Wilted Kale Salad with Poached Pears, Lemon-Glazed Carrots, and Roasted White Beans

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Wilted Kale Salad

I hope everyone out there who celebrates Thanksgiving had a great one! For the 4th year in a row, I was up in Maine with family doing the veg-centric Thanksgiving thing. Luckily, travel was pretty uneventful, our meal was utterly delicious, and now I’m back…craving something light to counter the heaviness of Thursday’s meal (and the leftovers I’ve been eating every day since!).

Enter this salad. Each component of this salad could easily be a post unto itself… the wilted kale and carrots would make great side dishes, the pears would make a great dessert (or blended, would make a great sorbet!), and the roasted white beans would make a great snack. Together, they make a wonderful, light, yet surprisingly filling salad–perfect for the winter and absolutely perfect for a post-Thanksgiving treat!

Wilted Kale Salad with Poached Pears, Lemon-Glazed Carrots, and Roasted White Beans

(Printable Recipe)

Poached Pears Ingredients:

1 bosc or Anjou pear–peeled, quartered, and cored

2 cups water

1 cup white wine (I used vinho verde)

1/4 cup sugar

1/4 cup orange juice

pinch salt

1/2 tablespoon black peppercorns

Poached Pears Method:

*Mix wine, water, orange juice, sugar, salt, and black peppercorns in a medium sized sauce pan. Heat over medium until sugar dissolves, stirring occasionally.


*Once sugar is dissolved, add pear pieces. Heat over a low boil/simmer until pears are tender, for about 15-25 min, depending on the pears used/ripeness. Turn the pears occasionally for even poaching. Set aside and let cool in poaching liquid.


Roasted White Beans Ingredients:

1 cup canned white beans–rinsed well

1 tablespoon olive oil

1 teaspoon Sriracha (or other hot sauce)



Roasted White Beans Method:

*Preheat oven to 400 degrees F. Add beans to a baking dish. In a small bowl, mix oil, hot sauce, salt, and pepper. Add the oil mixture to the beans. Roast 15 minutes. Stir. Roast additional 15 minutes. Remove from oven, set aside.



Lemon-Glazed Carrots Ingredients:

1/2 pound carrots–washed, peeled, ends removed

juice/zest from 1 lemon

1 teaspoon whole grain mustard

1/4 teaspoon cumin

1 tablespoon agave

olive oil



Lemon-Glazed Carrots Method:

*Preheat oven to 400 degrees F. Cut carrots into oblong slices. Add to baking dish with 1-2 tablespoons olive oil, salt, and pepper. Roast 30 minutes, turning after 15 minutes.


*Whisk lemon juice, mustard, agave, and cumin. Add lemon mixture to carrots after they’ve roasted for 30 minutes. Stir and leave in oven until ready to serve salad. (reserve lemon zest for garnish).



Wilted Kale Ingredients:

2 tablespoon olive oil

1/2 teaspoon red pepper flakes

1 clove garlic–minced

1/2 pound kale–washed, roughly chopped

juice from 1/2 lemon

1 tablespoon apple cider vinegar



Wilted Kale Method:

*Heat olive oil over medium low in a large sauté pan. Add red pepper flakes. “Infuse” oil for about 5 minutes. Add garlic. Saute 5 minutes. Add kale. Turn heat to medium.


*Wilt the kale over medium heat, stirring occasionally. Add salt and pepper. Once barely wilted (kale should still have a little bite), add lemon juice and vinegar. Adjust seasoning. Set aside.



Putting It Together:

*Slice poached pear. Plate kale. Add carrots, pear slices, and roasted beans. Garnish with lemon zest and fresh herbs. Enjoy!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. I love wilted lettuce salads. This ones sounds awesome, Tiffany! Have a wonderful week ahead. 🙂

  2. You’re right, each component could be a separate post. This is colorful, healthy and looks so delicious; as I sit here eating a slice of Sweet Potato Pie :)!!

  3. Wow! Such interesting seasoning in each component of this salad. I should try some or all of these things.

  4. Winter salads are on this weeks menu after the hearty Thanksgiving feast! The Wilted Kale Salad is a fabulous meatless dinner recipe!

  5. Your Thanksgiving sounded lovely, I bet Maine was amazing this time of the year! Your salad sounds like a perfect compliment to any holiday dinner:-) Gorgeous, Hugs, Terra

  6. Glad to see you back in action with this flavorful kale salad…

  7. It all looks amazing. I hope you had a wonderful Thanksgiving my friend. 🙂