Pear, Kale, Brussel Sprouts, and Fennel Salad with Pomegranate Seeds

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Servings: 4

Ingredients

  • 5 cups finely chopped kale, discard stem ( can substitute with baby kale)
  • 1 fennel bulb, thinly sliced
  • 5 large brussel spouts, grated
  • 1-2 Bartlett pears, thinly sliced
  • 2 cooked and shredded chicken breast cutlets
  • 1 pomegranate, extract seeds
  • 1 lemon
  • 1 bunch red radishes
  • salt in a bowl for dipping radishes
  • Citrus Champagne Vinegar Dressing:
  • 1/4 cup citrus champagne vinegar or apple cider vinegar
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon honey
  • cracked black pepper
  • Juice of 1 lemon
  • 1/2 small shallot, thinly sliced
  • medium-sized platter for serving salad
  • pairing suggestion: homemade warmed naan (Food From My Heart & Home has a Naan recipe)
Recipe Type:
Course:

This is my gorgeous Pear, Kale, Brussel Sprouts, and Fennel Salad with Pulled Chicken and Pomegranate Seeds. It is an eye-catching salad and is also delicious. Goat cheese would pair really well with this salad. The dressing is so delish made from citrus champagne vinegar, olive oil, lemon, honey, shallots, and cracked black pepper. This simple salad is perfect for a Fall or Christmas gathering. Here are the simple directions.

Start by roasting the chicken cutlets at 425 degrees. Season first with garlic powder and sea salt. Check internal temperature which should be 165 degrees.  Pull the chicken cutlets with two forks and set aside.

Next, finely chop the kale and squeeze the lemon on it to soften the tough leaves. Allow it to sit for at least 15 minutes.

In the meantime, grate the brussel sprouts or finely chop them. Next, thinly slice the pears, fennel bulb, and extract the pomegranate seeds (see tip below). A good chef’s knife is highly recommended. Note: you can buy two pomegranates and use one for garnish and extract the seeds from the other. Just a little design tip. If so, cut the pomegranate in half and break into pieces and use as garnish.

How to get the seeds from a pomegranate:

First, cut the pomegranate into quarters. Place the pieces you want to break apart into a bowl filled with water. Break apart the flesh of the pomegranate. The flesh will expose the seeds which will drop to the bottom and the pulp will float to top of water. Skim away the pulp and then carefully drain the water. If you are preparing this salad for a holiday meal, do this step one day ahead, as it’s very messy. Place seeds in an airtight container in fridge.

Making the Dressing.

In a mason jar, add the salad dressing ingredients, add the lid, and shake.

Note: I used a citrus champagne vinegar for this salad but apple cider vinegar will work just as nicely.

Assembling the Salad.

On a medium-sized platter, add the kale, shredded brussel sprouts, sliced fennel, and then artfully place the sliced pear on top of the salad. Top salad with pomegranate seeds and add the radishes and pom pieces as garnish. If serving immediately toss salad with dressing. You may top with some goat cheese if you wish. The pulled chicken can also be placed on top of this salad or placed in a bowl on the side for guests to add to individual salad bowls.

(If you making this salad for 2 people, you will have leftovers for lunch or dinner the next day. In this case keep the dressing on the side.)

Pairs well with my homemade naan which is a must try! If you make this salad, please leave a comment and let me know what you think!