Kale Salad with Pears and Crumbled Goat Cheese

brooklynsupper.com
serves 4
A simple kale salad recipe with pears, briny goat cheese crumbles, and salty toasted pepitas.
Ingredients

• 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
• 1/4 cup raw hulled pepitas
• sea salt
• 1/2 bunch lacinato kale, stems trimmed and chopped into thin ribbons
• 1 tablespoon freshly squeezed lemon juice, plus more to taste
• 1 - 2 firm ripe Bartlett pears, cored and cut into 1/4-inch slices
• 4 ounces Capricho de Cabra goat cheese (chèvre can be substituted), crumbled
• fresh ground pepper to taste

Preparation​​​

1. Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Toss in pepitas and sprinkle with sea salt. Toast, shaking pan frequently, until seeds are fragrant and the first few start to pop, 2 - 3 minutes. Spoon into a small bowl and set aside.
2. In a large salad bowl, vigorously toss kale ribbons with remaining 2 tablespoons olive oil and several pinches sea salt. Taste and add more sea salt as needed. Toss in pear slices and lemon juice. Top with crumbled cheese and toasted pepitas, finish with a pinch more sea salt and pepper to taste, and serve.
3. If making ahead, proceed as above, omitting the lemon juice, cover tightly, and refrigerate for up to 2 days. Before serving, toss with lemon juice, adjust seasoning, and serve.

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