Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Salads

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.

Get access to everything we publish when you sign up for Outside+.

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.

Servings
6
Prep Time
15 min
Duration
40 min

Ingredients

  • 2 Bosc or Anjou pears, cored and halved lengthwise

    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

  • 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

Preparation

  1. 1Preheat 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.

Related: Massaged Kale Salad with Goat Cheese and Pomegranates

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