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Kale & Asian Pear Salad with Roasted Pistachio Nuts


¼ cup + 1 tablespoon extra-virgin olive oil
½ small shallot, minced
1 tablespoon whole grain Dijon mustard
1 tablespoon champagne vinegar
Juice and zest of half a large lemon
½ tablespoon honey or maple syrup
1 large clove garlic, minced
Sea salt and fresh cracked pepper
Coconut oil
1 bunch Lacinato kale, stems removed and chopped
1 medium Asian pears, cored and julienne cut
¼ cup roasted pistachio nuts, rough chopped


  1. In a small mixing bowl whisk together olive oil, shallot, Dijon, champagne vinegar, lemon juice, lemon zest, garlic, honey or maple syrup and pinch of sea salt and pepper. Adjust salt and honey to taste.
  2. Use coconut oil to lightly coat a skillet or sauté pan. Cook kale in batches over medium low heat until bright green and slightly soft.
  3. Pile kale onto a large serving plate, top with pears and pistachios. Dress to your preference. Sprinkle with salt and fresh cracked pepper. Serve immediately!