Massaged kale salad with pear, fresh cheese, and pomegranate vinaigrette recipe

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  • Yield: 4 Servings


For the Salad
  • 1 bunch (approximately 5 ounces) kale, stemmed, center rib removed, and roughly torn (Tuscan, Russian Red, and Lacinato kales work well)
  • 11⁄2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1⁄4 teaspoon salt
  • 1 Bartlett pear, cut into a medium dice
  • 1⁄2 cup crumbled fresh or goat cheese
  • Freshly ground black pepper, to taste
  • Pomegranate arils, for garnish
For the Pomegranate Vinaigrette
  • 1 tablespoon storebought or Homemade Pomegranate Molasses
  • 1¼ teaspoons red wine vinegar
  • 3⁄4 teaspoon honey
  • Pinch cayenne
  • Salt and freshly ground black pepper, to taste
  • 1–2 tablespoons blended canola/olive oil
How to Make It
    For the Salad
  1. To a large bowl, add kale, lemon juice, olive oil, and salt and massage together with your fingertips until kale is lightly wilted. Add chopped pear and crumbled cheese.
  2. For the Pomegranate Vinaigrette
  3. Whisk together all ingredients except for the oil. Slowly whisk in oil to emulsify.
  4. Dress salad lightly with the pomegranate vinaigrette. Finish it with some freshly ground black pepper and garnish with pomegranate arils.

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