This refreshing salad comes from the UC Davis Health kitchen, courtesy of Executive Chef Santana Diaz and the Food and Nutrition Services team.

Ingredients for salad

• 2 1/2 Bartlett pears
• 1 tablespoon canola oil
• 4 ounces pepitas seeds
• 2 ounces pomegranate seeds
• 1 1/2 pounds of chopped kale

Ingredients for golden balsamic dressing

• 7 tbsp. golden balsamic vinegar
• 1 1/2 tbsp. Dijon mustard
• 1/2 tsp. Kosher salt
• 1/4 tsp. ground black pepper
• 1/2 tsp. crushed red peppers
• 14 tbsp. canola or olive oil

Preparation

1. Heat oven to 350° F.
2. Cut pears in half and toss with oil.
3. Spray a sheet pan with non-stick cooking spray and put pears cut side down.
4. Roast in oven for 15 mins. or until center is soft.
5. Cool pears fully and then julienne.
6. To create the dressing, in a bowl mix together golden balsamic vinegar, Dijon mustard, Kosher salt, ground black pepper and crushed red peppers.
7. Slowly whisk oil into ingredients to blend.
8. In a salad bowl, mix together the roasted pears, pomegranate and pepitas seeds, kale and golden balsamic dressing.
9. Serve and enjoy.