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Fall Kale Salad with Pears and Pumpkin Seeds

Nothing screams fall like a kale salad massaged in lemon-Parmesan dressing, topped with shaved in-season pears, red onion, and crunchy pumpkin seeds. Omit the Parmesan for a vegan meal.

Serves 4
Ready in 30 mins
Prep time 30 mins
331 calories per serving


> 1 (16 oz) pkg kale greens
> 5 tbsp olive oil
> 3 tbsp lemon juice
> 1/3 cup grated Parmesan cheese, plus more to garnish
> 1/4 tsp garlic powder
> 2 medium pears
> 1/4 small red onion, thinly sliced
> 1/4 cup roasted pepitas/pumpkin seeds


Remove any stems from the kale and tear into small pieces. In a large serving bowl, whisk together the oil, lemon juice, Parmesan, and garlic powder. Season with salt and pepper to taste.
Add kale to bowl with dressing. Using clean hands, massage kale until volume is reduced by half. Let sit up to 30 min., if desired, to wilt even more.
Cut the pears into quarters, removing seeds. With a mandoline or very sharp knife, very thinly slice the pears. Top salad with pears, red onion, and pumpkin seeds. Top with more Parmesan, if desired. Serve immediately.

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