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Kale Salad with Pears & Blue Cheese

Kale Salad with Pears & Blue Cheese

  • 1/4 cup, plus 2 tsp. extra virgin olive oil
  • 3 tbs. apple cider vinegar
  • 3/4 tsp. brown or raw sugar
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. ground white pepper
  • 1 (10 oz.) bag Glory Foods Organic Kale Greens
  • 1 (ripe) pear; seeded and cubed
  • 1 Persian cucumber; sliced and quartered
  • 1/3 cup crumbled blue cheese
  • 1/4 cup toasted sunflower seeds
  • 2 hard-cooked eggs; quartered or sliced


  1. In small bowl, whisk together olive oil, apple cider vinegar, sugar, Dijon mustard and white pepper. Chill for 10 minutes.
  2. Place Glory Foods Organic Kale Greens in a large salad bowl along with the pear, cucumber and crumbled blue cheese.
  3. Pour dressing over greens, and toss well to coat. Sprinkle with toasted sunflower seeds and top with eggs.

*To toast sunflower seeds, place in a small (dry) skillet and shake over a flame for a minute or two until nuts become fragrant. Be careful not to burn as sunflower seeds have a high oil content.

Recipe by Michaela Mercer Rosenthal,