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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

Ingredients

> 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

Steps

1
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.
2
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.
3
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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