So hearty with so many feel-good ingredients! This pear salad recipe, with lemon rosemary chicken, Brussels sprouts, pear + a honey Dijon dressing. YES, PLEASE!
Anyone else coming from vacation? I feel like I gained 10 pounds between Thanksgiving and Christmas from all the fillings, cream pies and Corgi sugar cookies I’ve been stuffing down my esophagus over the past month.
It was absolutely gorgeous. I still have some leftover Corgi Sugar Cookies stashed in my purse. SCHHHHH.
But I also need all my veggies now and then some to catch up on the holidays, and this salad makes it almost too easy to get all my nutrients.
With massed kale, Brussels sprouts, pear, pomegranate and the juiciest marinated lemon rosemary chicken thighs, this is one I can eat all January. The candied walnuts, crumbled blue cheese, and honey Dijon dressing also help tremendously.
- 1½ lb boneless, Skinless chicken thighs
- 6 tablespoon olive oil, divided
- 3 cloves garlic, chopped
- 2 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, taste
- 6 cups shredded kale
- 3 cups shredded Brussels sprouts
- 2 green onions, thinly sliced
- 1½ tablespoon Apple Cider Vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 bosc pear, cut
- 3 clementines, peeled and segmented
- ½ Cup pomegranate seeds
- ¾ Cup candied walnuts
- ½ Cup crumbled blue cheese
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In a Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt, and 1 teaspoon pepper; Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
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Heat 1 tablespoon olive oil in a cast-iron griddle over medium-high heat.* Working in batches, place the chicken in a single layer on the griddle and cook until golden and cooked through, reaching an internal temperature of 165 degrees F. about 4-5 minutes per side.
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In a large bowl, combine kale, Brussels sprouts, and green onions; Drizzle with the remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until kale becomes soft and wilted, about 1-2 minutes; season with salt and pepper. Garnish with pear, clementines, pomegranate, walnuts and blue cheese.
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Serve immediately.
*If you don’t have a cast iron grill pan, you can use a large cast iron skillet.