Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8-10 minutes until golden brown.
- In a skillet over medium heat, add olive oil and sauté the sliced pears for 4-5 minutes until soft.
- In a large bowl, combine toasted walnuts, sautéed pears, and chopped kale.
- Drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Toss gently until everything is well-coated.
- Serve warm with an extra drizzle of balsamic if desired.
Nutrition
Notes
This salad is versatile; feel free to add crumbled cheese or swap kale for spinach or arugula. Store leftovers in an airtight container in the fridge for up to two days.