Pear, Baby Kale, and Blue Cheese Salad

Savor the flavor of the season with this super simple fall salad! Featuring fresh sliced pears layered on a bed of baby kale with a simple, homemade dressing, crunchy nuts, and tangy blue cheese crumbles, this salad would make the perfect meatless meal or fall celebration side dish!

Yoko Segawa

Recipe - Heinen's of Rocky River

Baby Kale, Pear, and Blue Cheese Salad in a Serving Dish

Prep Time10 Minutes

Servings4

Ingredients

5 oz. (9 cups) Heinen’s baby kale

2 shallots, sliced

1 pear, cored and thinly sliced

¼ cup Heinen’s dried cranberries

¼ cup Heinen’s pecans

¼ cup Heinen’s blue cheese crumbles

½ cup Heinen’s extra virgin olive oil

¼ cup Heinen’s apple cider vinegar

2 Tbsp. Heinen’s pure organic maple syrup

2 Tbsp. Heinen’s Dijon mustard

Sea salt

Black pepper

Directions

In a skillet over medium heat, toast the pecans until golden and fragrant (1-3 minutes), stirring occasionally. Let cool.
In a bowl, whisk together all of the ingredients for the dressing. Season with salt and pepper to taste.
In a large bowl toss the kale and shallot with ⅓ of the dressing. Transfer to a serving bowl. Arrange the pears, dried cranberries, pecans, and blue cheese crumbles on top. Drizzle more dressing as needed.

10 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

In a skillet over medium heat, toast the pecans until golden and fragrant (1-3 minutes), stirring occasionally. Let cool.
In a bowl, whisk together all of the ingredients for the dressing. Season with salt and pepper to taste.
In a large bowl toss the kale and shallot with ⅓ of the dressing. Transfer to a serving bowl. Arrange the pears, dried cranberries, pecans, and blue cheese crumbles on top. Drizzle more dressing as needed.