Pear, Kale, and Lentil Salad With Feta Recipe

Pear, Kale, and Lentil Salad With Feta Recipe
Staff Writer
Pear Salad
Molly Aronica
Pear Salad

When it comes to composing a great fall salad, the key is knowing which fruits and vegetables are currently in season. In the case of this particular mix, the star ingredient is the pears (I used red bartletts), which should be available at your local farmers market beginning in late summer and through the fall.

The crunchy sweetness from the fruit balances out the earthiness of the lentils and kale, and the tanginess of the feta cheese. I like to julienne the kale and cut the pears into matchsticks so that each of the components are a similar size.

Click here to see 7 Ideas for Fall Salads.

Ingredients

For the dressing:

  • ½ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced or crushed
  • 3 sprigs of fresh oregano, leaves only 
  • Salt and black pepper

For the salad:

  • 1 bunch kale (about a pound), stalks removed and leaves julienned 
  • ½ cup brown lentils, cooked according to package instructions and cooled
  • 2 red bartlett pears, rinsed and cut into matchsticks
  • ¼ cup feta cheese, crumbled

Directions

For the dressing:

Whisk together the olive oil, lemon juice, and mustard in a small bowl until creamy. Add in the garlic, oregano, salt, and pepper, and adjust the flavor according to taste. 

For the salad:

Toss the kale with half of the dressing and set aside to give the kale some time to soften. (You can use this time to cool the lentils if they are not completely cooled, or place them in the fridge to speed up the process.) When you're ready to assemble, toss the remaining pears, cheese, and lentils together with the kale and add extra dressing according to preference. 

Pear Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pear Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.