The crunchy seed topping is the perfect textural juxtaposition to a creamy dressing, soft pears and tender massaged kale salad. Tossing it all with mint, feta and red onion gives it a Middle Eastern flair. Source: EatingWell Magazine, January/February 2020

Cara Chigazola Tobin


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Spread pepitas, sesame seeds and sunflower seeds on a rimmed baking sheet. Bake, stirring once, until lightly toasted, about 10 minutes. Immediately scrape the seeds into a medium bowl and toss with oil and 1/8 teaspoon salt. Let cool to room temperature, 10 to 15 minutes.

  • Meanwhile, whisk yogurt, tahini, water, vinegar, lemon juice and the remaining 1/8 teaspoon salt in a large bowl. Add kale and massage with the dressing to soften the leaves. Add pear, onion and 1/2 cup mint and toss to combine.

  • Serve the salad topped with feta, the remaining 1/2 cup mint and the seeds.


To make ahead: Store seeds airtight at room temperature and refrigerate dressing for up to 1 day.

Nutrition Facts

308 calories; total fat 21.2g 33% DV; saturated fat 5.3g; cholesterol 19mg 6% DV; sodium 447mg 18% DV; potassium 583mg 16% DV; carbohydrates 22.5g 7% DV; fiber 7.8g 31% DV; sugar 7g; protein 12.1g 24% DV; exchange other carbs 2; vitamin a iu 5614IU; vitamin c 62mg; folate 137mcg; calcium 334mg; iron 6mg; magnesium 105mg.