So hearty with so many feel-good components! This pear salad recipe, with lemon rosemary rooster, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!
Anybody else nonetheless rolling from the vacations? I really feel like I’ve gained 10 kilos between Thanksgiving and Christmas with all of the stuffing, cream pies, and corgi sugar cookies I’ve been stuffing down my gullet the final month.
It’s been completely superb. I nonetheless have some leftover corgi sugar cookies hoarded away in my purse. SHHHHHH.
However I additionally want all my veggies now, after which some to make up for the vacations, and this salad makes it nearly too straightforward to get in all my vitamins.
With massaged kale, brussels sprouts, pear, pomegranate, and the juiciest marinated lemon rosemary rooster thighs, I can eat this for the complete month of January. The candied walnuts, crumbled blue cheese and honey Dijon dressing additionally assist tremendously.
- 1 ½ kilos boneless, skinless rooster thighs
- 6 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon chopped recent rosemary leaves
- Kosher salt and freshly floor black pepper, to style
- 6 cups shredded kale
- 3 cups shredded brussels sprouts
- 2 inexperienced onions, thinly sliced
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 bosc pear, sliced
- 3 clementines, peeled and segmented
- ½ cup pomegranate arils
- ¾ cup candied walnuts
- ½ cup crumbled blue cheese
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In a gallon measurement Ziploc bag or massive bowl, mix rooster, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at the least 2 hours to in a single day, turning the bag often. Drain the rooster from the marinade.
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Warmth 1 tablespoon olive oil in a forged iron grill pan over medium-high warmth.* Working in batches, add rooster to the grill pan in a single layer and prepare dinner till golden brown and cooked by means of, reaching an inner temperature of 165 levels F, about 4-5 minutes per aspect.
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In a big bowl, mix kale, brussels sprouts and inexperienced onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Therapeutic massage till the kale begins to melt and wilt, about 1-2 minutes; season with salt and pepper, to style. High with pear, clementines, pomegranate, walnuts and blue cheese.
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Serve instantly.
*In the event you wouldn’t have a forged iron grill pan, it’s also possible to use a big forged iron skillet.
