Jessica in the Kitchen · by Jessica Hylton★ 5.0 (15)
Pear and Gorgonzola Salad
NUTRITION · PER SERVING10M COOK
CAL 13%·PRO 2%
CARBS 31G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER24G TOTAL SUGAR
FAT 15G53% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A leafy kale salad with pear, candied pecans, dried cranberries, and tangy blue cheese. Dressed with apple cider vinaigrette, this salad balances sweet, savory, and sharp flavors.
mainamericansaladgluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 3 cups kale (de-stemmed, washed and torn)
- 1 pear (sliced thinly)
- 2 tablespoons dried cranberries
- 2 tablespoons candied pecans
- 3 tablespoons vegan blue cheese (crumbled)
- 2 tablespoons vegan honey alternative (or agave nectar)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 10M
CAL 13%·PRO 2%
CARBS 31G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC3G OTHER24G TOTAL SUGAR
FAT 15G53% OF CAL
2G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 441mg
- Total sugar
- 24g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 182mg
- Calcium
- 64mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 441MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.