The other day, I was in a local Asian grocery store in Jersey City, looking for out-of-season figs and the woman behind the register started to explain that while she didn’t have figs, she got some really fresh, delicious pomegranates in (that are also typically out of season at this time.)
I’m an easy sell, so while I left without figs, I picked up the pomegranates and made this salad!
Now, I realize that we have officially started spring, so this salad seems ill-timed, BUT, I personally LOVE winter produce, and since food items are accessible all year round and it’s the tail end of winter, I figured I’d give it one last shot!
Pomegranates, pears, and kale scream cozy winter, as does a herb-roasted pork tenderloin. Lu has been loving more pork recipes lately, so I’ve been trying to build up some easy ones, and this is definitely easy!
The pork is roasted with some dried herbs and sliced and served over a bed of kale mixed together with a simple dressing, pear noodles (perfectly sweet!) and pecans for some extra crunch.
This is a great bring-to-work salad, since the kale is nicer when it’s wilted a bit and softened.
I love spiralizing pears, just make sure you find a pear that’s medium in ripeness – an overripe pear will turn into mush when you spiralize it!
So let’s officially bid adieu to winter and say hello to spring with this salad!
Nutritional Information & Recipe