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!
Keyword kale, salad, Thanksgiving
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
2buncheslacinato kalefinely chopped
1 ½tbsppomegranate molasses
1 tbspmaple syrup
2 tbsporange juice
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.
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.
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.
Sprinkle on lentils, pomegranate arils, pear slices, and feta cheese. Drizzle with remaining dressing and serve.