Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing
Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing
Photo by Crayola England
CRUCIFEROUS CANCER COMBATANT: Kale contains a powerful compound called glucosinolate. This sulfur- containing chemical, which is also responsible for the strong and bitter flavor typically associated with these foods, works to inhibit cancer, protects cells from damage and has antibacterial properties.
- Duration
- Prep Time
- 6Servings
Ingredients
2 Bosc or Anjou pears, cored and halved lengthwise
4 tsp pure maple syrup, divided
½ cup raw unsalted cashews
⅜ tsp sea salt, divided
8 cups loosely packed torn Tuscan kale, tough stems removed
12 oz grilled or roasted chicken, shredded
2 oz blue cheese, crumbled
¾ cup buttermilk
3 tbsp olive oil mayonnaise
1 tbsp white wine vinegar
2 cloves garlic, minced
¼ tsp ground black pepper
Preparation
1. Preheat oven to 350°F. Brush pears with 2 tsp maple syrup and place cut side down on a parchment-lined baking sheet. Roast for 10 minutes.
2. Meanwhile, in a small bowl, combine cashews, remaining 2 tsp maple syrup and ⅛ tsp salt, stirring until well coated.
3. Add cashews to baking sheet alongside pears; roast for 10 more minutes. When cool enough to handle, slice pear and set aside.
4. In a large bowl, toss together kale, chicken and cheese.
5. In a small bowl, whisk together buttermilk, mayonnaise, vinegar, garlic, pepper and remaining ¼ tsp salt. Pour dressing over kale mixture and toss to coat. Top salad with pears and cashews.
Nutrition Information
- Serving Size: 1/6 of salad
- Calories: 341
- Carbohydrate Content: 26 g
- Cholesterol Content: 5 mg
- Fat Content: 17 g
- Fiber Content: 4 g
- Protein Content: 22 g
- Saturated Fat Content: 5 g
- Sodium Content: 381 mg
- Sugar Content: 11 g
- Monounsaturated Fat Content: 6 g
- Polyunsaturated Fat Content: 5 g
