While salads are synonymous with summer for many, they have always been a fall favorite of mine. Maybe because all my favorite fruits like pears, apples and pomegranates are available in plenty during fall. I have used organic red d’Anjou pears in this recipe. These pears are sweet and juicy with a hint of citrus and very refreshing. You can use its green counterpart too. Maple pecans add a nice sweet finish and crunch to this hearty salad. You can make your maple pecans or buy a bag of Sahale snacks maple pecans. Its fresh, crunchy and addicting. This salad tastes great at room temperature, so it makes a great lunch box recipe.
1/4 cup maple pecans
1/2 bunch organic Tuscan kale, deveined and sliced into ribbons
1 organic red d’anjou pear, thinly sliced
1 medium organic carrot, thinly shaved with vegetable peeler
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1. Whisk together olive oil, vinegar and garlic. Season with salt and pepper, set aside.
2. Place kale in a large bowl and gently massage vinaigrette into leaves to ensure even coverage.
3. Gently toss with carrots and pear, transfer to a serving bowl.
4. Top with maple pecans. (to make your own maple pecans, preheat oven to 350F. Combine raw pecans with a tablespoon of maple syrup, 2 teaspoons olive oil , 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Bake for 12 minutes or until well toasted)