Shared by Erin Gleeson
Shared by Erin Gleeson
Kale Hazelnut Salad
Yield: 2 servings
Kale Hazelnut Salad
Yield: 2 servingsThis recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for carrot salad with chickpeas, quinoa, and pepitas, sesame farro salad, and challah.
Ingredients
- 2 pears, thinly sliced
- ¾ cup hazelnuts, chopped
- 8 small handfuls of baby kale, mixed greens or arugula
- Seeds from 1 pomegranate
- 4 oz. shaved hard pecorino
Erin’s Favorite Vinaigrette:
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons soy sauce or Braggs aminos
- 2 teaspoons toasted sesame oil
Preparation
Step 1
Up to an hour before serving, place kale in a big bowl and toss with your favorite vinaigrette.
Step 2
Scatter all other ingredients on top of the greens so they are visible, mixing just a bit in.
Step 3
Drizzle a little more dressing over the top.
Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.
