Pear and Candied Walnut Kale Salad
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Serves: 4
Prep Time: 25 minutes
Cook Time: 13 minutes

What You Need

  • 1 tablespoon coconut oil
  • 1 teaspoon pure maple syrup
  • 1/8 teaspoon ground cinnamon
  • 1/4 cup whole raw walnuts
  • 2 teaspoon fresh lemon juice, divided
  • 1 tablespoon water
  • 1/16 teaspoon ground cardamom
  • 1 medium red Anjou pear, chopped
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 3 cups Nature’s Greens® Kale 

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What You Do

In a small bowl, whisk together coconut oil, maple syrup, and cinnamon. Coat walnuts in mixture and cook on a baking sheet in an oven preheated to 350 F for 8 minutes. Set aside. In another a small bowl whisk together one teaspoon lemon juice with one tablespoon water and the cardamom. Toss the pear with the cardamom mixture and transfer to a small sauté pan. Warm pear over low heat until the pieces are soft and juicy, about 5 minutes. Set aide. In another small bowl whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and remaining lemon juice. Massage kale to slightly wilt. Toss kale with the dressing, transfer to a bowl, and top with the pear and walnuts.   


Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.



per serving

  • 10g
  • 14g
  • 2g

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