Name: Kale, Pear & Feta Salad
Prep time: 15 min
Total time: 15 min
Ingredients: Juice of 1 lemon ((about 3 tablespoons)); 1 teaspoon Dijon mustard; 1-2 teaspoons pure maple syrup; 6 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano; pinch of sea salt; Assorted baby kale (, spinach or chard, as desired); 1/2 ripe pear (, sliced, per serving); 1 oz . crumbled feta (, per serving (use goat's milk feta for best digestion))

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When you eat salads as often as I do, variety is key.

And this particular salad is my new favorite combination.

With my pregnancy, food combining hasn’t been a priority up to this point. Lately, I’ve found it much more important to find appealing ways to eat healthy foods consistently, rather than worry about any rules that may limit my options. I would encourage the same sort of leniency to any readers or clients who are struggling with their own healthy eating habits, or a “perfectionist” mentality. In the long run, it’s much more important to eat real, whole foods consistently, without yo-yo dieting, so whatever makes them appealing to you should be the priority!

This tasty salad features nutrient-rich baby kale and spinach, topped with sweet pears, tangy feta cheese, and a tart lemon dressing. Pears are a nutritional powerhouse, particularly for expecting mothers, providing a hefty dose of fiber, magnesium, calcium, and potassium, plus folate–> a water-soluble B vitamin that is essential for fetal development. Baby greens, such as baby kale and spinach, tend to be more tender, nutritious, and milder in flavor than mature varieties, but feel free to use any greens you like in this tasty combination.

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Kale, Pear & Feta Salad
serves up to 6

Ingredients:

For the Lemon Dressing:

Juice of 1 lemon (about 3 tablespoons)
1 teaspoon Dijon mustard
1-2 teaspoons pure maple syrup
6 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
pinch of sea salt

To assemble the salad:

Assorted baby kale, spinach or chard, as desired
1/2 ripe pear, sliced, per serving
1 oz. crumbled feta, per serving (use goat’s milk feta for best digestion)

Directions:

To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify. Adjust any flavors to your taste.

To assemble the salad, toss each serving of baby greens with 1-2 tablespoons of dressing, and allow to marinate for 10 minutes. Top each serving with 1/2 ripe pear, sliced and 1 ounce of crumbled feta cheese before serving.

Kale, Pear & Feta Salad

5 from 6 votes

A delicious combination of sweet pears, tangy feta and tart lemon dressing, this salad is sure to please your taste buds!

prep15 mins total15 mins

Servings:6

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Ingredients

For the Lemon Dressing:

Juice of 1 lemon (about 3 tablespoons)
1 teaspoon Dijon mustard
1-2 teaspoons pure maple syrup
6 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
pinch of sea salt

To assemble the salad:

Assorted baby kale , spinach or chard, as desired
1/2 ripe pear , sliced, per serving
1 oz . crumbled feta , per serving (use goat's milk feta for best digestion)

Instructions

To prepare the dressing, combine the lemon juice, Dijon mustard, maple syrup, olive oil, oregano and salt in a glass mason jar, and shake well to emulsify. Adjust any flavors to your taste.
To assemble the salad, toss each serving of baby greens with 1-2 tablespoons of dressing, and allow to marinate for 10 minutes. Top each serving with 1/2 ripe pear, sliced and 1 ounce of crumbled feta cheese before serving.

Nutrition

Author: Megan Gilmore

Course: Salad

Cuisine: American

Keyword: kale, maple syrup, salad, salad dressing

Per Serving: Calories: 167, Fat: 15g, Carbohydrates: 8g, Fiber: 2g, Protein: 3g

Enjoy!

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Reader Feedback: What’s your favorite salad combination lately?