Goat Cheese & Baby Kale Salad with Pear & Spiced Maple Pecans
Nutritionist's Pick

Goat Cheese & Baby Kale Salad

with Pear & Spiced Maple Pecans

15 MIN
$13.99 2 Servings
Wellness at Blue Apron
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From the Test Kitchen

This delicious salad features our newest green: baby kale! You'll toss it with sliced sweet pear, dried cherries, and a simple maple-mustard vinaigrette, then top it all off with creamy goat cheese and toasted pecans coated with our honey habanero spice blend and some more maple syrup.

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
fresh
ingredients
Goat Cheese & Baby Kale Salad with Pear & Spiced Maple Pecans
Title
  • 6 oz Baby Kale
  • 1 oz Goat Cheese
  • 1 Pear
  • 1½ Tbsps Dried Tart Cherries
  • ¼ cup Roasted Pecans
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp White Balsamic Vinegar
  • 2 Tbsps Maple Syrup
  • 2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)

Goat Cheese & Baby Kale Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Quarter, core, and thinly slice the pear.  In a large bowl, whisk together the mustard, vinegar, half the maple syrup, and 1 tablespoon of olive oil.

2 Toast the pecans

In a small nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pecans; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until toasted. Add the remaining maple syrup and half the spice blend (you will have extra). Cook, stirring constantly, 30 seconds to 1 minute, or until the pecans are coated. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the kale, cherries, and sliced pear. Toss to coat. Serve the salad topped with the toasted pecans and goat cheese (crumbling before adding). Enjoy!

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