Pear Salad Recipe

5 from 86 votes

This pear salad uses a homemade vinaigrette and is made with kale and ripe pears, topped with dried cranberries, candied walnuts, and blue cheese.

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 and 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, 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 leaves in the dressing to soften them. You'll also notice the color of the kale will get darker when massaged!

Storage: Store any leftovers in an airtight container. It will last about 2-3 days in the fridge. To prevent the pear from oxidizing, I would recommend coating it with lemon juice before adding to the salad.

Original Dressing Recipe:
▢ 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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