Pear and Crispy Kale Salad
I recently subscribed – thanks to a stupendous Living Social deal! – to a farm club that delivers weekly bundles of organic fruit and vegetable goodness. In addition to lots of yummy potatoes, onions, apples, oranges, grapefruit, and lettuce, this week’s delivery included a scrumptious looking bunch of kale and a few juicy pears.
So I decided to turn this autumnal loot into a deliciously healthy salad. One of my favorite ways to eat kale is by baking it into crispy, crumbly kale chips. It only takes about 10 minutes, and the kale is almost transformed into potato-chip-like crispy, crunchy, salty goodness. And they are super tasty crumbled on top of a salad!
I think this salad pairs nicely with a honey mustard vinaigrette, but you could also try a slightly sweet balsamic vinaigrette as well.
I topped off the salad with crumbled goat cheese and pecan pieces. This would also be great with walnuts, dried cranberries, gorganzola, or even feta. Endless options!
Pear and Crispy Kale Salad – serves 2
3 c Baby Spinach (or other greens)
1 c Watercress
2 Kale Leaves, deveined
Salt and Pepper
1 Pear, quartered and sliced 1/8″ thick
1/8 c Pecans, roughly chopped
1/4 c Crumbled Goat Cheese
For the vinaigrette
1 tbsp Honey
1 tbsp Dijon Mustard
Salt and Pepper
1 tbsp Apple Cider Vinegar
1 tbsp Olive Oil
Preheat oven to 350°F. Tear kale leaves into bit size pieces and place on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss with your hands to coat. Bake for about 10 minutes, or until the kale is crispy. Set aside and allow to cool for a few minutes. To make the vinaigrette, in a small bowl combine mustard, honey, salt, pepper, and vinegar, and whisk well. While whisking, slowly add in olive oil. Divide spinach, watercress and pears into two servings. Top each salad with goat cheese, pecans and kale. Drizzle with vinaigrette.
Nutrition Information (Approximate Values): 280 Calories, 15g Fat, 7g Protein, 28g Carbohydrates, 5g Fiber