Autumn Pear Salad
An autumn pear salad is the perfect addition to your holiday spread. It's flavorful, healthy and so easy to throw together with kale, feta, pecans & grapes!
Servings 4 servings
- 2 heads kale
- 1/4 cup Pecans
- 1/4 cup Feta cheese crumbled
- 1/4 cup grapes sliced
- 1 pear sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 clove garlic
- 1 tsp fresh thyme
- Kosher salt and pepper
Remove the stems from the kale, and tear up with your hands into bite size piece. Place in a large bowl.
To make the dressing, whisk together the olive oil, apple cider vinaigrette, maple syrup, garlic, thyme, salt and pepper. You can also use a mini blender like I did for easier blending.
Pour the dressing over the kale and toss well to combine. You can also massage the dressing into the kale with your hands.
Arrange the pecans, feta cheese, grapes and pears on top of the tossed kale, and enjoy!
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.
Make Ahead: You can make the dressing up to one month in advance. You can make a huge batch of the dressing and use as much as needed for the salad.
Substitutes: For best results, follow the recipe as is. However there is no cooking or baking here, so feel free to substitute and make it your own. You can leave out the grapes, change the pecans to another nut or use goat cheese instead of feta cheese.
Equipment: I love using my Cuisinart Smart Stick hand blender for making dressings. It's quick and easy and gets me the perfect consistency, without any chunks of garlic leftover.
Serving: 1serving | Calories: 249kcal | Carbohydrates: 15g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 117mg | Potassium: 246mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2885IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 0.8mg