Our Canadian friends are just finishing their Thanksgiving leftovers, while the rest of us in the U.S. are picking recipes for our upcoming holiday. I'm here to help you get started with a salad that will work for any feast or simple fall meal.
I have a for a fall harvest kale salad. Don't pooh-pooh the salad. I find the salad to be a life raft to hold onto in the middle of a heavy meal. It can help lighten the load and cut through some of the bigger dishes, thanks in part to the zippiness of the apple cider vinegar, a miracle product with many great benefits, including weight management and sugar control. I also included some honey roasted pears to lend some additional sweetness to the more bitter greens. The pretty red walnuts from Sanguinetti are the icing on top. These unique nuts were created naturally by grafting Persian red-skinned walnuts onto larger English walnuts, for a bigger, less bitter and not to mention, very pretty and festive nut.
With that, I give your tasty, safety salad, and a wonderful collection of other recipes for your next meal or holiday celebration.
Fall Harvest Roasted Pear and Kale Salad
- 2 cups of baby kale or other favorite leafy green, cleaned and chopped, rib removed
- 2 pears
- 1 tablespoon honey (or agave nectar)
- 2 tablespoons shallot, minced
- 1 tablespoon dijon mustard
- 3 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- 1 tablespoon flax seed oil (or add more olive oil in place)
- 1/2 red or other walnut, toasted and coarsely chopped
- 1/2 cup dried cranberries
- Salt and pepper to taste
- Heat oven to 400.
- Wash the pears and cut in half. Remove the core and seeds by using a spoon to scoop out the middle. Slice the pears into thin strips and place on a parchment lined baking sheet. Bake for 20-25 minutes until they begin to soften, then remove from oven and cool.
- Whisk the shallot, dijon, honey and apple cider vinegar together in a bowl. Slowly add in the oils while stirring vigorously. Season with salt and pepper.
- Place greens in a bowl and toss with dressing. Greens can sit with the dressing overnight, or add the roasted pears, cranberries and walnuts and serve immediately.