Food & Cooking Recipes Salad Recipes Raw Kale Salad with Gouda, Pear, and Walnuts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 15 mins Servings: 4 The chives offer a mild onion flavor to this unconventional salad. Include the herb's blossoms for visual appeal. Ingredients ½ cup walnuts, coarsely chopped 1 tablespoon sherry vinegar 1 tablespoon extra-virgin olive oil Coarse salt and ground pepper 1 bunch Russian kale (about 1 ¼ pounds), tough stems removed and leaves torn into bite-size pieces 2 ½ ounces goat's milk gouda, cut into ½-by-¼-inch pieces 6 chives, cut into 1-inch lengths 1 Anjou pear, halved, cored, and very thinly sliced crosswise Directions Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine. Cook's Notes Look for baby Russian kale for this salad. It's much more tender and flavorful than the other varieties. Print