Spread them evenly on a baking sheet. Place the baking sheet in the preheated oven and roast for 5-10 minutes, turning the pecans once with the spatula, until they are fragrant and golden brown. Let them cool before serving.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 serving with dressing
- Calories: 268
- Sugar: 18.1 g
- Sodium: 282.7 mg
- Fat: 16.7 g
- Saturated Fat: 4.9 g
- Carbohydrates: 26.5 g
- Fiber: 4.5 g
- Protein: 7 g
- Cholesterol: 10.5 mg
