FALL HARVEST ROASTED PEAR AND KALE SALAD (Serves 6)
INGREDIENTS: (all organic if possible)
2 cups of baby kale or other favorite dark leafy green
2 pears
2 tablespoons shallot, minced
1 tablespoon Dijon mustard
3 tablespoons apple cider vinegar (Braggs)
4 tablespoons extra virgin olive oil
1 tablespoon flax seed oil (or add more olive oil in place)
1/2 cup walnuts, toasted and coarsely chopped
1/2 cup dried cranberries (no sugar added)
Sea Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400 degrees.
Wash the pears and cut in half. Remove the core and seeds by using a spoon to scoop out the middle. Slice the pears into thin strips and place on a parchment lined baking sheet. Bake for 20-25 minutes until they begin to soften, then remove from oven and cool.
Whisk the shallot, Dijon and apple cider vinegar together in a bowl. Slowly add in the oils while stirring vigorously. Season with sea salt and pepper.
Place greens in a bowl and toss with dressing. Greens can sit with the dressing overnight, or add the roasted pears, cranberries and walnuts and serve immediately.
Copyright, 2017, Jackie Mart. For further information about this blog, or Optimum Wellness LLC, contact Jackie Mart at 712.790.5883 or Jackie@OptimumWellnessMN.com. As a holistic nutritionist and lifestyle coach, I will support you in taking steps to a healthier and happier you. My goal is to help you create an art of balance in your life. You will also learn how important balance between primary foods (relationships, physical activity, sleep, career and spirituality) and secondary foods (organic food and whole food) is.
www.OptimumWellnessMN.com
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