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Kale salad with pear and blue cheese.
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Pear blue cheese kale salad

Pear, blue cheese and pecans - a very classic combo - top a fluffy bed of kale and quinoa lightly dressed with olive oil and mustard.
Course Salad
Cuisine American
Keyword fruity salad, kale salad, pear and blue cheese, quinoa salad, salad
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people
Calories 210kcal
Author Eva | Electric Blue Food

Ingredients

  • 100 g chopped kale
  • 100 g red quinoa
  • 1 pear
  • 50 g blue cheese crumbly
  • 40 g pecans
  • 30 ml olive oil
  • 1 tsp mustard
  • 1 tsp maple syrup
Metric - US Customary

Instructions

  • Rinse the kale, stem and drain using a salad spinner. Chop it and add it to a bowl.
  • Add the quinoa to saucepan with 200 ml of water and set on medium heat, covered. When it comes to a boil, make a small aperture in the lid to let the steam escape and cook until all of the water has been absorbed. Then place in a cold water bath to speed up cooling time.
  • In a small jar, combine the olive oil, mustard and syrup and shake. Pour mixture over the kale and massage it into the leaves to evenly distribute the condiment.
  • Core the pear and cut into small pieces. Add it to the salad. Coarsely chop the pecans and add half to salad. Toss to combine.
  • Crumb half of the cheese and toss to combine.
  • Transfer the salad to a serving bowl and top with remaining pecans and crumbled blue cheese.

Nutrition

Calories: 210kcal | Carbohydrates: 19g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 133mg | Potassium: 259mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1729IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 1mg