Grilled Pear and Roasted Kale Salad

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This grilled pear and roasted kale salad combines hearty kale with the sweetness of pears, enhanced by lemon zest and optional blue cheese. A quick and nutrient-packed winter dish that's easy to prepare and perfect for any meal.

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Prep Time:10

Cook Time:15

Total Time:25

Course: Salad

Cuisine: Californian

Keyword: Kale, Pear

Season: Winter

Servings: Servings

Calories: 88kcal

Author: Pascale Beale

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