When I think of a winter salad, this is what comes into my brain; and since this was dreamed up between my husband and I while I warmed up in front of our fireplace on a cold evening in Nashville, I would like to think the vibes were good from the start.
Like Stefan always said (Bill Hader’s iconic character from SNL): this salad has everything – strong collard greens softened and dulled with the help of a massage and some lemon, warm roasted pears with caramelization on its edges, creamy and tangy goat cheese, warming and spicy candied ginger, and smoky rough chopped almonds. Get it all in the same bite and its pure flavor heaven. It’s tasteful without being complicated, which is a great combination if you ask me.
If you make this ahead, hold the dressing until the last minute. The pears are lovely warm or at room temperature, which helps make it flexible if you want to turn this into meal prep throughout the week too. Even add a protein! Once you do add the dressing though, enjoy to your hearts content and watch the faces you are serving it to light up with pure excitement.
Winter Market Salad with Collard Greens, Roasted Pear, Goat Cheese, Candied Ginger and Smoked Almonds
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small bowl or jar for vinaigrette
- Knife and cutting board
Ingredients
Salad
- 1 large bunch collard greens stems removed and leaves finely sliced
- 1 tablespoon lemon juice for massaging
- Pinch of salt
- 2 ripe but firm pears cored and sliced
- 1 tablespoon olive oil for pears
- 2 ounces goat cheese crumbled
- 2 tablespoons candied ginger finely chopped
- ⅓ cup smoked almonds chopped
Lemon Olive Oil Vinaigrette
- 3 tablespoons olive oil
- 1 ½ tablespoons fresh lemon juice
- 1 teaspoon honey or maple syrup
- ½ teaspoon Dijon mustard
- ⅛ teaspoon salt
- Black pepper to taste
Instructions
- Place the sliced collard greens in a large bowl. Add the tablespoon of lemon juice and a pinch of salt. Massage the greens with your hands for 1 to 2 minutes until they darken, soften and reduce in volume.
- Preheat the oven to 400°F. Line a baking sheet with parchment. Toss the pear slices with 1 tablespoon of olive oil and spread in a single layer. Roast for 15 to 20 minutes until lightly caramelized and tender. Let them cool slightly.
- In a small bowl or jar, whisk or shake together the olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt and black pepper until emulsified.
- Add the roasted pear slices to the bowl with the collards. Top with goat cheese crumbles, candied ginger and chopped smoked almonds.
- Drizzle with the lemon vinaigrette and gently toss. Taste and adjust with more lemon or a pinch of salt if needed. Serve immediately.
Notes
Candied ginger adds a warm sweetness; feel free to use less if you want it more subtle.
Smoked almonds bring a deep cozy flavor; regular roasted almonds work too.
This salad holds well for meal prep if you keep the dressing separate until serving.