Publix Aprons

Pear and Kale Salad with Sweet Potatoes and Parmesan

Pear and Kale Salad with Sweet Potatoes and Parmesan
Total Time:
40 minutes
Active Time:
20 minutes


Aluminum foil
3 medium sweet potatoes (1 1/2 lb)
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 bunch kale (8 oz)
1/4 cup fresh basil leaves
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 medium red Bartlett (or Bosc) pears
1/2 cup shaved Parmigiano-Reggiano cheese


  1. Preheat oven to 400°F. Line baking sheet with foil. Peel potatoes and cut into 1/2-inch cubes; toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange potatoes on baking sheet in an even layer; bake 20–25 minutes, stirring twice during baking, or until tender and starting to brown.
  2. Remove kale leaves from stems (discard stems) and chop leaves into bite-size pieces. Cut basil leaves into thin strips and toss with kale.* Combine in a screw-top jar: remaining 3 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cover and shake (or whisk in bowl). Toss kale mixture with 1/4 cup dressing (the acid in the dressing will help tenderize the kale).
  3. Remove core from pears and slice thinly. Arrange greens on 6 salad plates; top each with even amounts pear slices and sweet potatoes, then drizzle with remaining 2 tablespoons dressing. Top with cheese; serve.
*Tip: For more tender kale, place in large bowl and drizzle with a small amount of olive oil. Toss for about 1 minute or until kale softens, shrinks slightly, and becomes a deep green color.
NOTE: Add one of these toppings for extra flavor: a sprinkle of toasted, coarsely chopped hazelnuts, slivered almonds, or dried cranberries.

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Nutritional Information

CALORIES (per 1/6 recipe) 250kcal; FAT 11.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 5mg; SODIUM 360mg; CARB 32g; FIBER 6.00g; SUGARS 14g; PROTEIN 5g; CALC 15%; VIT A 340%; VIT C 80%; IRON 8%

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