Winter kale salad on a plate with pecans, pomegranate, and pears.

Winter Kale Salad

  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No cook
  • Cuisine: American


This salad is proof that eating healthy can be delicious! Kale serves as a bed for freshly sliced pears, juicy pomegranate seeds, and crunchy pecans. Drizzled on top is a deliciously creamy dressing flavored with maple syrup and tahini.



For the salad:

  • 2 bunches kale, destemmed and torn into bite sized pieces
  • 2 teaspoons lemon juice
  • Pinch of salt and pepper
  • 2 pears, thinly sliced
  • 1 cup roughly chopped pecans
  • 5 scallions, sliced on a bias
  • 1/2 cup pomegranate arils

For the dressing:

  • 1/4 cup tahini
  • 2 tablespoons maple syrup
  • 2 tablespoons olive oil
  • 2 tablespoons cider vinegar
  • 1 ice cube and 1 tablespoon ice water
  • 1 tablespoon mellow white miso
  • 2 tablespoons minced shallot
  • 1 clove garlic, minced)
  • Pinch salt


  1. Add all the dressing ingredient into a bowl and whisk until the ice melts and everything is well combined. Tahini tends to get thick and gloopy when combined with room temperature water, but ice water makes for a creamy dressing with the perfect pourable consistancy.
  2. Add your kale to a large bowl along with the lemon and a pinch of salt and pepper. Massage the kale with your hands until it has softened, about 3 minutes.
  3. Pour the dressing over the kale and add in the remaining ingredients. Toss well and serve. Store leftovers in the fridge for 1-2 days.


  • Serving Size: 1/4 recipe
  • Calories: 362
  • Sugar: 19g
  • Sodium: 298mg
  • Fat: 21g
  • Saturated Fat: 3g
  • Carbohydrates: 42g
  • Fiber: 8g
  • Protein: 7g

Keywords: pear, pomegranate, pecan, scallion, tahini, maple, dressing, lemon, miso, apple cider vinegar, olive oil, paleo, dairy-free, egg-free, gluten-free, grain-free, nut-free option, raw, vegan, vegetarian