Winter Kale Salad Recipe

Winter Kale Salad is made with robust kale leaves, sweet juicy pears, toasted pecans, and a tangy balsamic dressing. The result is a vibrant, crunchy salad topped with creamy crumbled blue cheese that offers a perfect balance of sweet, savory, and nutty flavors. It is the ultimate fresh side dish for a hearty winter meal and makes a light, nutritious lunch for two.

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Winter Kale Salad Ingredients

• 1 small bunch Kale: Stems removed and leaves cut or torn into small bite-sized pieces. Curly kale or Lacinato (dino) kale both work well.
• 1/4 cup Pecans: Toasted and chopped. Toasting intensifies the nutty flavor and adds a crucial crunch.
• 1 Green Onion: Chopped. Adds a mild, grassy onion bite.
• 1 Pear: Peeled and sliced. A ripe but firm pear like Bosc or Anjou provides natural sweetness.
• Kosher Salt and Freshly Ground Black Pepper: Essential for seasoning the raw greens.
• 2 tablespoons Balsamic Vinegar: For acidity and sweetness.
• 3 tablespoons Extra-Virgin Olive Oil: To coat the leaves and carry the flavors.
• Crumbled Blue Cheese: For garnish. The sharpness cuts through the bitter kale and sweet pear.

How To Make Winter Kale Salad

1. Prepare the base: In a medium mixing bowl, combine the torn kale leaves, chopped toasted pecans, chopped green onion, and the sliced pear.
2. Season the salad: Sprinkle the mixture generously with Kosher salt and freshly ground black pepper. Seasoning the greens directly before dressing them helps the flavor adhere to the leaves.
3. Dress the greens: Drizzle the balsamic vinegar over the salad, followed by the extra-virgin olive oil. Toss everything together thoroughly until the kale leaves are glossy and evenly coated in the dressing.
4. Finish the dish: Transfer the salad to a serving bowl or plates. Top with a generous sprinkling of crumbled blue cheese and serve immediately.

Recipe Tips

• Massage the Kale: Kale can be tough and fibrous. To make it tender and palatable, pour a little olive oil on the leaves before adding the other ingredients and “massage” it with your hands for 1-2 minutes until it turns dark green and softens.
• Toast the Pecans: Never skip toasting the nuts. Place them in a dry skillet over medium heat for 2-3 minutes until fragrant. This simple step adds immense depth to the flavor profile.
• Pear Selection: Ensure your pear is ripe but not mushy. If it is too soft, it will disintegrate when you toss the salad. If you don’t have pears, crisp apples are a fantastic substitute.
• Dressing Order: Adding the vinegar before the oil allows the acid to penetrate the greens slightly before the oil seals them, resulting in a more flavorful salad.

What To Serve With Winter Kale Salad?

This salad is robust enough to stand up to heavy winter main courses. It pairs beautifully with roasted pork tenderloin or a pan-seared steak, as the acidity cuts through the fat. It also makes a fantastic side for creamy risottos or baked macaroni and cheese, adding a necessary fresh crunch to the meal.

How To Store Leftovers Winter Kale Salad?

• Refrigerate: Unlike delicate lettuce salads, kale holds up remarkably well to dressing. Store leftovers in an airtight container in the refrigerator for up to 1 day. The kale will soften further, which many people find desirable.
• Prep Ahead: You can chop the kale and toast the nuts a day in advance, but slice the pear just before serving to prevent browning.

Winter Kale Salad Nutrition Facts

• Calories: ~240 kcal
• Fat: 20g
• Carbohydrates: 14g
• Protein: 4g
• Nutrition information is estimated per serving based on 2 servings.

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