Tossing it all with mint, feta and red onion gives it a Middle Eastern flair.
Bake, stirring once, until lightly toasted, about 10 minutes.
Immediately scrape the seeds into a medium bowl and toss with oil and 1/8 teaspoon salt.
Let cool to room temperature, 10 to 15 minutes.
Add kale and massage with the dressing to soften the leaves.
Add pear, onion and 1/2 cup mint and toss to combine.
Serve the salad topped with feta, the remaining 1/2 cup mint and the seeds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
