Hearty Kale Salad with Lentils and Pears

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

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!

Course Salad

Cuisine American

Diet Vegetarian

Difficulty Easy

Method Mixing

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings servings

Calories 337kcal

Author Kaleb

Ingredients

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

Instructions

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

Video

Nutrition