Kale and feta salad

    Kale and feta salad

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    About this recipe: Chopped kale is massaged with salt to soften the leaves, then tossed with apple cider vinegar. Add diced apple, currants, pine nuts and feta cheese and you will have a delicious and nutritious salad. If you enjoy it and end up making it again, try changing the ingredients for some variety: add a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

    Serves: 8 

    • 1 bunch kale, large stems discarded, leaves finely chopped
    • 1/2 teaspoon salt
    • 1 tablespoon apple cider vinegar
    • 1 apple, diced
    • 80g feta cheese
    • 30g currants
    • 30g toasted pine nuts

    Prep:14min  ›  Ready in:14min 

    1. Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
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    Reviews in English (116)


    I have been trying to incorporate more dark, leafy greens into my diet but have been fighting with kale's toughness and bitterness. I had no idea that a two minute salt massage could make such a HUGE difference. THANK YOU, THANK YOU, Leslie for this fabulous recipe and especially for the priceless tip tucked inside!  -  02 Sep 2012  (Review from Allrecipes US | Canada)


    Pretty delicious! I wasn't sure what "massaging" meant- so I just put a bunch in a large bowl and started kneading it lightly with my fingers. After about a minute it started to wilt and release a bit of its liquid. At 2 minutes it had decreased in volume by almost half and was looking tasty. I substituted walnuts for pine nuts and cranberries for currants based on what I had in my fridge. I also added a tablespoon of olive oil. Very versatile.  -  03 Jun 2013  (Review from Allrecipes US | Canada)


    Thank you! I've always hated kale - too coarse-textured- but have eaten it because it's good for me. That massaging does the trick and the combination is very good.  -  24 Aug 2012  (Review from Allrecipes US | Canada)

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