Low GI Honey Walnut and Pear Salad

This salad is so delicious, you’ll make it a regular a lunch, or even as a starter at dinner.

Serves 4-6



  • 1 cup dry brown lentils
  • 1 bunch kale (roughly 6-8 cups shredded) . or spring mix if you prefer
  • 2 tbsp olive oil
  • ¼ -½ radicchio, grated
  • 1 thinly sliced pear
  • 2 tbsp shaved pecorino or parmesan cheese
  • ½ cup walnuts
  • 2 tbsp honey
  • pinch cayenne
  • ⅛ tsp kosher salt
  • 1 tsp water


  • 2 tbsp extra virgin olive oil
  • 2 tbsp nut oil (hazelnut or walnut)
  • 3 tbsp sherry vinegar
  • 2 tsp honey
  • ½ tsp kosher salt
  • pepper to taste


For the Walnuts: Preheat oven to 350˚F. On a parchment lined cookie sheet drizzle the walnuts with the honey, cayenne, salt and water. Toss to combine and bake for 12 minutes.

To Cook the Lentils: Bring a 3 cups of water to a boil in a med pot, add the lentils. Be sure to use a large enough pot as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Let cool.

Make the Dressing: Combine all the dressing ingredients in a small jar and shake. Set aside.

  1. Shred the kale and place in a large bowl, drizzle 2 tbsp of olive oil over the shredded kale and massage for 1 minute until the kale has softened.
  2. Add in the radicchio, lentils and sliced pear. Add all of the dressing and toss to combine.
  3. Divide salad into 6 bowls.
  4. Sprinkle with walnuts and cheese and serve!



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