Pear, Pecan & Pomegranate Kale Salad with Lemon Tahina Dressing

Kale salad can be a labor of love to prepare. The good thing is that you can make it one day and eat it the next day or even the day after that. I would argue that it might even be better the second day. Kale needs time to soften and absorb all the flavors of the dressing and seasoning. So wash up a few bunches of kale, make up a batch of dressing, and enjoy it all week long.

If I’m going to serve the salad Friday night or on Saturday for Shabbat lunch, I’ll wash up a bag of kale and put it dried in a gallon size Ziplock bag. I’ll add the dressing to the bag, and shake it until all the dressing is massaged into the kale. Add the rest of the ingredients just before serving. Mixing it in the bag also makes for easy storage in the fridge.

Two pieces of kitchen equipment that are helpful when making kale salad: an extra large salad spinner and a pair of tongs. I like *OXO brand salad spinner that comes with a stainless steel bowl because I can mix and serve the salad in it. The tongs are great for tossing the kale and massaging the dressing into the salad.

What’s your favorite kale salad recipe? Let me know in the comments or you can email me at I would love to hear from you!

*This is NOT a sponsored post. I am not being compensated in any way for references made to specific products or brands. All opinions are my own.

Pear, Pecan & Pomegranate Kale Salad with Lemon Tahina Dressing

Hana Itzhaki
Hearty kale salad with fresh fruit, toasted nuts and a lemony dressing.
Prep Time 20 minutes
Course Salad
Cuisine American
Servings 4


Pear, Pecan and Pommegranate Kale Salad

  • 1 10 oz. bag Kale
  • 1/ t. Salt
  • 2/3 c. Cooked quinoa
  • 1 T. Chopped shallot
  • 2 Persian cucumbers cut into 1/2 in. pieces
  • 1/4 c. Pomegranate arils
  • 1/4 c. Toasted pecans
  • 1 Pear sliced

Lemon Tahina Salad Dressing

  • 1/4 c. Fresh lemon juice
  • 1 T. Honey
  • 1/2 t. Garlic powder
  • 1/2 t. Salt
  • 2 T. Tahina paste
  • 1/4 c. Olive oil


Salad Instructions

  • Wash and spin dry kale.
  • Season w/salt, toss with tongs.

Dressing Instructions

  • Put lemon juice, honey, garlic powder, salt, and tahini paste in a blender or use an immersion blender to combine.
  • With motor running, slowly add in olive oil until combined.
  • Add dressing to kale, toss.
  • Add remaining ingredients, toss
Keyword kale, kosher, salad, vegetarian

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