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Shared by Erin Gleeson

Kale Hazelnut Salad

Yield: 2 servingsTime: 15min

Kale Hazelnut Salad

Yield: 2 servingsTime: 15min

This recipe was shared by Erin Gleeson. Read more about her family in "The Challah from a Cabin in the California Woods" and try her recipes for carrot salad with chickpeas, quinoa, and pepitas, sesame farro salad, and challah.


  • 2 pears, thinly sliced
  • ¾ cup hazelnuts, chopped
  • 8 small handfuls of baby kale, mixed greens or arugula
  • Seeds from 1 pomegranate
  • 4 oz. shaved hard pecorino

Erin’s Favorite Vinaigrette:

  • ¾ cup olive oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons soy sauce or Braggs aminos
  • 2 teaspoons toasted sesame oil
EasySaladsKosher for PassoverGluten FreeVegetarianVeganPareveNorth America


  • Step 1

    Up to an hour before serving, place kale in a big bowl and toss with your favorite vinaigrette.

  • Step 2

    Scatter all other ingredients on top of the greens so they are visible, mixing just a bit in.

  • Step 3

    Drizzle a little more dressing over the top.

Recipes excerpted from THE FOREST FEAST and THE FOREST FEAST GATHERINGS by Erin Gleeson, published by Abrams Books. Copyright © The Forest Feast LLC, 2014 and 2016, all rights reserved. Photography by Erin Gleeson.