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Image of a kale salad in a white bowl topped with pears, feta cheese, red onions, and savory granola.
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4.88 from 8 votes

Kale and Pear Salad with Yogurt Dressing

This kale and pear salad combines tender kale, juicy ripe pears, briny feta cheese, and a sprinkling of savory granola, topped with a creamy yogurt dressing.
Prep Time20 minutes
Total Time20 minutes
Course: Salads
Cuisine: American
Servings: 4
Author: Rachel Gurk

Ingredients

For Dressing:

  • ¼ cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon pure maple syrup
  • 3 teaspoons freshly squeezed lemon juice
  • 1 ½ teaspoons apple cider vinegar
  • ¼ teaspoon kosher salt

For Salad:

  • 10 cups loosely packed kale leaves (from 2 bunches)
  • 1 ripe pear (thinly sliced)
  • ¼ medium red onion (thinly sliced)
  • 2 tablespoons minced fresh mint, additional for garnish
  • ½ cup crumbled feta cheese
  • savory granola

Instructions

  • To prep kale, strip the leaves from the large tough stems. Rinse well in cool water; dry as much as possible (I use a salad spinner). Chop the leaves coarsely, into fork-sized pieces.
    10 cups loosely packed kale leaves
  • Whisk yogurt, olive oil, maple syrup, lemon juice, cider vinegar, and salt in a large bowl.
    ¼ cup plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon pure maple syrup, 3 teaspoons freshly squeezed lemon juice, 1 ½ teaspoons apple cider vinegar, ¼ teaspoon kosher salt
  • Add kale to the bowl, and massage it with the dressing (about 3 minutes or so) to soften the leaves. You can do this ahead of time if you want, and refrigerate the massaged kale until ready to serve.
  • When ready to serve, add pear, onion, and mint, and toss to combine.
    1 ripe pear, ¼ medium red onion, 2 tablespoons minced fresh mint, additional for garnish
  • Serve the salad topped with feta, savory granola, and additional mint, if desired.
    ½ cup crumbled feta cheese, savory granola

Notes

  • Storage: Massaged kale will keep a few days in the fridge, tightly covered. Store the other components of the salad separately for best results.
  • Variations: Thinly sliced apples are a good substitute for pears. Toasted (or roasted) pecans or walnuts can be used instead of savory granola. If you're not a fan of feta, try blue cheese, gorgonzola, goat cheese crumbles, or freshly shredded Parmesan. 

Nutrition

Serving: 2cups | Calories: 162kcal | Carbohydrates: 17g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 17mg | Sodium: 394mg | Potassium: 310mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5447IU | Vitamin C: 54mg | Calcium: 258mg | Iron: 1mg

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