Kitchen notes · a little help before you start
Winter Balsamic Kale Salad with Havarti Crisps
Winter Balsamic Kale Salad with Havarti Crisps is made with havarti cheese, kale, and balsamic vinegar.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Allow for cooling
Include the cooling stage before the next step.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
havarti cheese (shredded)
In the method: Havarti Crisps Pre-heat oven to 350°F.
kale (curly or tuscan; shredded into bite sized pieces washed and dried)
In the method: Kale salad To remove any bitterness from the kale, give it a 'massage' for 2-3 minutes or until it turns a darker green and is slightly 'wilted'.
pear (sliced)
In the method: Toss the kale, pear, pecans, and cubed havarti in the dressing.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1/2 cup havarti cheese (shredded)Ingredient note
Source: 8 cups kale (curly or tuscan; shredded into bite sized pieces washed and dried)Ingredient note
Source: 1 pear (sliced)Ingredient note
Source: 1/3 cup toasted pecans (coarsely chopped)Ingredient note
Source: 1/2 cup havarti cheese (cubed)Ingredient note
Source: 2 tablespoons balsamic vinegarIngredient note
Source: 2 tablespoons olive oilIngredient note
Source: 1 tablespoon maple syrupIngredient note
Source: 1/4 teaspoon Dijon mustard
How to make it
0 of 8 steps completeMake room for Winter Balsamic Kale Salad with Havarti Crisps
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Top with havarti crisps prior to serving.
A few questions you might have
What should I prepare first?
Set out the oven and baking sheet. Start with this step: Havarti Crisps Pre-heat oven to 350°F.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What happens at the end?
Top with havarti crisps prior to serving.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Storage This salad should be served immediately after dressing in the vinaigrette, and does not keep well for leftovers. You can prep components of the salad ahead and assemble just before serving: pre wash + shred the kale (wait until just before serving to massage it) up to 7 days ahead shake up the vinaigrette up to 2 weeks ahead toast the pecans up to 1 month ahead bake the havarti crisps up to 24 hours ahead; store in an open container Do not slice the pear or cheese until just before serving.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
