I started out making this salad in order to re-shoot the photos of an old one but can you believe my market didn’t have any spinach or blueberries?! So, I bought kale and blackberries, changed the dressing, added some pears and a new salad was born. If you want a good chuckle, check out my old salad and see why I desperately need to take new pics! Ha! I’d like to think I’ve come a long way but I know I still have a long road ahead of me but that’s ok – it’s all fun!
Oh, and they also didn’t have red onions – can you believe it? That turned out to be for the best though because they had red pearl onions and I think they look better with the salad.
There’s no trick to this salad. Kale, fruit, onions topped with some nuts and goat cheese – and the resulting combination is delicious. I kept the dressing very simple with some honey for needed sweetness. One of the many things that I learned recently from my friend, Bobbi of Bam’s Kitchen is massaging the kale will make it tender and well-seasoned. Check out her instructions here to do it properly. AND – check out the rest of her blog because you will experience some serious fabulousness! Of course, I forgot to include this step, lol, but I will definitely do it next time. I used a blend which included red, green and Tuscan kale. The variety gave a nice depth to the dish.
I used a Bosc pear for this salad but feel free to use whichever you prefer. I left the skin on because recent studies are determining that it contains 3-4 times the phenolic phytonutrients as the flesh. These are antioxidants, anti-inflammatory flavonoids, and potentially anti-cancer phytonutrients like cinnamic acids. It also contains half of the pears dietary fiber.
Pears are very perishable once they are ripe so the ones you find at the market will likely be unripe and will need a few days before consuming. They should have a smooth skin with no bruises.
I’m loving this warmer weather and the change to lighter meals that require little cooking. I love to cook but in the summer time you just want to be outside while you can.
I hope you enjoy this salad and thank you to the readers who have sent emails lately after trying some of my recipes. It’s so rewarding to hear that people actually eat my stuff! lol
I am sharing this recipe with these beautiful blogs.
- 16 ounces of kale
- 1 pint of strawberries
- 1/2 pint of blackberries
- one pear, sliced thinly (I used Bosc)
- 2 red pearl onions, sliced thinly
- 1/2 cup walnuts
- 4 ounces of goat cheese, crumbled
- 3 /4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 clove of garlic, minced
- salt and pepper to taste
- Place kale, strawberries, blackberries, pear and onions in large bowl, mixing gently. Top with walnuts and goat cheese.
- Mix all ingredients, stirring well. Drizzle over salad.