Winter Kale and Beet Greens Salad with Pear, Gorgonzola and Fennel
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant winter salad combining tender kale and beet greens with pear, pecans, blue cheese, and fennel. Nutrient-dense, refreshing, and makes an excellent side or light lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch kale leaves (leaves stripped and stems discarded)
- 1 bunch beet greens (leafy tops from one large bunch of beets)
- 1 small fennel bulb (cored and sliced thin)
- 1 red pear (sliced thin)
- 1/3 cup chopped pecans
- 1/2 cup gorgonzola (crumbled, more or less to taste)
- 3/4 cup honey poppy seed dressing
At a glance
PER SERVING · TIME 35M
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
- Cook
- 25m
- Sodium
- 539mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 182mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.