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Winter Kale and Beet Greens Salad with Pear, Gorgonzola and Fennel

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A vibrant, nutrient-filled salad that is tasty and good for you!
Course Salads
Cuisine American
Keyword beet greens, gorgonzola, kale, pear, salad
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 6 servings
Calories 278
Author Laurie McNamara


  • 1 bunch kale leaves leaves stripped and stems discarded
  • 1 bunch beet greens leafy tops from one large bunch of beets
  • 1 small fennel bulb cored and sliced thin
  • 1 red pear sliced thin
  • 1/3 cup chopped pecans
  • 1/2 cup gorgonzola crumbled, more or less to taste
  • 3/4 cup honey poppy seed dressing


  • In a large bowl toss the chopped kale, beet greens and fennel slices together.
  • Divide among bowls or plates.
  • Top with thinly sliced pear, chopped pecans and crumbled Gorgonzola.
  • Season with cracked black pepper and a few spoonfuls of dressing.


Serving: 1g | Calories: 278kcal | Carbohydrates: 19g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 280mg | Potassium: 373mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2324IU | Vitamin C: 32mg | Calcium: 128mg | Iron: 1mg