Massaged Kale Winter Salad with Pomegranate, Pears & Pecans
Prep time
Total time
This recipe was shared with us by American Pecans, but we have simplified the directions and added some Recipe Notes in the post above.
Serves: 8 servings
  • 1 bunch kale, stems removed and shredded
  • 3 tablespoons + ⅓ cup extra-virgin olive oil, divided
  • 2 small pears, cored and sliced
  • ¾ cup pecan halves
  • ½ cup pomegranate seeds
  • ⅓ cup apple cider vinegar
  • 2 tablespoons course grain mustard
  • Pinch kosher salt
  • Pinch freshly ground black pepper
  1. Place the kale in a large bowl. Drizzle it with the 3 tablespoons olive oil. Massage the kale for 3 to 5 minutes, or until the kale deepens in color and begins to tenderize.
  2. Add the pears, pecans and pomegranate seeds and toss to combine.
  3. Put the remaining ⅓ cup olive oil, apple cider vinegar, mustard, salt, and pepper in a jar and secure the lid. Shake until the dressing emulsifies.
  4. Drizzle the dressing over the salad and toss to coat.
  5. Serve immediately or let the salad marinate for up to 30 minutes.
Nutrition Information
Calories: 230 calories Fat: 21g Saturated fat: 2.5g Carbohydrates: 11g Sodium: 75mg Fiber: 3g Protein: 2g
Recipe by Go Dairy Free at