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Pear Goat Cheese Kale Salad

Pear Goat Cheese Kale Salad {Vegetarian}

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  • Author: Lindsay Cotter
  • Total Time: 15 min
  • Yield: 4 1x
  • Diet: Vegetarian


A satisfying ZIPPY pear goat cheese kale salad packed with delicious ingredients and a light honey dressing. Vegetarian, Gluten Free


  • 5 oz (140 g) kale (winter red kale works too)
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • 1 tbsp (15 ml) honey
  • 1/2 tsp ground cumin
  • Sea Salt
  • freshly ground black pepper to taste
  • 2 large pears, seeded and cut into thin strips (I used Anjou Green pears)
  • 1 bell pepper, seeded and cut into thin strips or chopped (see notes for winter seasonal produce option)
  • 1.5 ox (43 g) sunflower seeds
  • 4 oz (115 g) goat cheese, crumbled
  • see notes for optional garnishes


  1. Prepare the kale by washing it, drying it and cutting into small, thin pieces. You can also buy the pre shredded bagged in produce section.
  2. In a large bowl, whisk together the olive oil, lemon juice, honey, cumin, sea salt and black pepper to taste.
  3. Add the kale, pears, bell pepper, sunflower seeds and goat cheese to the bowl and toss really well.
  4. Serve right away or place in fridge for later.
  5. This salad keeps really well so it’s great for meal prep or lunches to go!


Other seasonal vegetables to use don’t have bell peppers – radish, celery, or leeks would be tasty!

I also added a little parsley to garnish on top. It was delish!

  • Prep Time: 15 min
  • Category: salad
  • Cuisine: american


  • Calories: 330
  • Sugar: 12
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 12 mg