Pear & Kale Salad

Pear & Kale Salad

Pear & Kale Salad


4 servings


  • For the dressing:
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice, (1 lemon)
  • 1 tablespoon honey
  • ½ teaspoons kosher salt
  • ¼ teaspoons freshly ground black pepper
  • For the salad:
  • 6 cups torn kale leaves
  • 1 cup baby arugula
  • 1 large ripe pear, thinly sliced
  • ¼ cup toasted almonds, (or nuts of your choice)
  • ¼ cup pomegranate seeds
  • 2 tablespoons roasted sunflower seeds
  • 1 ounce Manchego cheese, shaved


    To make the dressing:
  1. Combine the olive oil, lemon juice, honey, salt and pepper in a jar with a screw-top lid. Shake to blend.

  2. To make the salad:
  3. In a large bowl, add the kale and drizzle with a tablespoon or two of dressing. Massage the kale with your hands for 1 to 2 minutes, or until it becomes tender and a deeper green in color.

  4. Top with arugula, sliced pears, almonds, pomegranate seeds, sunflower seeds and cheese.

  5. Spoon the remaining dressing over the salad just before serving.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.