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Christmas Pear and Kale Salad

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With a bright lemony dressing and dazzling superfood colors, textures and flavors this fresh pear and kale salad with be a feast for your eyes and party in your mouth. Recipe and photography by Good Grief Cook.


  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice, (1 lemon)
  • 1 tablespoon honey
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper


  • 6 cups torn kale leaves
  • ¼ cup baby arugula
  • 2 USA Pears, sliced
  • ¼ cup honey glazed sliced almonds (or nuts of your choice)
  • ¼ cup pomegranate seeds
  • 2 tablespoons roasted sunflower seeds
  • Shards of manchego cheese

Combine all dressing ingredients in a jar with a screw top lid; shake to blend.

Place kale in a large bowl. Drizzle kale with a tablespoon or two of dressing. Massage kale with your hands for 1 to 2 minutes or until it becomes tender and a deeper green in color.

Pour remaining dressing into a small serving bowl and place in center of a large round serving plate. Arrange kale around the bowl on the plate forming a wreath.

Top with arugula, sliced pears, almonds, pomegranate seeds and cheese.

Spoon dressing over salad just before serving.

Serves 4 to 6 as a side dish.

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