FLOATING KITCHEN
Seasonally inspired recipes from 42.79 N, 70.81 W
Autumn Kale Salad with Sautéed Pears
In the last two weeks, my taste buds have taken on a slight preference for comfort foods. But leafy green salads are still very high on my priority list. I crave salads all year long, not just in the warmer months. Especially when they’re filled with local, seasonal ingredients.
This Autumn Kale Salad with Sautéed Pears is my current obsession. It incorporates so many of my favorite Fall flavors, like fresh apple cider and maple syrup. And it highlights what I consider to be one of the most underappreciated Fall fruits: pears.
Pears always seem like they are playing second fiddle to apples. I mean, I love apples. Who doesn’t!?!? And admittedly, I’ve been on a bit of an apple spree myself these days. But pears deserve to be taken seriously once in a while, too. So I always make it a point to give them the spotlight in a couple different recipes over the course of their season.
For previous pear perfect recipes (say that three times fast!), check out these appetizers, this cake and this breakfast essential!
For the base of this salad, I used tender, baby kale. But you could use whatever greens you love (baby spinach would be excellent!). I added in red grapes, pecans and blue cheese crumbles. But the real showstopper in this recipe is the sautéed pears. Slightly softened, flavored with both apple cider and maple syrup, and so gosh darn pretty that it seems like a shame to chop them up, they are the perfect topper for all your leafy green bowls this Fall.
Choose pears (I used Bartlett pears for this recipe) that are ripe, but still a bit firm when pressed. Because you don’t want them getting too soft and mushy when you cook them. That would be no bueno.
What are your favorite ways to use pears this time of year? I would love to hear your ideas!
Cheers,
Liz
Ingredients
- 1/2 cup apple cider
- 2 tablespoons maple syrup
- 2 pears, halved and cored
- 2 tablespoons extra-virgin olive oil
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- About 6 cups baby kale
- 1 cup seedless grapes, halved
- 1/2 cup pecans
- 1/4 cup blue cheese crumbles
Instructions
- In a skillet over medium-high heat, bring the apple cider and maple syrup to a simmer. Add the pear halves to the cooking liquid, placing them cut side-down. Then sauté the pears for about 5 minutes, or until slightly softened, occasionally spooning some of the cooking liquid over top as they cook.
- Carefully remove the pears from the skillet and place them on a clean plate. Set aside.
- Whisk the olive oil, mustard, salt and black pepper into the remaining cooking liquid. Remove the skillet from the heat.
- Add the kale to a large bowl. Pour some of the warm dressing over the kale, tossing until the leaves are well coated. You may not use all the dressing, depending on your taste preferences.
- Divide the kale between two bowls. Top with the grapes, pecans, blue cheese and the sautéed pears. Serve immediately.
Chai Spiced Apple Scones with Apple Cider Glaze
Things have been looking overly orange around here these past couple of weeks. Carrots, squash and deeply hued Fall spices have all taken center stage. Both on the blog and in my real life.
Not that I’m complaining, per se. Because orange is one of my favorite colors. And orange-colored foods are some of my favorite foods. But I think it’s about time we had a little break from all the orange. There are so many other colors worth exploring!
In an effort to try and bring a little green back into my life, I’ve been on a serious leafy green salad kick (look for that recipe coming out next week!). And I’m also attempting to make a dent in an overly ambitious haul of red apples. Which means apple pie, apple crisp and maybe even an apple cocktail or two (or three!) are all going to be on repeat for the foreseeable future.
But for now, we’ve got apple scones.
These Chai Spiced Apple Scones with Apple Cider Glaze are my most recent apple creation and they just scream Fall. Loaded with chunks of chopped apples and cozy chai spices (the combination which was inspired by this recipe from Pastry Affair), they are the perfect baked good to enjoy on a cool, crisp Autumn morning. And don’t skip the fresh apple cider glaze. Because really, what’s a scone without a hefty drizzle of something sticky and sweet on top.
You can use any kind of apple you like. And you don’t even need to bother peeling them. Just chop them up relatively small and uniform (around the size of an almond) so they cook up evenly in the scones. Easy peasy. And on the breakfast table in no time!
I’m sharing the recipe for these Chai Spiced Apple Scones with Apple Cider Glaze as part of our monthly seasonal eating initiative organized by Becky from Vintage Mixer. Be sure to check out Becky’s October Produce Guide for recipe suggestions on everything from pears to pumpkins! And for even more inspiration, click on the links below to see what some of my blogging friends whipped up this month.
Cheers,
Liz
Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle
Ingredients
- For the Scones
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. ground cardamom
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground black pepper
- 1/2 cup (8 tablespoons) unsalted butter, cubed and chilled
- 2/3 cups plus 1 tablespoon heavy cream, divided
- 1 egg
- 1/4 tsp. vanilla extract
- 1 1/2 cups chopped apple
- For the Apple Cider Glaze
- 1/2 cup powdered sugar
- 2 tablespoons apple cider
- 1/8 tsp. ground cinnamon
Instructions
- Pre-heat your oven to 425 degrees. Line a large baking sheet with parchment paper and set it aside.
- In the bowl of your food processor with the blade attachment, combine the flours, 1/2 cup of the sugar, baking powder, baking soda, salt and spices. Add the cold butter and pulse until you have a coarse crumb.
- In a small bowl, whisk together 2/3 cups of the heavy cream with the egg and vanilla extract. Then add this liquid mixture to your food processor and pulse until the dough has just come together.
- Turn the dough out onto a floured work surface and use your hands to fold in the chopped apple, being careful not to overwork the dough. The dough will be slightly wet and sticky. You can lightly flour your hands to help prevent the dough from sticking.
- Shape the dough into a round disk, flattening it so it’s about 1-inch thick. Then cut the disk into eight wedges. Transfer the wedges to your prepared baking sheet, leaving 1 to 2-inches between them. Then brush the tops of the wedges with the remaining tablespoon of heavy cream and sprinkle with the remaining tablespoon of sugar. Transfer the baking sheet to your pre-heated oven and bake the scones for 15-18 minutes, or until golden brown around the edges. Remove the baking sheet from your oven and allow the scones to rest for 10-15 minutes before transferring them to a wire rack to continue cooling.
- To make the glaze, combine the powdered sugar, apple cider and cinnamon in a small bowl until smooth. Then drizzle the glaze over the scones before serving.
- These are best when enjoyed on the day of baking. Leftovers can be stored in an airtight container at room temperature for 1 day.
October Eat Seasonal Recipes
Smoky Pumpkin Black Bean Chili by She Likes Food
Cheddar Chipotle Sweet Potato Soup by Healthy Seasonal Recipes
Apple Cinnamon Scones by Completely Delicious
Instant Pot Red Velvet Beet Soup by Letty’s Kitchen
Roasted Delicata Squash, Fig and Persimmon Wild Rice Salad by Flavor the Moments
Apple Cinnamon Baked Oatmeal by JoyFoodSunshine
Spaghetti Squash Shakshuka by Kitchen Confidante
Curried Cauliflower Quinoa and Lentil Salad by Food for My Family
One-Skillet Zucchini Lasagna by Vintage Mixer
Creamy Chicken and Mushroom Stuffed Peppers by Foodie Crush
Stay in Touch
