Kale and Asian Pear Salad


I picked up the absolute sweetest, crispest, loveliest Asian pears at the farmer’s market recently and was reminded that of all pears, they’re the ones that truly have my heart.   I love them in this warm kale salad because they’re truly the star, it’s just such a nice way to highlight their amazingness.  And their sweetness, with the tart dressing and the pecans- divine!  Ok, I could obviously wax on about Asian pears for days, which is so weird of me, so I’m going to stop just short of the moment you decide I should probably get a hobby.  But make this salad, I know you’ll love it!  xx- Sarah

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Kale and Asian Pear Salad

Kale and Asian Pear Salad


  • 2 bunches lacinato kale, stems removed
  • 2 medium Asian pears, cored and cut into slices
  • 1/cup cup pecans, rough chopped
  • 1/2 cup + 2 tablespoons Extra Virgin olive oil
  • 1 small shallot
  • 2 tablespoons whole grain dijon mustard
  • 2 tablespoons champagne vinegar
  • juice of one large lemon
  • 1/8 teaspoon sea salt
  • 1/2-1 tablespoon honey or maple syrup
  • 1 large clove crushed garlic
  • coconut oil
  • Maldon salt and fresh cracked pepper


  • In a small mixing bowl combine olive oil, shallot, champagne vinegar, lemon juice, garlic, mustard, honey or maple syrup and sea salt. Adjust salt and honey to taste.
  • Use coconut oil to lightly coat a saute pan. Cook kale in batches over medium low heat until bright green and slightly soft.
  • Pile kale onto a large serving plate, top with sliced pears and pecans. Dress to your preference. Sprinkle with maldon salt and fresh cracked pepper.
  • Serve immediately!

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Reader Comments

  1. Sam @ PancakeWarriors|

    Love the champagne vinegar in this!! What a beautiful dish visually also! Will keep my eye open for pears the next run to the grocery – I’m always looking for ways to switch up my kale salad. Had roasted beets today that would have been delish with this dressing!

  2. Bec|

    This looks just devine! I am loving kale at the moment and always like new ways to make it. Lovely recipe and photos, now I am hungry! Bec x

  3. Meg Sylvia|

    This sounds lovely! I’ve been looking for new salad recipes, and I for some reason never think of adding fruit. Will have to give it a try!

  4. Natalie|

    aahh perfect end of summer meal!!! and can be chopped in the food processor for the little miss who loves kale and pears!

  5. Rasa @ This Fox Cooks|

    Looks amazing! I’m used to making warm salads by heating the dressing, not sauteing the greens. Love that only the greens are cooked here, keeping the freshness of the dressing intact.

  6. Jenna|

    I love this idea and know it will be a hit in my house because my husband is crazy about Asian pears. I hadn’t thought of a warm kale salad before. Thanks!

  7. Brittany|

    Loving the looks of this salad lady!

    I have a big bottle of champagne vinegar that needs to be used so this dressing is happening.

  8. Nina|

    What do you call asian pears? Are they the same as nashi? Anyway, this salad looks amazing and I’m going to try it, asian pears or not! I’ll probably use Williams that are my favourite kind!

  9. JP|

    Delicious salad! However, a more organized recipe (ingredients in the order you use them, telling us what to do with the shallot, how long to cook the kale) would have been helpful.

  10. Monica|

    Great recipe! I do agree with a previous comment though, the directions should have been a little more descriptive. I love seeing food pictures on recipes but it shouldn’t be the bulk of the post. I used a little less mustard in my batch and less olive oil, and just sliced the shallot thin when I added it in the dressing. It was delicious!

  11. Kelli H (Made in Sonoma)|

    I loved this salad! Reminded me of a restaurant salad. Next time I wont wilt my kale as much but I still loved it.