Kale and Pear Salad Recipe
This kale and pear salad recipe is a delicious and hearty salad, loaded with tender kale greens, fresh fruits, and a 5-minute honey lemon vinaigrette dressing! It takes just 15 minutes to make, and is a fantastic weeknight side dish the whole family will love.
This recipe uses a simple no-cook technique to make the kale super tender with a great texture. I added in fresh pecans and blueberries, but you can add in your favorite fruits or nuts (see our suggestions below)!
Want more seasonal plat-based salad ideas? Try our burrata salad with apples and honey, our crunchy Thai chickpea salad, and our favorite Mediterranean arugula salad!
If you’re looking for a delicious fall salads with kale, this pear and kale salad is the best and tastiest way tto get your greens in! We make this kale salad all the time – and swap in whatever fresh fruits or vegetables we have on hand to make it seasonal.
And it takes just 5 minutes to make the easiest vinaigrette dressing, giving the salad an amazing flavor in each bite. And I love the combination of fruits and kale together – it gives each bite a wonderful sweetness and great taste. And I love adding a few varieties of nuts for crunch and texture.
Why This Recipe Works
- This salad is super flavorful, light, refreshing, and hearty.
- A great side dish or appetizer that goes with almost any meal!
- Got kale? This salad is a wonderful way to use up extra garden greens.
- You can make this delicious vinaigrette dressing in just 5 minutes.
- Anyone can successfully make this salad by following our step-by-step photos and directions below!
Ingredients You’ll Need
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
There are a few different varieties of kale you can find at the grocery store. I used classic curly kale, which is thick and green, and has a dense texture. There is also dark green dinosaur kale (or lacinato kale) which is straighter, and red kale, which has a deep red or purple color. Any of these kale varieties works well, so choose the one you prefer most.
I like adding fresh sliced pears and blueberries into this salad for extra sweetness and beautiful color. Adding fruit to this salad is a great way to get some wonderful natural sweetness in your salads without adding sugar.
I also like to add some seeds and nuts for crunch! I like pumpkin seeds, which are also called pepitas. You can usually find them roasted and unsalted in most grocery stores! I also added some pecans for color and a sweet nutty flavor.
And for the dressing, I make a super quick homemade vinaigrette with fresh lemon, Dijon mustard, garlic, olive oil, and a little bit of honey for extra sweetness.
Additions and Substitutions
For a vegan version, use maple syrup or agave nectar in place of the honey.
You can use any nuts or seeds in this salad. I used pumpkin seeds and pecans but you can use walnuts, sliced almonds, hemp hearts, or sunflower seeds.
Add in your favorite seasonal fruits – if pears or blueberries aren’t in season, use what is! Apples, peaches, strawberries, cantaloupe, berries, watermelon, or mango would all be great choices.
How To Make Kale Salad With Pears
Step 1: In a large mixing bowl, add the chopped kale and the 1 teaspoon olive oil and 1/8 teaspoon of salt. With your hands, massage the kale and olive oil together for about 5 minutes until the kale becomes soft and tender.
Step 2: Place the kale in a bowl, and top with the sliced pears.
Step 3: Add the blueberries, pecans, and pumpkin seeds to the salad.
Step 4: In a bowl or a small jar, add the lemon juice, the remaining 1/4 cup olive oil, Dijon mustard, honey, and chopped garlic. Stir well to combine.
Step 5: Pour the dressing over the salad, and toss well to combine.
Step 5: Serve immediately, and enjoy!
Recipe FAQs
The quick 5-minute vinaigrette is made with fresh lemon juice, olive oil, Dijon mustard, garlic, and a little honey for sweetness. You could use a bottled dressing if you prefer, but fresh is quick, easy, and SO good!
This kale salad recipe is best fresh, but it does last for up to 1 day in the refrigerator. Store in an airtight container and make sure to toss well before enjoying a second time as the dressing may settle in the bottom of the container.
Absolutely, adding protein is a great way to make this salad into a full meal. You can add in canned chickpeas (or another type of bean), marinated tofu, or tempeh.
More Seasonal Salad Ideas with Fruits
- Cranberry Orzo Salad with Spinach and Feta Cheese Recipe
- Thai Mango Salad With Cashews
- Orange Sesame Noodle Salad
- The Best Vegan Kale Salad Recipe with Oranges
- Nectarine Salad with Feta Cheese
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone
Kale and Pear Salad
Equipment
- Salad Bowl
- Small Bowl or Jar
Ingredients
- 6 cups kale chopped
- 1 pear sliced
- 1 cup blueberries
- 1/2 cup pecans
- ¼ cup pumpkin seeds
- 2 lemons juiced, about 1/4 cup
- ¼ cup+ 1 teaspoon olive oil
- 1/8 teaspoon salt
- 2 cloves garlic minced
- 2 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- In a large mixing bowl, add the chopped kale and the 1 teaspoon olive oil and 1/8 teaspoon of salt. With your hands, massage the kale and olive oil together for about 5 minutes until the kale becomes soft and tender.
- Place the kale in a bowl, and top with the sliced pears.
- Add the blueberries, pecans, and pumpkin seeds to the salad.
- In a bowl or a small jar, add the lemon juice, the remaining 1/4 cup olive oil, Dijon mustard, honey, and chopped garlic. Stir well to combine.
- Pour the dressing over the salad, and toss well to combine. Serve immediately, and enjoy!
Notes
Nutrition
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This salad has everything in it I love and boy is it delicious