Well it has been quite some time since I have posted a salad recipe. Which if you think about it is ironic, seeing as I eat salad practically every day! Crazy talk right! Since we are into October already I wanted to create a salad that uses one of my favorite fall orchard fruits, pears! My daughter loves pears as well, and since she is my little grocery helper she picked out some beautiful pears for her school lunches and this salad. I love the fact that she wants to help me pick out produce and make smart food choices.
This salad is simply fantastic! Super simple to make, you can literally throw it together in about five minutes. Have last minute dinner guests, perfect you have the salad covered with no stress!
I decided to use Kale as the greens base for this salad because it holds up so well and does not wilt shortly after adding an oil based dressing to it. Some might say that kale is to bitter and that the taste is too intense for their liking. To those anti kale eaters out there, you must try this salad it will change your relationship with kale forever!
The fig balsamic vinaigrette I created for this salad adds a slight fruity sweetness to help round out the bitter kale. The candied pecans add a bit of crunch with a brown sugar undertone that just screams fall. And what salad would be complete without some sort of delicious cheese added to it, none I tell you! Crumbled gorgonzola was the perfect choice to pair with the sweetness of the pecans and the crisp pear.
Here’s to the start of the fall season!
Salad Ingredients:
- 1 bunch of Kale, chopped
- ¼ Cup Candied Pecans, chopped
- 1 pear, diced
- 2 ounces Crumbled Gorgonzola Cheese
Dressing Ingredients:
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fig Balsamic Vinegar (I use Oil & Vinegar Fig Balsamic Vinegar )
- ¼ teaspoon pepper
Directions:
Combine all salad ingredients in a bowl and toss to combine.
Combine all dressing ingredients in a bowl and whisk to combine.
Pour the dressing over the salad and gently toss to combine.
- Salad Ingredients:
- 1 bunch of Kale, chopped
- ¼ Cup Candied Pecans, chopped
- 1 pear, diced
- 2 ounces Crumbled Gorgonzola Cheese
- Dressing Ingredients:
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Fig Balsamic Vinegar
- ¼ teaspoon pepper
- Combine all salad ingredients in a bowl and toss to combine.
- Combine all dressing ingredients in a bowl and whisk to combine.
- Pour the dressing over the salad and gently toss to combine.