Shredded Kale, Pear and Walnut Salad with Maple Vinaigrette
Kale, Pear and Walnut Salad with Maple Vinaigrette combines hearty winter greens with pears and crunchy walnuts for a light and nourishing dish full of fresh seasonal flavor. Toss it all together in a homemade maple vinaigrette for a touch of natural sweetness that ties it all together.
Makes: 5 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Michelle Dudash
Featured In: My Indiana Home
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Recipe Created By: Michelle Dudash
Featured In: My Indiana Home
Ingredients
- ½ cup walnut pieces
- 1 small head lacinato kale, ribs removed and thinly sliced (about 4 cups)
- 1 red pear, cored, quartered and sliced crosswise
- 1 pinch salt
- Black pepper, to taste
Vinaigrette:
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Spread walnuts out on the baking sheet in a single layer and toast in the oven for 10 minutes. Set aside to cool.
- In a small bowl, whisk together the vinegar, maple syrup and Dijon. Drizzle in the olive oil while whisking.
- In a medium bowl, toss the kale with the vinaigrette to evenly coat. Add the sliced pear, toasted walnuts, salt and pepper and toss again to combine.
- Serve immediately or refrigerate until ready to serve. Store leftovers in an airtight container in the fridge for up to a day.
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