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So hearty with so many feel-good ingredients! Lemon rosemary chicken, brussels sprouts, pear and a honey dijon dressing!
Anyone else still rolling from the holidays? I feel like I have gained 10 pounds between Thanksgiving and Christmas with all the stuffing, cream pies, and corgi sugar cookies I have been stuffing down my gullet the last month.
It’s been absolutely glorious. I still have some leftover corgi sugar cookies hoarded away in my purse. SHHHHHH.
But I also need all my veggies now, and then some to make up for the holidays, and this salad makes it almost too easy to get in all my nutrients.
With massaged kale, brussels sprouts, pear, pomegranate, and the juiciest marinated lemon rosemary chicken thighs, I can eat this for the entire month of January. The candied walnuts, crumbled blue cheese and honey Dijon dressing also help tremendously.
Winter Pear Salad
Yield: 4- 6 servings
Prep: 20 minutesminutes
Cook: 20 minutesminutes
Total: 40 minutesminutes
So hearty with so many feel-good ingredients! Lemon rosemary chicken, brussels sprouts, pear and a honey dijon dressing!
Kosher salt and freshly ground black pepper, to taste
6cupsshredded kale
3cupsshredded brussels sprouts
2green onions, thinly sliced
1 ½tablespoonsapple cider vinegar
1tablespoonhoney
1tablespoonDijon mustard
1bosc pear, sliced
3clementines, peeled and segmented
½cuppomegranate arils
¾cupcandied walnuts
½cupcrumbled blue cheese
Instructions
In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.