Winter Pear Salad with Citrus Dijon Vinaigrette
Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal.
If you haven’t noticed, there is now a salad recipe for every season.
SPRING - Strawberry Fields Salad
SUMMER - Grilled Shrimp Summer Salad
FALL - Fall Harvest Grain Bowl
WINTER - This one!
Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form!
Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt.
This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak.
Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal.
Ingredients
Salad:
2 cups fresh kale (de-stemmed and chopped)
1 cup fresh arugula
1 cup shaved brussels sprouts
¼ cup toasted raw almonds (crushed)
¼ cup pomegranate arils
2 Tbsp feta or vegan violife feta (crumbled)
1 pear (sliced)
½ lemon
Orange zest
Citrus Dijon Vinaigrette:
¼ cup extra virgin olive oil
3 Tbsp apple cider vinegar
1 Tbsp honey
2 tsp dijon mustard
½ juice of fresh orange
½ tsp garlic powder
S&P
Directions
For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.
For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve.
