This is sure to become your new fav kale salad recipe. Kale gets kicked up a notch with this twist on the traditional caesar. With sweet pear, crunchy roasted pecans, pumpkin seeds and Mother Raw Caesar Dressing & Marinade, It’s like a symphony of superfoods in a bowl. A big thank you to our friend @Recipes4health for this incredible creation.
- A bowl full of Tuscan kale
- 1⁄4 cup raw pecans
- 1⁄4 raw pumpkin seeds
- Sprinkle of pomegranate seeds
- 1 pear, sliced
- 1⁄2 cup olive oil
- Salt and pepper to taste
- Mother Raw Caesar Dressing & Marinade
Preheat oven to 350°F. Tear kale into small bite size pieces. In a large bowl, massage with dressing and set aside for 10-15 minutes to allow the kale to soften.
On a rimmed baking sheet, add raw pecans and pumpkin seeds and coat with olive oil, salt and pepper. Bake for 10 minutes until golden brown.
Meanwhile, chop pear and de-seed pomegranate and combine with kale. Add roasted pecans, pumpkin seeds, salt, pepper and all the additional dressing you’d like drizzled over the top.