Kale and feta salad

    14 min

    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!

    8 people made this

    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 (110)


    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)