Kale Salad with Pears and Candied Walnuts - Bravabod
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Kale Salad with Pears and Candied Walnuts

Valentina

Pear, walnut, and blue cheese. The classic flavor trio revisited as a hearty kale salad. When it's cold outside, I like to serve this with warm brown rice, pre-steamed chestnuts, and extra dressing mixed in. Yum. Remember: the trick in making a great kale salad (yes, kale can be great) lies in massaging the fibrous leaves with an oil-based dressing until the leaves soften. I'll show you how in the recipe below.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 5 cups kale, hard stems removed
  • 1 firm pear, diced
  • 4 slices bacon, cooked (optional)
  • 1/2 cup blue cheese, crumbled
  • 1/2 cup steamed chestnuts, chopped (optional) Candied Walnuts
  • 3/4 cup walnuts
  • 1 tablespoon honey Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme

Instructions
  1. Step 1: Preheat the oven to 325°F. Combine the walnuts and 1 tablespoon of honey in a small bowl. It will be sticky, but try to coat all of the walnuts. Spread the sticky walnuts evenly onto a parchment-lined baking sheet, separating the clusters as best as you can. Bake for 7 to 9 minutes, or until golden. Once cooled enough to handle, gently pry the nuts from the parchment. Set aside.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Chop the kale leaves into bite-sized pieces and add them to a large bowl. Add a few tablespoons of the prepared dressing and use your hand to massage the dressing into the leaves. The leaves will soften and lose volume as you do so. Continue massaging for 15 seconds. Note: Even if making this ahead of time, don't skip the step of massaging.
  4. Step 4: Chop the pear, cheese, optional chestnuts, optional bacon, and candied walnuts into bite-sized pieces. Add this to the kale, and toss to combine. Add more dressing, to taste.
  5. Serve: Enjoy this filling salad on it's own, or try it alongside < a target="blank" href="/pork-tenderloin-with-quick-mustard-gravy">Pork Tenderloin.

Recipe Notes

Note 1: Every 1 cup of kale is equal to about 1 big handful.

Nutrition

Pear, walnut, and robust cheese. The classic flavor trio revisited as a hearty kale salad. When it's cold outside, I like to serve this with pre-steamed chestnuts and extra dressing mixed in. Yum. Remember: the trick in making a great kale salad (yes, kale can be great) lies in massaging the fibrous leaves with an oil-based dressing until the leaves soften. I'll show you how in the recipe below.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 5 cups kale, hard stems removed
  • 1 firm pear, diced
  • 4 slices bacon, cooked (optional)
  • 1/2 cup firm nut-based cheese (store-bought or homemade)
  • 1/2 cup steamed chestnuts, chopped (optional) Candied Walnuts
  • 3/4 cup walnuts
  • 1 tablespoon honey Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme

Instructions
  1. Step 1: Preheat the oven to 325°F. Combine the walnuts and 1 tablespoon of honey in a small bowl. It will be sticky, but try to coat all of the walnuts. Spread the sticky walnuts evenly onto a parchment-lined baking sheet, separating the clusters as best as you can. Bake for 7 to 9 minutes, or until golden. Once cooled enough to handle, gently pry the nuts from the parchment. Set aside.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Chop the kale leaves into bite-sized pieces and add them to a large bowl. Add a few tablespoons of the prepared dressing and use your hand to massage the dressing into the leaves. The leaves will soften and lose volume as you do so. Continue massaging for 15 seconds. Note: Even if making this ahead of time, don't skip the step of massaging.
  4. Step 4: Chop the pear, cheese, optional chestnuts, optional bacon, and candied walnuts into bite-sized pieces. Add this to the kale, and toss to combine. Add dressing, to taste.
  5. Serve: Enjoy this filling salad on it's own, or try it alongside < a target="blank" href="/pork-tenderloin-with-quick-mustard-gravy">Pork Tenderloin.

Recipe Notes

Note 1: Every 1 cup of kale is equal to about 1 big handful.

Nutrition

Pear, walnut, and robust cheese. The classic flavor trio revisited as a hearty kale salad. When it's cold outside, I like to serve this with warm brown rice, pre-steamed chestnuts, and extra dressing mixed in. Yum. Remember: the trick in making a great kale salad (yes, kale can be great) lies in massaging the fibrous leaves with an oil-based dressing until the leaves soften. I'll show you how in the recipe below.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 5 cups kale, hard stems removed
  • 1 firm pear, diced
  • 4 slices cooked tempeh bacon (optional)
  • 1/2 cup firm plant-based cheese (store-bought or homemade)
  • 1/2 cup steamed chestnuts, chopped (optional) Candied Walnuts
  • 3/4 cup walnuts
  • 1 tablespoon maple syrup Dressing
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon dried thyme

Instructions
  1. Step 1: Preheat the oven to 325°F. Combine the walnuts and 1 tablespoon of honey in a small bowl. It will be sticky, but try to coat all of the walnuts. Spread the sticky walnuts evenly onto a parchment-lined baking sheet, separating the clusters as best as you can. Bake for 7 to 9 minutes, or until golden. Once cooled enough to handle, gently pry the nuts from the parchment. Set aside.
  2. Step 2: Stir together all dressing ingredients until smooth. Set aside.
  3. Step 3: Chop the kale leaves into bite-sized pieces and add them to a large bowl. Add a few tablespoons of the prepared dressing and use your hand to massage the dressing into the leaves. The leaves will soften and lose volume as you do so. Continue massaging for 15 seconds. Note: Even if making this ahead of time, don't skip the step of massaging.
  4. Step 4: Chop the pear, cheese, optional chestnuts, optional bacon, and candied walnuts into bite-sized pieces. Add this to the kale, and toss to combine. Add dressing, to taste.
  5. Serve: Enjoy this filling salad on it's own, or with some warm rice mixed in.

Recipe Notes

Note 1: Every 1 cup of kale is equal to about 1 big handful.

Nutrition

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Kale Salad with Pears and Candied Walnuts

PT25M 5 cups kale, hard stems removed 1 firm pear, diced 4 slices bacon, cooked (optional) 1/2 cup blue cheese, crumbled 1/2 cup steamed chestnuts, chopped (optional) 3/4 cup walnuts 1 tablespoon honey 1/4 cup extra-virgin olive oil 2 tablespoons white wine vinegar 1 tablespoon honey 1 teaspoon dijon mustard 1/4 teaspoon dried thyme Gluten Free Paleo Vegan 4 Servings Ingredients:

4 Servings

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