Caraluzzi's Recipe Icon


Kale Salad with Pears and Pecans
0 from 0 votes

Kale Salad with Pears and Pecans

Course Salad


  • 1 5 oz. package Olivia’s Organics Baby Kale
  • 1 pear peeled and cut into 1 inch pieces
  • 1 carrot shredded
  • 1/2 cup pecans toasted and chopped
  • 1/2 cup dried cranberries


  • 2 tablespoons Braggs Organic Apple Cider Vinegar can substitute
  • 2 tablespoons Dijon mustard
  • 3 teaspoons organic honey
  • 1/4 cup extra virgin olive oil (try Caraluzzi's Extra Virgin Olive Oil)
  • Salt and pepper to taste (try Caraluzzi's Sea Salt and Five Pepper Blend)


  1. In a large salad bowl, toss together the five salad ingredients.
  2. To make the dressing, whisk together the vinegar, Dijon mustard and honey in a bowl. Gradually whisk in the olive oil until smooth and emulsifi ed. Season with salt and pepper.
  3. Drizzle dressing over salad. Toss and enjoy.

Recipe Notes

Recipe and photo courtesy of Olivia’s Organics