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Pear and Kale Salad with Sweet Potatoes and Parmesan
Recipes
Pear and Kale Salad with Sweet Potatoes and Parmesan
6 servings
40 minutes total (Active 20 minutes)

Ingredients

  • Aluminum foil
  • 3 medium sweet potatoes (1 ½ lb)
  • 4 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon pepper, divided
  • 1 bunch kale (8 oz)
  • ¼ cup fresh basil leaves
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 3 medium red Bartlett (or Bosc) pears
  • ½ cup shaved Parmigiano-Reggiano cheese

Steps

    1. Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into ½-inch cubes; toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange potatoes on baking sheet in an even layer; bake 20–25 minutes, stirring twice during baking, or until tender and starting to brown.
    2. Remove kale leaves from stems (discard stems) and chop leaves into bite-size pieces. Cut basil leaves into thin strips and toss with kale.* Combine in a screw-top jar: remaining 3 tablespoons oil, ½ teaspoon salt, ¼ teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with ¼ cup dressing (the acid in the dressing will help tenderize the kale).
    3. Remove core from pears and slice thinly. Arrange greens on 6 salad plates; top each with even amounts pear slices and sweet potatoes, then drizzle with remaining 2 tablespoons dressing. Top with cheese; serve.
    *Tip: For more tender kale, place in large bowl and drizzle with a small amount of olive oil. Toss for about 1 minute or until kale softens, shrinks slightly, and becomes a deep green color.
NOTE: Add one of these toppings for extra flavor: a sprinkle of toasted, coarsely chopped hazelnuts, slivered almonds, or dried cranberries.

Amount per ⅙ recipe serving: Calories 250, Total Fat 11g, Sat Fat 2.5g, Trans Fat 0g, Chol 5mg, Sodium 360mg, Total Carb 32g, Fiber 6g, Sugars 14g, Protein 5g, Calc 15%, Vitamin A 340%, Vitamin C 80%, Iron 8%