Kale, pumpkin and bulgur salad with pear vinaigrette

Instructions

1. Pour the bulgur into a medium heat-proof bowl and add 1/2 teaspoon salt. Bring 1 cups of water to a boil in a small pot, then pour it over the bulgur. Let steam for at least 10 minutes, then drain. Prepare the kale, cut and place in a large bowl.
2. While the bulgur steams, make the vinaigrette: In a medium-sized skillet, melt the butter. When it's just starting to color and smell fragrant, add the almonds, shallot, coriander seeds, and red pepper flakes. Cook, stirring, until the shallots relax and the butter starts to brown, 3 to 4 minutes. Add half of the diced pears, 1/2 teaspoon salt, lemon juice, and apple cider vinegar. Cook until the pear has absorbed much of the liquid, but you still have a fair amount of liquid vinaigrette in the pan.
3. Pour the vinaigrette over the kale ribbons and stir gently so that the kale wilts under the heat of the dressing. Add the drained bulgur, the cubed pumpkin and the remaining pear. Mix in the grated cheese, taste for salt and lemon, and ENJOY THE AUTUMN!

• Servings : 4-6
• Ready in : 15 Minutes
• Course : Appetizers
• Recipe Type : beef, Salads
• Ingredient : Almonds, Apple cider vinegar, Bulgur, Butter, Coriander, Kale, Lemon juice, Onion, Parmesan cheese, Pears, Pumpkin, Red pepper flakes, Salt, Shallot