This recipe is a delicious combination of crisp pears, buttery pecans, and tangy blue cheese. Tossed with a maple balsamic vinaigrette, it feels cozy enough for fall but bright enough to enjoy year-round.
Ingredients
For the Salad
- 1 large bunch of kale, stems removed and leaves chopped
- 2 ripe pears, thinly sliced
- ½ cup pecans, toasted
- ½ cup crumbled goat cheese
- ¼ cup dried cranberries (optional, for an extra pop of sweetness)
- Optional added protein~ chicken, fish, steak or tofu
For the Maple Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp pure maple syrup
- 1 tsp Dijon mustard
- Salt & freshly ground black pepper, to taste
Instructions
- Vinaigrette
In a small jar or bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper until smooth and emulsified. - Salad
Add the pears, pecans, goat cheese, and to the kale. Drizzle with the vinaigrette and toss gently until everything is evenly coated.
Enjoy!
Tips
- Toast your pecans – A quick 5 minutes in a dry skillet over medium heat enhances their flavor and crunch.
- Make ahead friendly – Massage the kale and whisk the vinaigrette in advance. Assemble right before serving to keep pears fresh and crisp.
- Pair it up – This salad works as a light lunch on its own or as a side with roasted chicken, salmon, or even a cozy fall soup.
