Feta, Kale & Pear Salad The crunchy seed topping is the perfect textural juxtaposition to a creamy dressing, soft pears and tender massaged kale salad. Tossing it all with mint, feta and red onion gives it a Middle Eastern flair.

active: 30 mins
total: 30 mins
Servings: 4


  • ¼ cup pepitas
  • ¼ cup sesame seeds
  • ¼ cup sunflower seeds
  • 1 ½ teaspoons extra-virgin olive oil
  • ½ teaspoon kosher salt, divided
  • ¼ cup whole-milk plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon water
  • 1 ½ teaspoons cider vinegar
  • 1 teaspoon lemon juice
  • 10 cups torn stemmed kale leaves (from 2 bunches)
  • 1 ripe pear, thinly sliced
  • ¼ medium red onion, thinly sliced
  • 1 cup fresh mint, divided
  • ½ cup crumbled feta cheese


    Step 1

    Preheat oven to 325 degrees F.

    Step 2

    Spread pepitas, sesame seeds and sunflower seeds on a rimmed baking sheet. Bake, stirring once, until lightly toasted, about 10 minutes. Immediately scrape the seeds into a medium bowl and toss with oil and 1/8 teaspoon salt. Let cool to room temperature, 10 to 15 minutes.

    Step 3

    Meanwhile, whisk yogurt, tahini, water, vinegar, lemon juice and the remaining 1/8 teaspoon salt in a large bowl. Add kale and massage with the dressing to soften the leaves. Add pear, onion and 1/2 cup mint and toss to combine.

    Step 4

    Serve the salad topped with feta, the remaining 1/2 cup mint and the seeds.


To make ahead: Store seeds airtight at room temperature and refrigerate dressing for up to 1 day.

Nutrition Facts

Serving Size: 2 cups Per Serving: 308 calories; protein 12.1g; carbohydrates 22.5g; dietary fiber 7.8g; sugars 7.1g; fat 21.2g; saturated fat 5.3g; cholesterol 18.8mg; vitamin a iu 5613.5IU; vitamin c 61.5mg; folate 136.5mcg; calcium 333.8mg; iron 5.9mg; magnesium 105.3mg; potassium 582.8mg; sodium 447.3mg.


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