Pear and Cheddar Kale Salad Recipe
Crunchy greens, sourdough croutons, roasted squash, sweet pears and tangy cheese bring flavor and hearty ingredients to this crowd-pleasing pear and kale salad!
How to Make the Best Pear and Cheddar Kale Salad
This pear and cheddar kale salad is a stunning combination of sweet, tangy, and savory flavors that comes together in just 30 minutes. The hearty kale serves as the perfect base for a medley of delicious toppings—from crispy homemade croutons and caramelized roasted squash to fresh pear slices and sharp cheddar cheese. It’s the kind of salad that’s elegant enough for a dinner party but simple enough for a weeknight meal.
The magic of this salad lies in the apple cider vinaigrette, which perfectly balances the sweetness of the pears and maple syrup with the tanginess of the vinegar and brightness of the dijon mustard. Tossing the kale with the warm dressing helps to slightly soften those robust greens and distribute all the flavors throughout. Unlike delicate lettuces, kale can handle a generous coating of dressing without wilting.
Whether you’re serving this as a main course or a side dish, it’s sure to impress. It’s perfect for meal prep since the components can be made ahead and assembled just before serving. This salad proves that healthy eating doesn’t have to be boring—it can be absolutely delicious.
Pear and Cheddar Kale Salad
Crunchy greens, sourdough croutons, roasted squash, sweet pears and tangy cheese bring flavor and hearty ingredients to this crowd-pleasing pear and kale salad!
Ingredients
Salad
Apple Cider Vinaigrette
Instructions
Roasted Squash
- Preheat the oven to 400°F.
- Toss the squash with 2 tablespoons olive oil and season with salt and pepper.
- Roast for 15 minutes until fork tender and slightly caramelized on the edges.
Croutons
- Cut or hand tear the bread into bite-sized cubes.
- Drizzle with 2 tablespoons olive oil and season with salt and pepper.
- Bake at 400°F for 5 to 8 minutes. Let cool.
Dressing
- In a bowl, whisk together apple cider vinegar, maple syrup, apple cider, dijon, garlic, salt, and pepper.
- Slowly pour in olive oil while whisking quickly. Alternatively: Combine all ingredients in a mason jar, cover tightly, and shake vigorously until blended.
Assembly
- Toss the kale with dressing until coated, lightly massaging the dressing into the leaves.
- Sprinkle grated cheddar over the greens.
- Top with thinly sliced pear, croutons, and roasted squash.