Kale and Pear Salad with Goat Cheese

This Kale and Pear Salad Recipe combines tender kale with a zesty olive oil dressing, sweet pears, candied pecans, crumbly goat cheese, and dried cranberries. Quick and easy to make, it’s a nutritious, crowd-pleasing appetizer, side dish, or main course for fall!

A large bowl of kale salad with a serving spoon and a bowl of pecans.

This recipe is an oldie but goodie inspired by one of my friend Jo’s (from Jo Cooks) very first cookbooks, 30-Minute Meals. This salad is perfect for fall and is one of my go-tos for holiday gatherings or Thanksgiving. It’s so easy to customize or make a main dish with the addition of protein. I added my own twist on the original to the dressing for a little extra flavor, and made it more seasonal with cranberries, of course! Enjoy!

Prep Tips Before You Begin

Make the candied pecans yourself! It’s much cheaper than store bought and they take only 8-10 minutes to make. You can even make them ahead of time and store at room temperature for up to 1 week. Find the step-by-step instructions in the recipe card below!
Other components of the salad can also be made days in advance so you can just combine and toss when you’re ready to serve! Massaged kale will stay fresh in an airtight container in the fridge for 1-2 days and the dressing will last for up to 1 week in a separate container. Just be sure to give the dressing a good stir or shake to redistribute the ingredients before serving.
Also, be sure to keep the goat cheese cold, and add it to the salad just before serving for the best texture.

Ingredients and Substitutions

Below is an overview of the ingredients and instructions for this kale and pear salad recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information indicating fiber, carbohydrates, sodium, calcium, etc.!

Overhead view of the ingredients for kale salad in bowls on a marble surface.

For the Salad

Kale – Use any kale you like best such as curly kale or Lacinato kale. I buy whole heads of kale. However, you can save time by buying bagged, ready-to-eat kale.

Ingredient Swap: If you’re not a fan of kale, spinach, arugula, or even butter lettuce will also work! Skip the massaging.

Shallot – Shallots add a tangy, subtle sweetness to delicate dishes such as this salad! Chopped red onions work well too, though they’ll add a bit more bite to the flavor, as many of you may already know.
Pears – I typically use Bartlett pears for this recipe, but Anjou pears also work great! Just keep in mind that they have slightly thicker skin. Whichever you choose, make sure they’re ripe and free from discoloration or bruises. If you’re not a fan of pears, apples also taste great!

Pro-Tip: You’ll know your pears are ripe when they’re fragrant and give just slightly when squeezed..

Candied Pecans – These are optional but highly recommended for extra crunch and a sweet taste. If preferred, walnuts will also work.
Dried Cranberries – These add a pop of color, a chewy texture, and a tart, sweet taste. If preferred, raisins, dried cherries, fresh cranberries, or pomegranate seeds (pomegranate arils) will also work.
Goat Cheese – Adds a creamy consistency and a savory, salty taste. If you’re not a fan of goat cheese, blue cheese, feta cheese, parmesan cheese, or gorgonzola cheese also tastes great.

Dairy-Free Swap: Feel free to use your favorite plant-based cheese, or omit it completely to keep this salad dairy-free.

For The Dressing

Olive Oil – This helps tenderize the kale and forms the base of the dressing adding flavor and healthy omega fatty acids.
Lemon Juice – The acidity helps break down the tough kale fibers and prevents the pears from oxidizing or browning once sliced. Freshly squeezed is best, but bottled lemon juice will also work.
Honey – This sweetens the dressing and eliminates the need for refined sugar. If preferred, maple syrup will also work.
Seasonings – Cumin, sea salt, and ground black pepper enhance the flavor of the dressing, adding extra depth and a hint of spice.

Overhead view of a ceramic bowl with a spout filled with homemade salad dressing.

Note – Feel free to use any store-bought or homemade dressing you like best. A balsamic vinaigrette or Dijon mustard dressing would both taste great.

How to Make A Kale Salad Using Pears

Prepare the kale. Wash and dry the kale. Then, cut it into small, thin pieces, and transfer it to a large bowl. Add lemon juice and oil, and massage the kale, breaking down the tough fibers until it’s tender.

a woman's hands pulling kale leaves off a rib of kale

Overhead view of a ceramic bowl with a spout filled with homemade salad dressing. Woman's hand whisking it.

Make the dressing. In a separate, small bowl or jar, whisk or shake the dressing ingredients until a smooth blend forms.

Toss. Pour the dressing over the kale, add the shallot, and toss to combine and coat the greens.

A woman's hands tossing kale salad in large glass mixing bowl with two serving spoons.

A large glass bowl of kale topped with goat cheese with two serving spoons.

Prepare the pears. Next, wash and dry your pears. Then, slice them in half, remove the seeds, and continue to slice or chop the fruit into pieces. Drizzle lemon juice on top. This prevents them from browning!

Combine. Add all the salad ingredients to the bowl of kale, and toss to combine. Season to taste, and enjoy!

A woman's hands holding a large bowl of kale salad with goat cheese and pears.

Serving and Storage Tips

Slice or Chop the pears just before serving to keep them fresh! Personally, I like to use chopped pears. This is a great option if you want every bite to have a balanced taste of pear along with other flavors. That being said, using sliced pears gives a beautiful layered presentation.

Once combined, any leftover pear salad will stay fresh in an airtight container in the fridge for 2-3 days. Just be sure to give it a good toss to redistribute the ingredients before serving!

A white oval plate of goat cheese and pear kale salad with two serving spoons.

Serving Suggestions

I love to turn this kale and pear salad into a complete meal by topping it with shredded chicken, salmon, or tempeh! However, it’s also great as a side dish or appetizer with main courses like: