Pear & Kale Salad

Servings 4 servings
Prep Time 10 minutes


For the dressing:

  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice (1 lemon)
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon 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.

To make the salad:

  1. 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.

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

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