1) For dressing, combine ingredients in a small food processor and pulse until smooth. Set aside until needed.
2) Using hands, rip kale into pieces and remove from large stems.Rip into bite-sized pieces and rinse well with cold water. use a salad spinner to dry kale or pat dry with paper towels.
3) Dice pear and halve grapes. Dice avocado and cube feta into small cubes.
4) Toss all ingredients together and top with fresh raspberries (I actually used thawed ones). Drizzle with raspberry dressing and serve immediately.
Leftover salad will keep for a day or two in the fridge.