Winter Pear Salad
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4-6 servings
- 1 ½ pounds boneless, skinless chicken thighs
- 6 tablespoons extra virgin olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, to taste
- 6 cups shredded kale
- 3 cups shredded brussels sprouts
- 2 green onions, thinly sliced
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 bosc pear, sliced
- 3 clementines, peeled and segmented
- ½ cup pomegranate arils
- ¾ cup candied walnuts
- ½ cup crumbled blue cheese
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Preparation
Chef’s notes
Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
Use extra virgin olive oil. High-quality extra virgin olive oil is ideal for salad dressings.
Mix it up. Use your favorite cheese, swap out the candied walnuts for pecans or use apple in place of pear.
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.