Table of Contents
  1. Kale in this salad? Really?
  2. What pairs well with kale?
  3. Watch how to make this hearty kale salad
  4. Have I convinced you to make this recipe?
  5. Hearty Kale Salad with Lentils and Pears Recipe

This isn’t just a Thanksgiving salad. This salad is one I make throughout the year, but with variations. Thanksgiving meals are classically heavy: bread (like my mom’s butterhorns), stuffing, potatoes, and casseroles. Oh boy! A heavy meal needs an acidic dish to wake up the tastebuds and provide something… different. A hearty kale salad is just the way to break up a monotonous meal.

Kale in this salad? Really?

Kale has already had its heyday. For years, it seemed like all recipes had some version of kale worked in. And if you’re someone who eats with the seasons, the time period encompassing fall and early winter is the time to eat kale.

As the weather cools down and the nights start to get frosty, kale sweetens up. The colder outdoor temperatures actually make kale less bitter. This is why we should always eat with the seasons as much as possible, taking in those in-season ripe vegetables are at their peak.

Close view of big slices of pear laying on top of green kale and spinach and topped with pomegranate seeds and white crumbles of feta cheese

A more compelling reason to use kale is that it’s a great choice for a hearty salad. It’s strong enough to hold up to sharp dressings and heavy salad toppings (literally heavy). But not all kale can be picked in season. So to help offset the bitterness and tough texture, two things can be done:

  • Remove the ribs and cut the kale into small pieces, breaking up the tenuous fibers.
  • Dress the kale a few hours before the meal and massage it slightly. Dressing the kale early helps tenderize and soften the kale.

Both of these quick tips tremendously change the texture and flavor of the kale.

Fork holding bite of salad topped with pomegranate aril and white feta cheese with rest of salad in background

What pairs well with kale?

The heartiness of kale lends itself perfectly for toppings. While there are endless options, I’ve got a few favorites:

  • Black lentils hold together when cooked and give a great bite, just like a grain would.
  • Pomegranate arils have a sweet-sour pop and create a welcome offset to the ripe slices of pear.
  • To finish, crumbled feta cheese adds a briny tang that pulls everything together.

When it’s all paired together, you’re left with a sweet, sour, tangy, and acidic dish. In my book, those are the perfect components for a good salad.

Watch how to make this hearty kale salad

YouTube video

More Thanksgiving recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Top down view of white platter sitting on wood board containing a hearty kale salad topped with pears, pomegranate arils, lentils, and crumbles of feta cheese

Hearty Kale Salad with Lentils and Pears

4.70 from 10 votes
While people either love it or hate it, kale is the perfect base for this hearty kale salad! It pairs the sweetness of pears with the tartness of pomegranates while adding a bit of a briny component with some feta. It's perfect for Thanksgiving!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings


  • 2 bunches lacinato kale finely chopped
  • 4 cups spinach
  • ¾ cup black lentils
  • 1 pear sliced
  • ¾ cup feta cheese crumbled
  • ¾ cup pomegranate arils
  • 2 tsp Dijon mustard
  • 1 tbsp sherry vinegar
  • 1 ½ tbsp pomegranate molasses
  • 1 tbsp maple syrup
  • 2 tbsp orange juice
  • ¾ tsp salt
  • ½ tsp pepper
  • ¾ cup olive oil


Cook the lentils

  • Bring 2 ½ cups water to a boil and add 2 teaspoons salt. Add black lentils and cook until tender, 20 minutes. Remove from heat, drain, and rinse with cool water. Set aside to dry.
    ¾ cup black lentils

Prepare the dressing

  • Combine the mustard, vinegar, molasses, maple syrup, orange juice, salt, and pepper. Whisk to combine. Continue whisking and drizzle in oil to create an emulsion. Taste for seasoning and adjust as needed.
    2 tsp Dijon mustard, 1 tbsp sherry vinegar, 1 ½ tbsp pomegranate molasses, 1 tbsp maple syrup, 2 tbsp orange juice, ¾ tsp salt, ½ tsp pepper, ¾ cup olive oil

For the salad

  • Add the spinach and kale to a serving platter with the kale on top. Pour ¾ of the dressing over the kale and massage into the kale. Toss with the spinach.
    4 cups spinach, 2 bunches lacinato kale
  • Sprinkle on lentils, pomegranate arils, pear slices, and feta cheese. Drizzle with remaining dressing and serve.
    1 pear, ¾ cup pomegranate arils, ¾ cup feta cheese


Serving: 1servingCalories: 337kcal
Course Salad
Cuisine American
Difficulty Easy
Method Mixing

You May Also Like

Never miss a post by signing up for my newsletter.
Avatar for Kaleb


I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me

Leave a Comment

Recipe Rating:

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    This was amazing and even had my Boyfriend, Charles asking for more. He is a bit of an, “I hate salads,” kind of guy. Wonderful presentation and beautiful pictures too!!

  2. 5 stars
    This will become a tradition in our house for Thanksgiving and Christmas. It is beautiful. The flavor is complex and lovely. And it introduced me to something new… pomegranate molasses.

  3. 5 stars
    Made this for Christmas dinner. It was a hit, and I directed a few people to your site for the recipe. It’s a keeper and I love the dressing.

  4. 5 stars
    Excellent video! Great tips; especially on tenderizing the Kale and creating the salad display. I am going to try the recipe today and I know it’s going to be awesome 🙂