Kale and Pear Salad
This is our current favorite salad! I love it for its fresh taste with just enough tanginess and crunch. It is also super flexible. You can use a different kale and it is still delicious. Feel free to substitute roasted almonds, pecans, or walnuts for pine nuts and goat cheese or feta for parmesan. Apple or pear are great or you can add gold raisins if you don’t have fresh fruit on hand. Toss it your way and enjoy!
This recipe makes 4 side salads but honestly, we each eat half of it with a protein and call it dinner.
Ingredients
Yields 4 Side Salad Servings
1 bunch of organic Lacinato Kale
1 lemon juiced
1/2 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil
1/2 teaspoon maple syrup
1/2 teaspoon Kosher salt
1/4 cup pine nuts
1/2 to 1 cup chopped pear or apple
1/3 cup parmesan cheese
In a skillet over medium heat toast pine nuts until golden and set aside to cool.
In a salad bowl or medium bowl combine lemon juice, Dijon, salt, and maple syrup and whisk in olive oil.
Tear the kale off the stems and cut or tear it into small bite-sized pieces.
Add Kale to the bowl with dressing and massage the kale as you mix it with the dressing.
Add nuts, cheese, and pear and toss.
