Pear Kale and Fig Salad with Quinoa and Goat Cheese
Fall flavours in one big salad. The perfect accompaniment to your Thanksgiving meal.
Yields6 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins
Figs
1cupdried Black Mission figs
½cupMadeira, Marsala or another sweet wine
Dressing
2tspgrainy Dijon mustard
3TbspSherry vinegar
¼tspsalt
fresh ground black pepper to taste
¼cupolive oil
Base
8cupskale, washed and dried, ribs removed and leaves chopped
1cupcooked quinoa, cooled
2pears, cored and sliced thinly
¼cupdried apricots, halved
¼cuppumpkin seeds, toasted
¼cupgoat cheese, crumbled
1
Remove stems from figs and quarter each. Place the Madeira, or whichever sweet wine you are using, in a small saucepan. Bring to a simmer and add the quartered figs. Remove from heat and let sit until cooled and the figs have plumped. Remove the figs from the liquid, reserving the leftover sweet wine for the dressing.
2
Make the dressing. In a small bowl combine the leftover sweet wine, Dijon mustard, Sherry vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Check for seasoning.
3
In a large salad bowl combine the kale, quinoa, sliced pears, poached figs and apricots. Drizzle with some of the dressing, tossing to coat everything. You may not need to use all the dressing.
4
Sprinkle salad with the toasted pumpkin seeds and crumbled goat cheese.
8cupskale, washed and dried, ribs removed and leaves chopped
1cupcooked quinoa, cooled
2pears, cored and sliced thinly
¼cupdried apricots, halved
¼cuppumpkin seeds, toasted
¼cupgoat cheese, crumbled
Directions
1
Remove stems from figs and quarter each. Place the Madeira, or whichever sweet wine you are using, in a small saucepan. Bring to a simmer and add the quartered figs. Remove from heat and let sit until cooled and the figs have plumped. Remove the figs from the liquid, reserving the leftover sweet wine for the dressing.
2
Make the dressing. In a small bowl combine the leftover sweet wine, Dijon mustard, Sherry vinegar, salt and pepper. Slowly whisk in the olive oil until the dressing is emulsified and smooth. Check for seasoning.
3
In a large salad bowl combine the kale, quinoa, sliced pears, poached figs and apricots. Drizzle with some of the dressing, tossing to coat everything. You may not need to use all the dressing.
4
Sprinkle salad with the toasted pumpkin seeds and crumbled goat cheese.
Notes
Pear Kale and Fig Salad with Quinoa and Goat Cheese
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