With a bright lemony dressing and dazzling superfood colors, textures and flavors this fresh pear and kale salad with be a feast for your eyes and party in your mouth. Recipe and photography by Good Grief Cook.
Dressing
- ½ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice, (1 lemon)
- 1 tablespoon honey
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Salad
- 6 cups torn kale leaves
- ¼ cup baby arugula
- 2 USA Pears, sliced
- ¼ cup honey glazed sliced almonds (or nuts of your choice)
- ¼ cup pomegranate seeds
- 2 tablespoons roasted sunflower seeds
- Shards of manchego cheese
Combine all dressing ingredients in a jar with a screw top lid; shake to blend.
Place kale in a large bowl. Drizzle kale with a tablespoon or two of dressing. Massage kale with your hands for 1 to 2 minutes or until it becomes tender and a deeper green in color.
Pour remaining dressing into a small serving bowl and place in center of a large round serving plate. Arrange kale around the bowl on the plate forming a wreath.
Top with arugula, sliced pears, almonds, pomegranate seeds and cheese.
Spoon dressing over salad just before serving.
Serves 4 to 6 as a side dish.
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