Pear and Pecan Kale Salad is simple and delicious at the same time. It has a warming ginger dressing and is topped with protein-packed chicken, tangy feta, and crunchy pecans.

Pear and Pecan Kale Salad by Jesse Lane Lee #kalesalad

Have you ever found yourself thinking “I need to be more creative with veggies”?

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Everyone knows they need to be eating lots of veggies, but the thought of eating another salad made with lettuce from a bag and store-bought dressing makes everyone want to yawn with boredom.

That is why I created Healthy Fresh Salads. It contains over 30 exciting and fresh gluten-free salad recipes. The recipes are all “fresh”, not only are they created using fresh veggies, but they are also inspired, creative and anything but boring.

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Pear and Pecan Kale Salad by Jesse Lane Lee #easykalesalad

Pear and Pecan Kale Salad Recipe

gluten-free

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

Ingredients

  • 4 small chicken boneless skinless breasts
  • ¼ tsp salt
  • ½ tsp pepper
  • 1/3 cup apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp grated fresh ginger
  • 2 tsp maple syrup
  • 12 cups baby kale
  • 4 pears, diced
  • ½ cup feta cheese
  • 1 cup pecan halves

Directions

Preheat oven to 450F and line a baking sheet with parchment paper. Place chicken on the baking sheet and sprinkle with 1/8 tsp salt and ¼ pepper. Bake for 25 minutes until cooked through.

To make the dressing, shake together apple cider vinegar, olive oil, ginger, maple syrup and 1/8 tsp salt and ¼ tsp pepper in a mason jar.

To make one Pear and Pecan Kale Salad serving, toss 3 cups of baby kale with 3 Tbsp dressing and top with chicken, 1 diced pear, 2 tbsp feta cheese and ¼ cup pecans.

PER SERVING: CALORIES: 631, FAT: 30 g, SAT. FAT: 5 g, CARBS: 64 g, FIBER: 14 g, SUGARS:  23 g, PROTEIN: 35 g, SODIUM: 513 mg, CHOLESTEROL: 97 mg

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