Kale and Pear Salad with Candied Walnuts

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This Kale and Pear Salad with Candied Walnuts is a seasonally inspired fall salad that’s packed with different colors, textures, and flavors! Kale salads may be more popular in the summer, but they can be just as delicious in the fall! It depends on what seasonal produce you use along with your kale. This kale salad is loaded with pears and cranberries, topped with walnuts and blue cheese with a homemade vinaigrette, it’s so delicious you’ll forget it’s actually a salad!

What I love about this kale salad is that it contains pears, which have a sweet, mild flavor and tender bite and are in season for fall. All good reasons to include it in your range at this time of year when preparing a salad.

why you’ll love this fall pear salad

• Complex taste from minimal ingredients. The pear and kale salad is topped with candied walnuts that add a touch of sweetness and crunch. The blue cheese adds a savory component to the salad, while the homemade vinaigrette ties all the flavors together. You get sweet, salty, earthy, fresh and spicy all in one bite!
• Health benefits galore. Kale is known for its high levels of nutrients and antioxidants, pears are a good source of fiber, walnuts have healthy fats, and cranberries offer anti-inflammatory properties. This salad is nutritional!
• Easy to customize. Don’t like blue cheese? No problem, swap it out for feta or goat cheese. Would you like to add more protein? Throw in some grilled chicken or chickpeas. The possibilities are endless with this Kale and Pear Salad!
• Versatility. It can be enjoyed as a light lunch or dinner, or served alongside your main course as a healthy side salad.

Ingredients for a kale and pear salad

• Kale: I like to use organic kale or a mix of different kale varieties for added texture. Make sure to wash and dry the leaves before massaging them with the dressing.
• pears: Look for pears that are ripe but still have some firmness. You don’t want mushy pears in your salad!
• Cranberries: Dried or fresh cranberries pair well with this salad.
• walnuts: To add a touch of sweetness and crunch, I like to candy the walnuts by tossing them with sugar and cooking them in the oven until lightly caramelized. You can also use store-bought candied walnuts or plain walnuts if that’s all you have on hand.
• Blue Cheese: This adds a savory component to the salad, but can be swapped out for feta or goat cheese if desired.
• Vinaigrette: I like to make my own vinaigrette using olive oil, apple cider vinegar, Dijon mustard, honey, fresh OJ, garlic and of course salt and pepper. You can also use store-bought vinaigrette if you’re pressed for time.

How to make a fall salad with pears, kale and walnuts

1. In a large serving bowl, whisk together the garlic, orange juice, apple cider vinegar, Dijon, honey, and salt and pepper.
2. Slowly pour in the olive oil and emulsify with a whisk.
3. Scatter the chopped kale over the dressing.
4. Use your hands to massage the dressing into the kale to break up the leaves.
5. Massage until the kale is light green and soft to the touch.
6. Top kale with sliced ​​pears, candied walnuts, blue cheese, and cranberries and serve.

Tips for preparing a kale salad with pears

1. Toss the sliced ​​pears in lemon juice if you’re making this salad ahead of time. The acidity in the lemon juice helps the pears not to oxidize and turn brown quickly
2. Don’t skip massaging the kale. Kale can be quite tough and chewy, so use your hands to massage the leaves into the dressing to soften them. You will also notice that the kale will darken in color as you massage it. Make sure you have a large enough bowl.
3. Get ahead. You can prep the kale up to a day before serving and rub it with the dressing, the greens will stay fresh.
4. Thinly slice the ingredients. This means you’ll get a variety of flavors and textures in every bite, and it’ll be a lot more enjoyable to eat.

What goes with your fall pear salad?

popular substitutions and additions

• Swap out the citrus fruits. Each fresh citrus is gorgeous in the dressing here, so feel free to mix them up.
• Use apples instead of pears. Pear and blue cheese are a favorite combination of mine, but apples go well too.
• Use mixed leafy greens instead of kale. Arugula or spinach would be delicious substitutes.
• Add some protein. Grilled chicken, chickpeas, or even slices of steak would add a nice protein boost to this salad.
• Try different nuts. Instead of the walnuts, pecans, almonds, or even pistachios would work well.

Here’s how to store this fall cabbage slaw

I recommend keeping the salad ingredients separate and tossing them together just before serving to keep everything as fresh as possible. Dressed kale salad can be stored in an airtight container in the refrigerator, but the pears will begin to brown, the walnuts will lose their crunch, and the cheese may become mushy.

How long will my pear and kale salad keep in the fridge?

If you have leftovers, they should still be edible for 1-2 days even after they’ve all been tossed together.

frequently asked Questions

This is a big, beautiful kale salad that’s packed with fall harvest, from the pears to the candied walnuts and kale. It’s healthy, flavorful and so easy to throw together! It has a wonderful combination of sweet and salty, along with crunchy and chewy textures.

More fall salad recipes

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