Here’s a little writing tip for you… If you should ever find yourself racking your brain for writing topics and coming up short, write about cats. Everyone has an opinion on cats. Hopefully your readers’ opinions are favorable, but even if they are not maybe they’ll stick around long enough to tell you that your cats look creepy. It’s okay… ’cause mine totally do.
This week we had a new addition to the family, and like any good mother, I have to share photos and brag. If you’ve been hanging around this blog for awhile you’ve probably met Bilbo by now. Frodo is the new little brother. 10 pounds, 5 ounces, and energetic as heck. Try and stop that guy from climbing your curtains. Just try.
And just to set the record straight: neither of their names were my idea. But once the vet starts referring to you as the “Lord of The Rings Mom,” you just kinda have to go with it. If Lord of The Rings is not the natural transition to talking about spinach and kale salad with pear vinaigrette then I don’t know what is.
This is the perfect salad for fall because it’s hearty and goes well with the warm, comforting dishes that we love this time of year. The pear dressing adds a nice bit of sweetness that livens up the kale and spinach. You can use red kale like I did for color contrast, but any type of kale will do. I liked adding pecans, dried cranberries, lemon zest, and white pepper for extra flavor, but you can easily leave these items out or add in your favorites.
Makes 1/2 cup
1/2 pear, diced
1 Tablespoon water
1 Tablespoon sherry vinegar
1/4 cup extra virgin olive oil
Add pear, water, and sherry vinegar to food processor. Add olive oil in a thin stream with the blade running. Process until smooth, scraping down the sides and re-processing as necessary.
Spinach and Kale Salad
4 large kale leaves, destemmed, and chopped
4 cups spinach leaves, chopped
1/2 pear, sliced
1/3 cup pecans, optional
1/4 cup (fresh or dried) cranberries, optional
zest from 1 lemon, optional
ground white pepper, optional
Add dressing to kale in large bowl. Massage dressing onto kale with your hands, thoroughly rubbing the leaves. (This will help to break down the kale and make it less tough.) Toss with the spinach. Divide the salad among four plates and top with pears, pecans, cranberries, lemon zest, and white pepper if desired.
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