Kale salad. My safe happy meal for when I'm on the go. The thing I love most about kale salad is that it lasts, for so long, so you can made oodles of it and eat it for breakfast lunch or dinner! It really only gets better with time as it marinates in the fridge, mm mm!

This particular recipe is one I came up with on the spot, using the ingredients I happened to have on hand at the time. The combination was actually perfect, pairing the sweet pear with its bestie, walnuts, and that salty feta completing the equation.

I always use quinoa in my kale salads to bulk it up a little more, adding some needed protein and a different texture. 

Pear Kale Salad with Balsamic & Honey Dressing
Serves 4

1 cup quinoa
1 small bunch of kale, washed, dried, and ripped up into bit size pieces
1 pear, thinly sliced
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1/2 cup walnuts, chopped and roasted
Crumbled feta (use you're discretion)

Combine 1 cup of quinoa with 2 cups of water and a few pinches of salt. Bring to a boil then reduce heat to low and cover for 15 minutes, stirring occasionally. Remove from stovetop and keep it covered to ensure ample fluffiness.

Pan roast walnuts on stove top or in the oven. Watch closely as they burn ever so quickly.

Once kale is washed, ripped up, and dry, combine with all ingredients. I never feel the need to follow any sort of process with salad, it's all going to get dressed at some point so may swell throw it all together now! Toss.

Balsamic & Honey Dressing
makes 1/2 cup

1/4 cup balsamic vinegar 
1/4 cup olive oil
1 tsp salt
2 tbsp dijon mustard (smooth)
2 tbsp honey
pepper to taste

Combine all of the above in a blender. Blend until thick and creamy.

Drizzle on prepared salad (eyeball it) and toss (a lot) to ensure coating. Kale needs to be worked a lot to take on the flavour of the dressing!

And voila! Refrigerate leftovers and enjoy for 5-6 days more.