Tuscan Kale and Roasted Pear Salad with Buttermilk Dressing
Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
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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.
Tuscan Kale and Roasted Pear Salad with Buttermilk Dressing
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
Preparation
- 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.
- Meanwhile, in a small bowl, combine cashews, remaining 2 tsp maple syrup and ⅛ tsp salt, stirring until well coated.
- Add cashews to baking sheet alongside pears; roast for 10 more minutes. When cool enough to handle, slice pear and set aside.
- In a large bowl, toss together kale, chicken and cheese.
- 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