Pear & Kale Salad
This salad is brimming with nutrient-dense superfoods, without tasting like it’s trying to teach a health class. And we’d be remiss not to dwell on the salad’s beauty, if only for a moment. With its bright emerald greens, electric reds and snowy whites, it’s a perfect salad for holidays and special occasions.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Pear & Kale Salad
Prep Time10 Minutes
Servings4
0Ingredients
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
Directions
- TO MAKE THE DRESSING: 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: 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.
- Top with arugula, sliced pears, almonds, pomegranate seeds, sunflower seeds and cheese.
- Spoon the remaining dressing over the salad just before serving.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings
Directions
- TO MAKE THE DRESSING: 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: 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.
- Top with arugula, sliced pears, almonds, pomegranate seeds, sunflower seeds and cheese.
- Spoon the remaining dressing over the salad just before serving.