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Combine crunchy kale with fresh pecans, pomegranate seeds and pears for a colorful and nutritious salad that’s topped with a simple homemade dressing.


  • 1 bunch kale, stems removed
  • 2 small pears, sliced
  • 3/4 cup fresh pecan halves
  • 1/2 cup pomegranate seeds
  • 1/3 cup plus 3 tablespoons extra virgin olive oil, divided
  • 1/3 cup apple cider vinegar
  • 2 tablespoons course grain mustard
  • Pinch of kosher salt
  • Pinch of cracked black pepper


  1. Chop or shred kale into very small pieces and transfer to a large bowl. Drizzle kale with 3 tablespoons of olive oil and, using clean hands, massage kale for about 3 to 5 minutes or until kale becomes a glossy, deep green and begins to tenderize.
  2. Add pear slices, pecan halves, and pomegranate seeds and toss with the kale.
  3. Add remaining olive oil, apple cider vinegar, mustard, salt, and pepper to a mason jar and secure lid. Shake for several seconds until dressing comes together. Drizzle over salad and toss to coat.
  4. Serve immediately or allow salad to marinate in dressing for up to 30 minutes before serving.


  • Calories: 230
  • Fat: 21g
  • Sat Fat: 2.5g
  • Sodium: 75mg
  • Carbs: 11g
  • Fiber: 3g
  • Protein: 2g
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