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.

Cara Chigazola Tobin
Source: EatingWell Magazine, January/February 2020




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; protein 12.1g 24% DV; carbohydrates 22.5g 7% DV; dietary fiber 7.8g 31% DV; sugars 7.1g; fat 21.2g 33% DV; saturated fat 5.3g 27% DV; cholesterol 18.8mg 6% DV; vitamin a iu 5613.5IU 112% DV; vitamin c 61.5mg 103% DV; folate 136.5mcg 34% DV; calcium 333.8mg 33% DV; iron 5.9mg 33% DV; magnesium 105.3mg 38% DV; potassium 582.8mg 16% DV; sodium 447.3mg 18% DV.