Winter Pear Salad
So hearty with so many feel-good ingredients! Lemon rosemary chicken, brussels sprouts, pear and a honey dijon dressing!
REASONS TO MAKE WINTER PEAR SALAD
- Hearty, veggie-loaded holiday side dish. Need something to balance out all the starches like this creamy potato gratin and sweet potato casserole? This winter salad is a great way to get in your greens and vegetables during the holidays.
- Bright, fresh, vibrant flavors and colors. The pop of orange from the clementines and bright pink pomegranate seeds will have your guests reaching for the salad first!
- No oven space required. This recipe maximizes your kitchen space without using up the coveted oven space. Live in a warm climate city? Fire up the grill for the chicken!
- Can easily be made vegetarian or vegan. Skip the chicken, add more veggies, and swap the cheese for vegan blue cheese.
WHAT IS A WINTER SALAD
A winter salad is a seasonal salad packed with winter vegetables, citrus fruits and pomegranates. And with any salad, this can be made with a variety of dressings. I went with a honey dijon dressing for this one – perfectly sweet and tangy with every bite.
TIPS AND TRICKS FOR SUCCESS
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
- Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
- Mix it up. Use your favorite cheese, swap out the candied walnuts for pecans or use apple in place of pear.
MORE SALAD RECIPES
- Chicken Harvest Salad
- Apple Cranberry Pecan Salad
- Italian Chopped Salad
- Honey Mustard Chicken Salad
- Best Chicken Caesar Salad with Homemade Croutons
TOOLS FOR THIS RECIPE
Cast iron grill pan or large cast iron skillet
WINTER PEAR SALAD: FREQUENTLY ASKED QUESTIONS
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Not a fan of kale? Romaine, iceberg or butter lettuce will work well here.
Gorgonzola, roquefort, stilton, goat cheese or feta cheese are all great options.
Recipe
Yield: 4 – 6 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. In a gallon size 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.
2. Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
3. In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with chicken, pear, clementines, pomegranate, walnuts and blue cheese.
4. Serve immediately.
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