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

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Ingredients

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Directions

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  • Preheat oven to 325 degrees F.

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  • 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.

Tips

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

Nutrition Facts

308 calories; 21.2 g total fat; 5.3 g saturated fat; 19 mg cholesterol; 447 mg sodium. 583 mg potassium; 22.5 g carbohydrates; 7.8 g fiber; 7 g sugar; 12.1 g protein; 5614 IU vitamin a iu; 62 mg vitamin c; 137 mcg folate; 334 mg calcium; 6 mg iron; 105 mg magnesium;

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