Pear Kale Salad with Candied Almonds and Crumbled Feta
This satisfying Pear Kale Salad with Candied Almonds and Crumbled Feta pairs sweet and savory flavors with creamy and crunchy textures.
Servings 2 servings
Whisk together the vinegar, oil, salt, and pepper in a large bowl, and then toss in the onion.
Stir in the kale, making sure that it’s coated well in the dressing, and let the salad sit for 15 minutes to tenderize the kale.
Transfer the kale mixture to individual salad bowls. Top each with pear, feta, and candied almonds. Serve.
- Recipe Yield and Serving Size: This recipe serves 2 as a light meal, or 4 as a first course.
- What Type of Kale to Use: I used regular curly leaf kale for this recipe, which is why I like to let it sit in the vinaigrette for 15 minutes to tenderize. If you want the most tender kale for your salad, Tuscan kale (also called Lacinato kale or dinosaur kale, is a great choice. If you use this type of kale, you can skip the 15 minutes for the kale to tenderize.
Calories: 364kcal | Carbohydrates: 38g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 19mg | Sodium: 571mg | Potassium: 396mg | Fiber: 4g | Sugar: 30g | Vitamin A: 5757IU | Vitamin C: 56mg | Calcium: 305mg | Iron: 2mg