
Test Kitchen-Approved
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.
Serves: 4
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
In This Recipe
Directions
- 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.
- 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.
- This recipe is a Community Pick!
More Great Recipes:
Salad|Asian|Parsley|Shallot|Vegetable|Kale|Granola|Fall|Winter|Christmas|Thanksgiving|Gluten-Free
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