Kale Salad with Roasted Pear Vinaigrette
This vibrant and hearty salad combines the robust flavors of kale and Brussels sprouts with the sweetness of Bartlett pears and the subtle bite of thinly sliced leeks. Tossed in a tangy and aromatic pear vinaigrette made with white wine vinegar, Dijon mustard, and fresh thyme, this dish is perfect for a refreshing lunch or a sophisticated side at dinner. With a beautiful blend of textures and flavors, this salad is not only delicious but also packed with nutrients.
Ingredients
- 2 1 lb bags of chopped kale
- 1 leek washed and thinly sliced
- 1 bartlett pear thinly sliced
- 1 lb brussel sprouts halved
- 1/4 cup olive oil
- Salt and pepper
For the dressing:
- 1 bartlett pear peeled and chopped
- 2 shallots peeled
- 2 cloves garlic peeled
- 1/2 tbsp thyme minced
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup white wine vinegar
- 2 tsp dijon mustard
- 3/4 cup extra-virgin olive oil
Instructions
- Preheat the oven to 400°F.
- Toss the 2 1 lb bags of chopped kale on a baking sheet lined with parchment paper in 2 tbsp of olive oil and salt and pepper. On another baking sheet, toss the 1 lb brussel sprouts and 1 leek with 1 tbsp of olive oil and season with salt and pepper.2 1 lb bags of chopped kale, 1 lb brussel sprouts, 1/4 cup olive oil, Salt and pepper, 1 leek
- In a baking dish, toss the 1 bartlett pear, 2 shallots, and 2 cloves garlic with the remaining olive oil, 1/2 tbsp thyme, salt and pepper. Bake for 30 minutes until the pears are tender.1 bartlett pear, 2 shallots, 2 cloves garlic, 1 tsp salt, 1 tsp black pepper, 1/2 tbsp thyme
- Bake the kale for 20 minutes and the brussels sprouts for 45 minutes.
- Once the pears are roasted, add to a blender with the 1/2 cup white wine vinegar and 2 tsp dijon mustard. Blend until smooth. Slowly stream in the 3/4 cup extra-virgin olive oil while blending on low speed until fully incorporated.1/2 cup white wine vinegar, 2 tsp dijon mustard, 3/4 cup extra-virgin olive oil
- Toss the kale and brussels sprouts in the dressing until completely coated. Top with the sliced 1 bartlett pear and serve warm.1 bartlett pear