Some days you just need a big salad. Ya’ feel me? Some fresh, green goodness packed with flavor and a nice crunch. But, as good as that sounds, it also kinda sounds like a lot of work, right? Wrong. I’ve got a salad for you that checks all of the boxes and takes all of five minutes to whip together. That’s right, this goat cheese & pear kale salad does it all!
I can’t decide what part of this salad I like best. Adding goat cheese to anything automatically makes me feel fancy, so there is that. The pear adds the perfect touch of sweetness. And the pecans are somehow both crunchy and buttery smooth all at the same time- basically, they’re a wizard. Then, there is the Kale Beet Blend which is the secret to this deliciousness coming together in 5 minutes. So hard to pick! First world problems, I know I know.
I actually made a double batch of this salad and used it for lunches throughout the week. I topped it with some shredded chicken and BOOM, complete meal. PSA: Shredded chicken is the EASIEST thing to make in the instant pot (pressure cook for 23 minutes then use electric beaters to shred!) I make it every single week.
Okay, back to the salad. Like I said, the Mann’s Kale Beet Blend is SUCH a time saver. No chopping kale or slicing beets- it’s all done for you! I’ve used Mann’s Veggie Blends multiple times now and I don’t think I’m ever going back, they’re too stinkin’ convenient! And, if you’re thinking they’re like most salad blends- i.e. soggy, browned, and bland- think again, they’re totally not. Fresh as fresh can be!
My advice to you? Make a double batch of this. Trust me. You’ll thank me later.
And don’t forget to pin this recipe to your Pinterest board! You won’t want to lose it!
Goat Cheese, Pear & Kale Salad
- 1 bag of Mann’s Kale Beet Blend
- 1 pear diced
- 4 oz goat cheese crumbled
- ⅓ cup pecans roughly chopped
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp honey
- dash S & P
- In a large bowl combine kale beet blend, pear, goat cheese and pecans. Toss until all ingredients are evenly distributed.
- In a small dish combine balsamic vinegar, olive oil, honey, and S&P. Whisk well with a fork.
- Drizzle balsamic mixture over kale beet mixture and toss to coat.
- Serve immediately or store in the refrigerator in an airtight container for 3-5 days.
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**This blog post has been sponsored by Mann’s. However, all content and thoughts are my own**