A delicious and nutritious fall and winter salad!
I am such a fan of kale salads and these days, with lettuce recalls happening far too often, I’m much happier to reach for local kale to get some leafy greens on my table. This new creation is bright and fresh tasting; it’s super easy too. You can wash and prep the kale ahead of time plus shake up the dressing ahead so all you’ll have to do is chop the pear and toss it all together. If you’re also a fan of kale, you might enjoy this version with a caper vinaigrette or this kale-grapefruit-pomegranate salad or even this warm kale salad with figs.
- 1/2 bunch fresh kale (enough to make about 6 cups / 1.5 L chopped)
- 1 tablespoon (15 mL) apple cider vinegar
- 1/2 teaspoon (2.5 mL) kosher salt
- 1/2 teaspoon (2.5 mL) freshly-ground black pepper
- 1/4 cup (60 mL) plain Greek yogurt (or non-dairy yogurt)
- 2 tablespoons (30 mL) maple syrup
- 2 tablespoons (30 mL) extra-virgin olive oil
- 1 ripe pear
- 1/3 cup (90 mL) grated parmesan cheese (or non-dairy cheese)
- 1/3 cup (90 mL) toasted pecan pieces
- Wash and dry the kale. Strip leaves from stems. Chop leaves finely and place in a mixing bowl.
- Combine the vinegar, salt, pepper, yogurt, maple syrup and olive oil in a jar with a tight-fitting lid. Seal and shake to form a smooth, well-blended dressing.
- Cut pear off core and dice.
- Add vinaigrette to kale and massage kale with your hands so dressing tenderizes the kale and coats the greens thoroughly. Transfer dressed kale to a serving bowl.
- Add chopped pear, parmesan and pecans; toss gently and serve.
Serves 3 – 4.