So hearty with so many feel-good ingredients! This pear salad recipe, with lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!
Anyone else still rolling from the holidays? I feel like I have gained 10 pounds between Thanksgiving and Christmas with all the stuffing, cream pies, and corgi sugar cookies I have been stuffing down my gullet the last month.
It’s been absolutely glorious. I still have some leftover corgi sugar cookies hoarded away in my purse. SHHHHHH.
But I also need all my veggies now, and then some to make up for the holidays, and this salad makes it almost too easy to get in all my nutrients.
With massaged kale, brussels sprouts, pear, pomegranate, and the juiciest marinated lemon rosemary chicken thighs, I can eat this for the entire month of January. The candied walnuts, crumbled blue cheese and honey Dijon dressing also help tremendously.
- 1 ½ pounds boneless, skinless chicken thighs
- 6 tablespoons olive oil, divided
- 3 cloves garlic, thinned
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, to taste
- 6 cups shredded kale
- 3 cups shredded brussels sprouts
- 2 green onions, thinly sliced
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 bosc pear, sliced
- 3 clementines, peeled and segmented
- ½ cup arils pomegranate
- ¾ cup candied walnuts
- ½ cup crumbled blue cheese
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In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
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Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
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In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
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Serve immediately.
*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
