Pear and Pomegranate Kale Salad

This delicious Pomegranate Pear Kale Salad is loaded with fresh, healthy ingredients. The simple, vibrant lemon dressing ties it all together. Combine

📝 Ingredients

• 2 tablespoons fresh lemon juice
• 1/2 cup extra virgin olive oil
• 2 teaspoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 cup dried cranberries
• 1 tablespoon water
• 8 ounces curly kale (tough veins and stems removed)
• 3 ounces Parmesan cheese
• 2 medium red pears (halved, cored and diced small)
• 1/2 cup pomegranate arils (drained)
• 1/2 cup roasted salted sunflower seeds

👨‍🍳 Instructions

1. 1--- For the dressing: ---
2. 2Combine all ingredients together in a jar with a tight-fitting lid. Cover and shake well. Shake again before adding to the salad.
3. 3--- For the salad: ---
4. 4Combine dried cranberries and water in a microwave-safe bowl or measuring cup. Cover with microwave-safe plastic wrap and place in microwave for 1 minute on high power. Set aside to cool.
5. 5Remove any remaining stems and finely chop the into very thin strips by bunching the kale together between your fingers and slicing thinly. Cut it a couple times, going in the other direction. You want the results to kale that’s chopped into small (about 1/2-inch) pieces. Place chopped kale in a medium-size bowl.
6. 6Drizzle 3 tablespoons of the dressing over the chopped kale. With your fingertips, massage the kale for 2-3 minutes, or until all the kale has been coated with dressing and softens. You will also see a color change from dull to bright green.
7. 7Add the dried cranberries and most of the parmesan cheese, drained pomegranate arils and sunflower seeds. Toss the diced pears with 1 tablespoon of the dressing and add pears to salad. Stir to combine. Salad can be refrigerated at this point for an hour or two.
8. 8Just before serving, garnish with the reserved cheese, pomegranate arils and sunflower seeds. Serve extra dressing at the table.