Kale Salad with Arugula, Pears & Walnuts

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

Kale salad with walnuts, arugula, pear in a bowl

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

Bowls of kale, arugula, pears and walnuts

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.

Ingredients - salt, pepper, olive oil, lemon, shallot, garlic

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 walnuts, arugula, pear in a bowl
Kale salad with walnuts, arugula, pear in a bowl

Kale Salad With Arugula, Pears & Walnuts

Julian Salinas
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.
Prep Time 20 mins
Course Salad
Servings 4

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!

Notes

Adapted from The Primal Gourmet Cookbook by Ronny Joseph Lvovski
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