Print Recipe

Pear, Pecan & Pomegranate Kale Salad with Lemon Tahina Dressing

Hearty kale salad with fresh fruit, toasted nuts and a lemony dressing.
Prep Time20 mins
Course: Salad
Cuisine: American
Keyword: kale, kosher, salad, vegetarian
Servings: 4
Author: Hana Itzhaki

Ingredients

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

Instructions

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