Sweet Pear and Cranberry Kale Salad

Sweet Pear and Cranberry Kale Salad is a delicious side dish for your fall or winter meals. It combines fall and winter produce for a tasty salad. It’s naturally sweetened from the pears and dried cranberries and a bit crunchy from the pomegranate seeds and walnuts. The tahini adds a bit of a savory, earthy tones to the salad. But this dish really lets the fruits and veggies shine.

To make it into a full meal toss with roasted chickpeas and quinoa or butternut squash.

vegan kale salad

This salad pairs great with my apple sage lentil loaf, creamy bean casserole, lentil quinoa stuffed squash. 

Sweet Pear and Cranberry Kale Salad
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Ingredients
  1. 1 tablespoon minced garlic (about 2-3 cloves)
  2. ½ large red onion, diced
  3. 2 pears, diced (about 2 cups)
  4. ½ cup unsweetened dried cranberries
  5. 1 tablespoon tahini
  6. 1 bunch of kale or baby kale
  7. ½ cup raw walnuts, chopped
  8. 1/2 cup pomegranate seeds (optional)
Instructions
  1. Sauté the minced garlic with about 1-2 tablespoons of water until golden brown. Add the onion and sauté until the red onion is well cooked. Add water as needed to keep the veggies from cooking.
  2. Add in the diced pears and dried cranberries. Cook until the pears start to soften. Turn off the burner and stir in the tahini (optional to mix with about 2-3 tablespoons of water if needed to get the tahini thinner. There may be enough water in the pear and onions to thin out the tahini when added).
  3. Wash and chop the kale. In a large bowl, massage the kale with clean hands until it’s nice and soft. If using baby kale, no need to massage the kale as it tends to be much softer.
  4. Chop the walnuts and add to the bowl with kale. Stir in the pomegranate seeds and the pear and onion mixture. Add any additional ingredients you desire. Serve warm or chilled. Makes about 5 cups.
Kristina DeMuth https://kristinademuth.com/