Clean Eating

Salad for Supper

Tuscan Kale & Roasted Pear Salad with Buttermilk Dressing


Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

2 Bosc or Anjou pears, cored and halved lengthwise
4 tsp pure maple syrup, divided
½ cup raw unsalted cashews
⅜ tsp sea salt, divided
8 cups loosely packed torn Tuscan kale, tough stems removed
12 oz grilled or roasted chicken, shredded
2 oz blue cheese, crumbled
¾ cup buttermilk
3 tbsp olive oil mayonnaise
1 tbsp white wine vinegar
2 cloves garlic, minced
¼ tsp ground black pepper

1. Preheat oven to 350°F. Brush pears with 2 tsp maple syrup and place cut side

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