Ingredients
- 2 Pears cored and sliced
- 4 tbsp Aged Balsamic Vinegar divided
- 1 tbsp Butter
- 1 tbsp Packed Brown Sugar
- 1/2 cup Pecans chopped
- 1 tub Baby Kale blend Greens (142 g)
- 1 small Red Pepper thinly sliced
- 1 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- Pinch Fresh Ground Pepper
Instructions
- Toss pears with 3 tbsp (45 mL) of the vinegar and spread onto parchment paper lined baking sheet. Roast in preheated 400 F (200 C) oven for about 12 minutes or until tender and golden; set aside.
- Melt butter in a small skillet. Stir in brown sugar until melted. Add pecans and stir to coat. Cook, stirring for 2 minutes over medium heat. Remove from heat and let cool completely.
- In a large bowl, combine greens, pepper and roasted pear.
- In a small bowl, whisk together remaining balsamic vinegar, oil, salt and pepper. Drizzle over greens and toss to coat well. Divide among plates and sprinkle with pecans.
Nutrition Facts
Balsamic Pear and Candied Pecan Salad
Calories
200
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
6
%
Carbohydrates
23
g
8
%
Fibre
5
g
21
%
Sugars
15
g
17
%
Protein
3
g
6
%
Sodium
135
mg
6
%
Vitamin A
4500
IU
90
%
Vitamin C
132
mg
160
%
Calcium
60
mg
6
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
