Kale and Pear Salad

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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

Prep Time15

Cook Time0

Total Time15

Course: Lunch, Salad

Cuisine: American

Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose, Vegetarian

Servings: 2-cup servings

Calories: 334kcal

Author: Kelly Jensen

Cost: $4

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

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.

Nutrition