What?!? Another kale salad? Thaaaat’s right!! This version has an interesting sweet/salty component that makes it really unique – firm-ripe pears, salty cotija cheese, freeze-dried corn (I’m obsessed with this on salads right now), and pomegranate seeds. I couldn’t find fresh pomegranates this time of year, so I used freeze-dried. Fresh would definitely be better, but pick up some freeze-dried in a pinch.

This will be a great summer salad, especially of you’re growing loads of kale or frequent the farmer’s market. Keep the recipe around for winter, though, when you’re dying for an interesting salad (and pomegranates will be easy to find). And in case you’re new here, this kale salad is also delicious and this one is as well.

Kale & Pear Salad with Lime Yogurt Dressing:

For the Dressing
¼ cup freshly squeezed lime juice
1 tablespoon honey
2 tablespoons plain yogurt
⅓ cup avocado oil
¼ teaspoon salt

Place all ingredients into a jar with a tight-fitting lid and shake vigorously.

For the salad
5 ounces baby kale
2 firm ripe pears, such as Green Bartlett, Red Anjou, or Green Anjou
⅓ cup freeze-dried corn
⅓ cup pumpkin seeds (without hulls)
⅓ cup crumbled cotija cheese
¼ cup pomegranate seeds

Set aside about half of the cotija cheese and the pomegranate seeds for garnish. Combine the remaining ingredients in a large bowl and toss gently with about 2/3 of the dressing. Reserve the remaining dressing for drizzling on the salad, if desired. Sprinkle the tossed salad with the crumbled cheese and the pomegranate seeds and serve.