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wooden bowls full of kale salad with gold forks nearby

Autumn Kale and Pear Salad

Course: Salad
Cuisine: Compliments many cuisines
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 5
Calories: 392kcal
Author: Ten Pound Cake Company
This hearty salad is full of bold flavors and crunchy textures.
Print Recipe

Ingredients

  • 2 bosc pears 15 ounces/432 grams
  • 1 tablespoon unsalted butter
  • ¼ teaspoon cardamom
  • pinch cayenne
  • 3 tablespoons light brown sugar
  • ¼ teaspoon vanilla extract
  • ½ teaspoon orange zest
  • 2 tablespoons orange juice juice from about ½ orange
  • ¼ teaspoon grated ginger
  • 2 teaspoons whole grain mustard
  • 2 teaspoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 cups red cabbage 6 ounces/166 grams thinly sliced
  • 4 cups chopped kale 3.5 ounces/100 grams
  • 3 cups baby kale 1.6 ounces/45 grams
  • 1 shallot thinly sliced
  • ¼ cup golden raisins
  • 2 tablespoons sliced almonds
  • ½ cups shaved pecorino romano 1.7 ounces/49 grams
  • salt and pepper

Instructions

Browned Pears

  • Peel and chop bosc pears into medium dice.
  • Melt butter in a small saute pan over medium heat. Add the diced pears, browning them for 3-4 minutes. Add the cardamom and the cayenne. Continue to brown the pears for 5-6 minutes.
  • Add the brown sugar, letting it melt and bubble. After 3 minutes, take the pan off the heat and add the ¼ teaspoon of vanilla extract.
  • Let the pears cool while you prepare the other ingredients.

Vinaigrette

  • I find it best to use a jar to make a vinaigrette. You can use a small bowl and a whisk. Combine the orange zest, orange juice, and cider vinegar in a jar. Add ¼ teaspoon of salt and let it dissolve.
  • Add the mustard and ginger. Shake jar to combine. Add ¼ teaspoon of ground black pepper and 2 tablespoons of olive oil to the jar. Shake to combine.

Assemble salad

  • Thinly slice the red cabbage.
  • Peel and thinly slice the shallot.
  • In a large bowl combine the two kinds of kale, red cabbage, shallots, golden raisins, sliced almonds, and shaved pecorino romano.
  • Add the vinaigrette to the bowl and toss salad to distribute.
  • Lastly, add the browned pears, tossing to combine with the rest of the salad.

Nutrition

Calories: 392kcal | Carbohydrates: 60g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 274mg | Potassium: 1510mg | Fiber: 11g | Sugar: 32g | Vitamin A: 13261IU | Vitamin C: 311mg | Calcium: 435mg | Iron: 5mg