Description
This fall kale salad combines sweet pears, juicy grapes, toasted pecans, crispy Parmesan crisps, and a tangy homemade cherry vinaigrette for an easy seasonal side dish.
Ingredients
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- 2 bunches Dino kale, chopped
- 1 cup red grapes, sliced
- 1 green Asian pear, sliced
- 5 oz Parmesan cheese, shredded
- 1/3 cup pecan halves
Cherry Vinaigrette
- 1/4 cup apple cider vinegar
- 2 tbsp cherry preserves
- 1/3 cup extra virgin olive oil
- 1 shallot, thinly sliced
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to season
Instructions
- Heat oven to 375°F to toast the Parmesan cheese. Line a sheet pan with parchment paper.
- Place 2 tbsp mounds of shredded Parmesan on the pan. Keeping some distance between each mound. You should be able to fit 10-12 mounds on a 9×13 inch pan. Lightly press the mounds to flatten them a bit.
- Cook the cheese for 8-10 minutes, until melted and golden brown. You’ll want to watch the cheese closely to make sure it isn’t burning. When you see them turning a light golden brown color, remove them from the oven. Let them cool completely to crisp up.
- Make the warm cherry vinaigrette. Add the vinaigrette ingredients to a mason jar, seal the lid, and give it a good shake. Pour the vinaigrette into a small saucepan and heat over medium-low heat until it reaches a simmer. Let it simmer on low for 2-3 minutes. Remove from heat and set to the side to cool for about 5-10 minutes
- Use a sharp knife and cutting board to chop the kale and veggies. Remove the stems from the kale and slice the leaves into thin strips. Slice the red grapes in half and cut the pear into thin slices.
- Add kale to a large bowl, pour the warm dressing over the greens, and use your hands to massage the dressing into the kale to soften.
- Once evenly coated, top with grapes, pear slices, Parmesan crisps, and pecans. Use salad tongs to serve and enjoy. (See blog post for storage tips.)
- Prep Time: 15 minutes
- Cook Time: 10