Crunchy kale and asian pear salad with granola
Experience the perfect blend of flavors and textures in this crunchy kale and Asian pear salad topped with delicious granola. Perfect for a light and refreshing meal.
Ingredients:
- Creamy Shallot Dressing
- 2 tablespoons white wine vinegar
- 1 small shallot, roughly chopped (about a heaping 1/4 cup)
- 1/3 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 tablespoon cultured dairy-free yogurt (or greek yogurt if not dairy-free)
- 1/4 teaspoon fine sea salt
- Freshly ground pepper
- Salad
- 4 cups chopped kale
- 1 Asian pear, diced
- 1 cup cooked quinoa
- 4 to 5 tablespoons honey granola clusters
- 1/4 cup chopped parsley
Instructions:
- Create the dressing. Put all dressing components into a blender or food processor and mix them until they are well combined and smooth. Taste the dressing and adjust the seasoning if necessary. Transfer the dressing into a jar with a lid and store it in the refrigerator until you are ready to use it.
- Get the salad ready. Combine the kale and 1 tablespoon of the shallot dressing in a large bowl, then gently rub the kale for approximately 5 minutes until it becomes soft and changes to a darker shade. Allow the kale to rest for 10 minutes, then mix in the pear, quinoa, granola, parsley, and around 3 to 4 tablespoons of dressing. Toss everything together and add more dressing as desired. You can either serve the salad immediately or keep it refrigerated for up to 7 hours before serving.
Summary:
- Calories: 1219 kcal
- Fat: 86 g
- Protein: 18 g
- Carbs: 100 g
- Potassium: 1247 mg
- Magnesium: 238 mg