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Winter Pear Salad in a brown wooden bowl including: sliced d'anjou pears, sliced bosc pears, gorgonzola, dried cranberries, quartered figs, sautéed pancetta, maple candied pecans, and kale. All on a white background. Overhead shot. Sugar with Spice Blog.

Winter Pear Salad

An easy and hearty winter kale salad with two types of pears, prosciutto, candied pecans, and a cranberry balsamic dressing.

Course Dinner, Salad, Side Dish
Prep Time 15 minutes
Servings 6

Ingredients

Salad Ingredients

  • 1 D'Anjou Pear sliced, very thin
  • 1 Bosc Pear sliced, very thin
  • 3 Mission Figs quartered
  • 1/2 cup dried Cranberries
  • 1/2 cup Prosciutto lightly sautéed
  • 1/3 cup Gorgonzola Cheese
  • 1 cup Maple Candied Pecans
  • 1 bunch Kale stems removed, cut into pieces

Cranberry Balsamic Dressing

  • 2 tbsp Balsamic Vinegar
  • 1/3 cup Cranberry Sauce or Preserves
  • 1/4 cup Olive Oil
  • 2 tsp Dijon Mustard
  • 1/4 tsp dried Thyme
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

The Dressing

  1. Combine vinegar, preserves, oil, mustard, and seasonings in a bowl. Whisk until well combined. Set aside. (Whisk again before using.)

The Salad

  1. Heat your prosciutto in a frying pan over medium heat until it's just browned and toasty.

  2. Wash and dry all fruit. Slice your pears. You can either make them very thin slices, which is an elegant presentation. Or you can cut them into 1/4 inch cubes, which is better for leftovers!

  3. Quarter your figs.

  4. Remove the stems from your kale. Either tear or cut your kale into roughly 1/2 inch pieces.

  5. Place a layer of kale in a salad bowl. Top with remaining ingredients in sections, drizzle with dressing.

  6. Either serve immediately or toss first to combine. Your choice!