Author Notes
The perfect autumnal salad with massaged kale, sweet Asian pears, crunchy granola bits (I used KIND Snacks granola clusters), and a creamy shallot dressing that cuts through the hearty greens. —Lindsey S. Love | Dolly and Oatmeal
Ingredients
- Creamy Shallot Dressing
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2 tablespoons
white wine vinegar
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1
small shallot, roughly chopped (about a heaping 1/4 cup)
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1/3 cup
extra virgin olive oil
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2 teaspoons
Dijon mustard
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1 tablespoon
cultured dairy-free yogurt (or greek yogurt if not dairy-free)
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1/4 teaspoon
fine sea salt
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Freshly ground pepper
- Salad
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4 cups
chopped kale
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1
Asian pear, diced
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1 cup
cooked quinoa
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4 to 5 tablespoons
honey granola clusters
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1/4 cup
chopped parsley
Directions
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Make the dressing. Place dressing ingredients in a blender or food processor and blend until the ingredients are broken down and emulsified. Taste and adjusting the seasonings if needed. Place the dressing in a lidded jar and refrigerate until ready to use.
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Prepare the salad. In a large bowl, combine the kale and 1 tablespoon of the shallot dressing and massage the kale for roughly 5 minutes, until the kale is tender and darker in color. Let the kale sit for 10 minutes, then add the pear, quinoa, granola, parsley, and about 3 to 4 tablespoons of dressing. Toss together and add more dressing if desired. Serve or refrigerate for up to 7 hours before serving.
Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.
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