Pear Salad Recipe

5 from 86 votes

This pear salad combines kale, candied walnuts, blue cheese, and dried cranberries with an orange-Dijon dressing whisked right in the serving bowl.

Prep Time10

Total Time10

Course: Salads

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Author: Yumna Jawad

Equipment

Mixing Bowl Set

Ingredients

For the 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

For the 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

In a large serving bowl, whisk together garlic, orange juice, apple cider vinegar, Dijon, honey, salt, and pepper. Slowly stream in the olive oil and whisk until emulsified.
Add chopped kale on top of the dressing. Using your hands, massage the dressing into the kale to help break down the leaves. Massage until the kale is bright green and starts to feel soft.
Top kale with sliced pears, candied walnuts, blue cheese, and cranberries, and serve.

Notes

My Top Tip: Make sure you massage your kale. Kale can be quite tough and chewy, so use your hands to massage the dressing into the leaves to soften them.

Storage: Store any leftover autumn harvest salad in an airtight container. It will last about 2–3 days in the fridge.

The dressing recipe has been updated, but if you like the original version, you can still find it here:

▢ 1/4 cup olive oil
▢ 2 tablespoons apple cider vinegar
▢ 1 tablespoon maple syrup
▢ 1 clove garlic clove
▢ 1 tsp fresh thyme
▢ Salt and pepper

Nutrition

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