Nothing screams fall like a kale salad massaged in lemon-Parmesan dressing, topped with shaved in-season pears, red onion, and crunchy pumpkin seeds. Omit the Parmesan for a vegan meal.
Ingredients
- 1 (16 oz) pkg kale greens
- 5 tbsp olive oil
- 3 tbsp lemon juice
- ⅓ cup grated Parmesan cheese, plus more to garnish
- ¼ tsp garlic powder
- 2 medium pears
- ¼ small red onion, thinly sliced
- ¼ cup roasted pepitas/pumpkin seeds
Steps
- Remove any stems from the kale and tear into small pieces. In a large serving bowl, whisk together the oil, lemon juice, Parmesan, and garlic powder. Season with salt and pepper to taste.
- Add kale to bowl with dressing. Using clean hands, massage kale until volume is reduced by half. Let sit up to 30 min., if desired, to wilt even more.
- Cut the pears into quarters, removing seeds. With a mandoline or very sharp knife, very thinly slice the pears. Top salad with pears, red onion, and pumpkin seeds. Top with more Parmesan, if desired. Serve immediately.
This recipe is
- Vegetarian
- Gluten-free
- Egg-free
- Wheat-free
Tags
- Plant Forward
- quick
- October November 2021
- In Season
- gluten free
- 30 minutes
- Guiding Stars
- Affordable
- Entertaining
- Egg Free
- vegetarian
- Wheat Free
- easy
- Fresh
- 15 min
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