Pear Salad with Candied Walnuts
This kale and pear salad is topped with dried cranberries, candied walnuts, and tangy blue cheese. It's a great fall salad for kale and pear lovers alike!
Servings 6 servings
For the Dressing
- 1 garlic clove grated
- 2 tablespoons fresh orange juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon 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
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.
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 dried cranberries, change the walnuts to another nut, or use feta or goat cheese instead of blue cheese.
Calories: 300kcal | Carbohydrates: 26g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 8mg | Sodium: 356mg | Potassium: 351mg | Fiber: 6g | Sugar: 17g | Vitamin A: 6806IU | Vitamin C: 68mg | Calcium: 251mg | Iron: 2mg