Go Back
+ servings
Print
Vertical picture of Pomegranate Pear Salad in a white bowl with blue and white dishes stacked and dressing in a glass cruet in the background

Pear and Pomegranate Kale Salad

This delicious Pomegranate Pear Kale Salad is loaded with fresh, healthy ingredients. The simple, vibrant lemon dressing ties it all together. Combine
Course Salad, Salad Dressing
Prep Time 30 minutes
Total Time 30 minutes
Servings 8
Calories 250 kcal
Author Chris Scheuer

Ingredients

For the dressing:

  • 2 tablespoons fresh lemon juice
  • ½ cup extra virgin olive oil
  • 2 teaspoons honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper

For the salad:

  • 1 cup dried cranberries
  • 1 tablespoon water
  • 8 ounces curly kale tough veins and stems removed
  • 3 ounces Parmesan cheese
  • 2 medium red pears halved, cored and diced small
  • ½ cup pomegranate arils drained
  • ½ cup roasted salted sunflower seeds

Instructions

For the dressing:

  1. Combine all ingredients together in a jar with a tight-fitting lid. Cover and shake well. Shake again before adding to the salad.

For the salad:

  1. Combine dried cranberries and water in a microwave-safe bowl or measuring cup. Cover with microwave-safe plastic wrap and place in microwave for 1 minute on high power. Set aside to cool.
  2. Remove any remaining stems and finely chop the into very thin strips by bunching the kale together between your fingers and slicing thinly. Cut it a couple times, going in the other direction. You want the results to kale that’s chopped into small (about ½-inch) pieces. Place chopped kale in a medium-size bowl.
  3. Drizzle 3 tablespoons of the dressing over the chopped kale. With your fingertips, massage the kale for 2-3 minutes, or until all the kale has been coated with dressing and softens. You will also see a color change from dull to bright green.
  4. Add the dried cranberries and most of the parmesan cheese, drained pomegranate arils and sunflower seeds. Toss the diced pears with 1 tablespoon of the dressing and add pears to salad. Stir to combine. Salad can be refrigerated at this point for an hour or two.
  5. Just before serving, garnish with the reserved cheese, pomegranate arils and sunflower seeds. Serve extra dressing at the table.
Nutrition Facts
Pear and Pomegranate Kale Salad
Amount Per Serving
Calories 250 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 7mg2%
Sodium 328mg14%
Potassium 284mg8%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 17g19%
Protein 7g14%
Vitamin A 2925IU59%
Vitamin C 38.5mg47%
Calcium 180mg18%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.