Kale and Pear Salad with Sorghum-Spiced Pecans

That is presentation

That is presentation

This is a great fall salad and makes use of some Southern staples. The dressing was inspired by AnnaShortcakes’ Cider Sorghum Vinaigrette. While we haven’t tasted it, we suspect her version is superior for two reasons: It calls for Bourbon (sorry Anna, we only had the good stuff) and it makes a lot more. This salad will serve two, but you should have leftover pecans. Those who don’t have sorghum are missing out. Use honey or brown sugar on the pecans and substitute your favorite vinaigrette if you must.

Kale and Pear Salad with Sorghum-Spiced Pecans

  • 2-3 cups fresh kale, chopped
  • 1 pear, cut in wedges
  • 1-2 ounces crumbled blue cheese
  • sorghum-spiced pecans
  • sorghum vinaigrette

Toss kale with vinaigrette. Divide between two plates. Divide pear slices and cheese between the two plates. Sprinkle each with desired amount of pecans.

Candied Pecans

  • 2 cups pecan halves
  • 4 tbsp butter
  • 1/4 cup sorghum
  • 1/2 tsp ground cardamom

Line a baking sheet with parchment paper. Melt butter in a two-quart saucepan over medium heat. Stir in sorghum and spice. Add pecans and stir to coat. Stir constantly while the sauce thickens, once almost all the liquid evaporates, about five-eight minutes. Once the nuts are coated and the mix is thick, pour the nuts onto the prepared baking sheet. Spread out into one layer. Allow to cool.

Sorghum Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 2 tbsp cider vinegar
  • 1 tbsp sorghum
  • 1 tbsp sherry
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • black pepper to taste

Whisk all the ingredients together in a small bowl. Toss over greens.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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21 Responses to Kale and Pear Salad with Sorghum-Spiced Pecans

  1. sallybr says:

    Wow! Such creative mixture of flavors! lovely recipe, perfect for the season….

  2. Looks lovely – I had to google sorghum though as I was not familiar with it!

  3. Eva Taylor says:

    I’ve gotta find me some sorghum because this salad looks and sounds incredibly delightful. Nicely done with the pecans too and I love the crumbled blue over this. Very tasty.

  4. cecilia says:

    I am a pear addict, so this looks just like what i have for lunch if you swapped the pecans for walnuts!!

  5. nrhatch says:

    That’s gorgeous!

  6. laurasmess says:

    I’ve never eaten sorghum (I had to google what it was) but this recipe looks perfect. Healthy too, woop! Thanks Greg 🙂

  7. Ahhh…sorghum. Rick’s parents would bring us a can when they would travel up to ARK. We keep walnuts for everything — salads, cereal, sandwich spreads –Rick would love sweet pecan pieces in the sandwiches. I will look for sorghum spiced pecans, or can we just dip them in sorghum?

  8. Annie Simpson says:

    Woodford Reserve has a Kentucky Bourbon and Sorghum Vinaigrette! http://www.bourbonbarrelfoods.com

  9. I am so glad I inspired you! Your salad looks divine! I can’t wait to try this.

  10. ChgoJohn says:

    You really did plate that salad beautifully, Greg. I bet it gets rave reviews whenever you serve it — and rightly so.

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  12. How did I miss this?! All my favorite things. What a wonderful fall salad.

  13. I put cardamom in my spiced pecans, too, Greg! 🙂 They pair so well with chevré and pear. Looks heavenly. – Shanna

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