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Kale salad with pear and walnuts

Kale salad with pear and walnuts

A flavorful combination of kale, pear and nuts. It’s great with raw beets, but it’s also a good opportunity to use some leftover cooked beets. The Dijon vinaigrette keeps for days in the fridge.


  • 1  bunch kale
  • 1 tsp sea salt
  • 1 pear
  • 1 medium beet, raw or cooked
  • 1 medium red onion
  • 1 cup pecans

Dijon Vinaigrette

  • 2 shallots, chopped
  • 2 Tbsp Dijon mustard
  • ¼ cup wine vinegar or cider vinegar
  • Salt and pepper to taste
  • ½ tsp tarragon (opt.)
  • ½ cup olive oil


  1. 1

    Place all vinaigrette ingredients, except the oil, in a bowl or jar. Stir and let rest 2-3 minutes to let the vinegar infuse. Add oil and stir well.

  2. 2

    Wash and drain kale thoroughly. Remove leaves from stems.

  3. 3

    Chop leaves into bite-sized pieces. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the leaves. Let stand 10 minutes, during which time you can prepare the other ingredients.

  4. 4

    Quarter pear. Remove heart and dice. Peel and grate beet. Slice onion finely. Add to the bowl.

  5. 5

    Chop ¾ of the nuts and add to the salad. And your desired quantity of dressing and mix well. Garnish with remaining nuts.

A variation of the Kale salad with dried cherries and walnuts from The Spice Trekkers Cook at Home