Photo: Iain Bagwell; Styling: Caroline M. Cunningham 
Hands-on Time
30 Mins
Total Time
1 Hour 35 Mins
Makes 8 to 10 servings

When making this bracing salad, dress the kale and collards in advance to tenderize them.

How to Make It

Step 1

Trim and discard tough stalks from centers of collard and kale leaves; stack leaves, and roll up, starting at 1 long side. Cut into 1/4-inch-thick slices. Toss collards and kale with cranberries and Lemon Dressing in a large bowl. Cover and chill 1 hour.

Step 2

Toss together pears and next 2 ingredients just before serving. Toss pear mixture, radicchio, pecans, and bacon with collard mixture. Serve immediately.

Ratings & Reviews


August 30, 2016
I omitted the pears because I do not like much fruit in green salads, used grainy mustard instead of Dijon for the dressing and after the first time, I now make bigger batches, there's never enough (it's that good)! I found this recipe 3 weeks ago and am making it now for the third time. It was a huge hit at the cookout that I originally made this salad for and I have forwarded the recipe to 4 people since who have asked me for it.

KenliM's review

June 03, 2015
Took this for Thanksgiving dinner.  It was the hit of the day. Everyone wanted the recipe. I made a couple changes, however. I didn't use any radicchio and I used gala apples instead of pears. Will definitely make again

Marytwagner's Review

February 04, 2014
skipped the radicchio, added blue cheese. as if it's not already fattening enough, but still entirely awesome.

EWedge02's Review

November 30, 2013
This salad is so good. You will not be disappointed.

ngsharp's Review

November 09, 2013
My small-town Kroger did not have radicchio, so I substituted arugula - YUM! I even added some bacon - not my usual diet but just the right touch with these late greens from the garden.

kellyconn77's Review

October 21, 2013