In a large skillet heat 1 Tablespoon olive oil over medium-high heat. Add potatoes and pear, cook until edges are browned. Once browned, place in the oven to roast, uncovered, for 12-15 minutes until tender.
Now for the vinaigrette dressing, in a medium bowl whisk together the Mustard seeds, Lemon juice, Apple cider vinegar, ¼ cup of olive oil, Honey Dijon Mustard, Coconut aminos, Coconut nectar.
In a large bowl combine potato mixture, onions, and kale. Pour in vinaigrette: toss to coat.
Season to taste with black salt and pepper.
Serve immediately.
Notes
To soften kale, massage for 1-2 minutes with olive oil until kale starts to wilt.
Recipe by Taste of Yummy at https://www.tasteofyummy.com/pear-and-purple-potato-salad-with-mustard-seeds/