Description
A refreshing and vibrant Pear Salad featuring kale, juicy pears, candied walnuts, crumbled blue cheese, and dried cranberries tossed in a tangy homemade vinaigrette dressing. Perfect as a light lunch or a side dish for any meal.
Ingredients
Dressing
- 1 garlic clove (grated)
- 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
Salad
- 6 cups kale leaves (roughly chopped)
- 2 small pears (thinly sliced)
- 1 cup candied walnuts
- ½ cup crumbled blue cheese
- ¼ cup dried cranberries
Instructions
- Make the Dressing: In a large serving bowl, whisk together grated garlic, orange juice, apple cider vinegar, Dijon mustard, honey, salt, and black pepper. Slowly stream in the olive oil while whisking continuously until the dressing is emulsified and smooth.
- Dress and Massage the Kale: Add the roughly chopped kale leaves on top of the dressing in the bowl. Using your hands, massage the dressing into the kale to break down the tough fibers. Continue massaging until the kale turns bright green and feels softer and more tender, which helps improve texture and flavor absorption.
- Add Toppings and Serve: Top the dressed kale with thinly sliced pears, candied walnuts, crumbled blue cheese, and dried cranberries. Serve immediately as a fresh and flavorful salad.
Notes
- Massaging kale is essential to soften the tough leaves and make them more palatable.
- Use ripe but firm pears to maintain texture in the salad.
- Candied walnuts add a delightful crunch and sweetness contrast to the tangy and savory elements.
- Blue cheese can be substituted with feta or goat cheese if preferred.
- For a nut-free version, omit candied walnuts or substitute with roasted seeds.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
