Description
This Pear Walnut Kale Salad is a vibrant and healthy dish combining fresh kale, sweet ripe pears, and toasted walnuts. Lightly sautéed kale softens the greens while retaining their nutrients, and a balsamic vinaigrette adds a tangy finish. Perfect as a nutritious lunch or side salad, the flavors meld beautifully over time, especially when fresh walnuts are added just before serving.
Ingredients
Scale
Salad Ingredients
- 4 cups fresh kale, chopped (stems removed)
- 2 ripe pears, sliced
- 1 cup walnuts
Dressing
- 3 tbsp balsamic vinegar
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Prep: Wash the kale thoroughly, remove the tough stems, and chop the leaves into bite-sized pieces. Dry the kale well to avoid excess moisture in the salad.
- Toast: Heat a dry skillet over medium heat and toast the walnuts, stirring frequently until they turn golden brown and fragrant. Be careful to watch them closely to prevent burning.
- Cook: Add olive oil to the skillet and sauté the kale with salt and black pepper. Cook until the kale is wilted but still vibrant green, about 4 to 5 minutes. Avoid overcooking to maintain a good texture.
- Finish: Remove the skillet from heat and add the sliced pears and toasted walnuts. Toss gently to combine all ingredients. Drizzle with balsamic vinegar and serve immediately for best freshness and flavor.
Notes
- The salad is best served immediately but the flavors can meld together beautifully if left refrigerated for up to 2 days; add fresh walnuts before serving for crunch.
- You can substitute walnuts with pecans or almonds if preferred.
- For a vegan version, ensure the balsamic vinegar contains no animal-derived additives, though it typically does not.
- To make this gluten-free, ensure all ingredients and vinegar are certified gluten-free.
