Pear and Goat Cheese Salad

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We don’t get a huge selection of autumn fruits here in NC. Once grape season is over, we have apples and that’s mostly it until strawberries make their appearance in April. Not that I don’t like apples, but it’s nice to have something different. So I was very happy when Asian pears showed up on our Produce Box menu for this week! I had never eaten Asian pears, which are a bit crisper than Bosc pears and not as cloyingly sweet. These pears though, they have a visual marketing problem. Asian pears look like brown apples, so even if I had seen them at the market, I probably wouldn’t have purchased them. And that is too bad because they are delicious, refreshing and healthy.

We used one of our awesome pears to make this fresh, fall salad of organic, local lettuce, kale, dried organic cranberries, and goat cheese. It was delicious, and a nice break from all the squash we’ve been eating!

Pear and Goat Cheese Salad (makes two servings)

  • 1/2 head of organic, bibb lettuce, washed and chopped
  • 1/2 bunch of organic, red kale, washed, trimmed of stems and chopped
  • 1 organic pear, washed, cored and sliced thin
  • 1/4 cucumber, peeled and sliced
  • 2 organic radishes, trimmed and sliced very thin
  • 1/2 cup dried, organic cranberries
  • 4 ounces goat cheese
  • 1/4 cup candied pecan halves (you could also use toasted pecans)
  • Dressing of your choice
  1. Toss together the lettuce and kale and divide among two serving plates.
  2. Top each plate of greens with equal amounts of pear, cucumber, radish and cranberries.
  3. Divide the goat cheese and sprinkle over the plates.
  4. Top each plate with pecans and serve immediately with dressing on the side.

 

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Hummus and Kale Salad

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We love kale, that super trendy green. We love it cooked in soups, stews and casseroles, but we also love it raw. Once trimmed of its thick stems, the leaves can be chopped and used to make a flavorful salad that is much more satisfying than lettuce. And in the fall when we are increasing our running mileage, we need a salad that keeps us full and sustained.

This salad is awesome! Chock full of antioxidants and protein, it is filling, delicious and fresh. This recipe is based on a recipe posted by Giada DiLaurentis in her weekly newsletter. We decreased the amount of oil and added some cooked chicken breast, but you could leave out the chicken for a vegetarian dish.

Hummus and Kale Salad (makes 3-4 servings)

  • 1 large organic clove garlic, peeled and minced
  • 3 tablespoons olive oil
  • 4 tablespoons tahini
  • Ground black pepper, to taste
  • 3 tablespoons fresh lemon juice (1 large lemon)
  • 5 cups raw, organic kale, washed, trimmed of stems and chopped into bite sized pieces
  • 4-6 sundried tomatoes, rehydrated or packed in oil, each sliced in half
  • 1 can organic chickpeas, drained and rinsed
  • 2 cups chopped, cooked chicken (optional)
  1. In a small sauté pan, heat the olive oil over medium-low heat. Add the garlic and cook 1-2 minutes, or until garlic is just fragrant. Remove from heat and set aside.
  2. In a large bowl, whisk together tahini, pepper and lemon juice. Slowly add the cooled olive oil and garlic, whisking constantly.
  3. Add the chopped kale, sundried tomatoes, chickpeas and chicken. Toss well to coat everything with the dressing.
  4. Serve immediately or keep chilled for up to 4 hours.
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