Grilled Pear and Roasted Kale Salad
This dish combines one of my favorite dark green leafy vegetables with scrumptious pears. The kale cooks in just a few minutes and whilst it’s in the oven you can grill the pears. It’s easy, hearty and filled with all those vitamins, nutrients and fiber that everyone says you should eat. But the best reason to eat this salad is because it’s good and the grilled pears are a treat!
Grilled Pear and Roasted Kale Salad
Ingredients
- 2 large bunches curly leaf kale, rinsed and sliced into ½-inch-wide strips, very thick stems removed
- 1 bunch green onions, ends trimmed and then thinly sliced
- Olive oil
- Salt and black pepper
- 3 firm ripe pears, peeled, cored and sliced vertically into eighths (Anjou work well)
- Zest and juice of 1 lemon
- Crumbled blue cheese, or feta (optional)
Instructions
- Preheat oven to 350°.
- Place the kale and green onions onto a large sheet pan or into a large shallow baking dish. Drizzle with olive oil. Sprinkle a little salt and 5–6 grinds of pepper on top. Place in the center of the oven and roast for 8 minutes.
- While the kale is cooking, toss the pear slices with just enough olive oil to coat them. Add a large pinch of salt and 3–4 grinds of pepper. Toss gently.
- Heat a grill pan or cast-iron skillet over medium-high heat. When the pan is hot, grill the pear slices for 2 minutes on each side, taking care to keep them intact.
- As soon as the kale is cooked, place it in a large salad bowl and pour the lemon juice on top. Add the pear slices and sprinkle the entire dish with the lemon zest. Serve while still warm.
Nutrition
Pascale Beale
Chef, teacher and food writer, Pascale Beale, owner of Pascale’s Kitchen, grew up in an eccentric European family who cherish food, wine and the arts. She is the author of 10 Mediterranean-style cookbooks, including the best sellers Salade and Salade II. Her food memoir, 9’ x 12’: Adventures in a Small Kitchen, a multi-media book, is hosted on Substack. Her latest cookbook is Flavour: Savouring the Seasons.
