Kale and Asian Pear Salad

Recipe from AHouseintheHills.com.

Try this delicious fall salad using local kale and Asian pears. 

Prep Time

0 minutes

Cook Time

15 minutes


6 Servings


2 bunches kale (local, stems removed)
2 pear, Asian (cored and cut into slices)
1⁄2 cup pecans (roughly chopped)
1⁄2 cup olive oil, extra virgin (plus 2 tbsp)
1 shallot (chopped)
1 tablespoon Mustard, Dijon
2 tablespoons champagne vinegar
1 lemon (juice from large lemon)
1⁄8 teaspoon honey (local or maple syrup)
1 clove garlic (crushed)
  coconut oil
  salt (to taste)
  black pepper (to taste )


To make the salad dressing, in a small mixing bowl, combine olive oil, shallot, champagne vinegar, lemon juice, garlic, mustard, honey or maple syrup and sea salt. Adjust salt and honey to taste.

Use coconut oil to lightly coat a sauté pan. Cook kale in batches over medium low heat until bright green and slightly soft.

Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with salt and pepper. Serve immediately and enjoy. 


Lacinato kale or baby kale works great in salads!