Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing recipe

Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing

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


  • 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


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