Kale with Roasted Pears

Sina Mizrahi Recipe By
  • Cook & Prep: 30 m
  • Serving: 8
  • Contains:

Kale has gained popularity in the food world over the past year. Dubbed "the queen of greens," it is packed with nutrients. One cup of chopped kale contains a high concentration of calcium and vitamins A, C, and K, as well as copper, potassium, iron, manganese, and phosphorus. In other words, it's really healthy and well worth the effort of washing and checking it. Since kale tends to be bitter, I combine it with a spring lettuce mix, dress it up with sweet fruit, and toss it in a velvety maple dressing. Now you have the perfect appetizer to begin your Yom Tov meal.

Ingredients (13)

Salad

Dressing

Start Cooking

For the Salad

  1. Preheat oven to 400°F. Toss diced pear in brown sugar and honey. Bake until cooked through, about 25 minutes. Once cooked, remove from oven and allow to cool.

  2. In a large bowl, combine all salad components.

  3. In a separate container, combine dressing ingredients, and shake vigorously. Pour over salad before serving.

Note:

If you're pressed for time, roasting the pear is optional. The salad tastes just as good with raw pear.

Tip:

As funny as it sounds, massaging kale for a minute removes some of its natural bitterness. I rub it while washing the soap off of the leaves.

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