Did you know that kale is one of the most nutrient-dense foods on the planet? Chomp down on those healthy nutrients with this deliciously simple kale salad dressed up with a champagne vinaigrette.
How to make Kale Salad With Arugula, Pears & Walnuts
Serves: 4 | Time: 20mins
- Whole30
- Vegan
- Nuts
- Gluten
- Dairy
- Egg
- Sugar
Salad Ingredients
- ¼ cup chopped raw walnuts
- 8 oz bag or bunch of kale
- 1 cup arugula
- 1 pear
- 1 tsp olive oil
- ¼ tsp kosher or sea salt
- Drizzle of lemon juice
- ¼ cup champagne vinaigrette
Dressing Ingredients
- ¼ cup olive oil
- 2 tbsp champagne vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped shallot
- 1 clove fresh minced garlic
- ½ tsp Dijon mustard
- ¼ tsp kosher or sea salt
- ¼ tsp ground pepper
Adapted from The Primal Gourmet Cookbook by Ronny Joseph Lvovski
Prep
Step One: Using a non-stick skillet, toast the walnuts at a medium heat for 3 to 4 minutes, stirring occasionally. Once they start to turn brown, remove from the skillet and set aside.
Step Two: Remove the stems from the kale leaves and put into a large serving bowl. Drizzle on the olive oil, sprinkle on the salt, and massage the leaves with your fingers until it starts to soften.
Step Three: Slice the pear into thin slices, set aside.
Step Five: To make the dressing, combine the olive oil, vinegar, lemon juice, shallot, garlic, mustard, salt, and pepper to a small mason jar.
Step Six: Cover the mason jar and give it a good shake, until all of the ingredients are mixed together. You can store the extra dressing in the fridge for up to 2 weeks.
Step Seven: Add the cup of arugula to your bowl of kale and toss together. Drizzle on a bit of lemon juice and top with the walnuts and sliced pears. Dress the salad with the champagne vinaigrette. Serve and enjoy!
Kale Salad With Arugula, Pears & Walnuts
Ingredients
SALAD INGREDIENTS
- 1/4 cup chopped raw walnuts
- 8 oz bag or bunch of kale
- 1 cup arugula
- 1 pear
- 1 tsp kosher or sea salt
- Drizzle of lemon juice
- 1/4 cup champagne vinaigrette
DRESSING INGREDIENTS
- 1/4 cup olive oil
- 2 tbsp champagne vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp finely chopped shallot
- 1 clove fresh minced garlic
- 1/2 tsp Dijon mustard
- 1/4 tsp kosher or sea salt
- 1/4 tsp ground pepper
Instructions
- Using a non-stick skillet, toast the walnuts at a medium heat for 3 to 4 minutes, stirring occasionally. Once they start to turn brown, remove from the skillet and set aside.
- Remove the stems from the kale leaves and put into a large serving bowl. Drizzle on the olive oil, sprinkle on the salt, and massage the leaves with your fingers until it starts to soften.
- Slice the pear into thin slices, set aside.
- To make the dressing, combine the olive oil, vinegar, lemon juice, shallot, garlic, mustard, salt, and pepper to a small mason jar.
- Cover the mason jar and give it a good shake, until all of the ingredients are mixed together. You can store the extra dressing in the fridge for up to 2 weeks.
- Add the cup of arugula to your bowl of kale and toss together. Drizzle on a bit of lemon juice and top with the walnuts and sliced pears. Dress the salad with the champagne vinaigrette. Serve and enjoy!
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