Kale Salad With Feta
Servings: people
This kale salad with feta is fresh, colorful, and satisfying — packed with crunchy veggies, juicy fruit, and creamy cheese. It’s quick to make, naturally nutrient-rich, and perfect for busy weeknights, potlucks, or meal prep.
Ingredients
- 6 packed cups kale stems removed and chopped (about 8 oz)
- ½ green apple chopped into bite-size pieces
- 1 medium carrot grated
- 1 avocado diced
- 5 tablespoons pomegranate seeds
- ½ cup red cabbage optional - thinly sliced
- ½ cup feta cheese crumbled
- ½ lemon juiced
- ¼ teaspoon salt for massaging the kale
For the dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice or red wine vinegar
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ¼ teaspoon salt or more to taste + black pepper
Instructions
- Prep the Kale: Wash and dry the kale. Remove the stems, then chop the leaves into small pieces. You'll need about 6 packed cups kale. Add to a large bowl with the juice of ½ lemon and ¼ teaspoon salt. Massage the leaves with your hands for about 30 seconds until they turn darker and softer.
- Add the Veggies: Mix in ½ green apple, 1 medium carrot, 1 avocado, 5 tablespoons pomegranate seeds, ½ cup red cabbage, and ½ cup feta cheese.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¼ teaspoon salt, and pepper until smooth.
- Toss and Serve: Pour the dressing over the salad. Toss well, taste, and adjust the seasoning. Serve right away, or let it sit for 5–10 minutes so the flavors come together.
Notes
Substitutions
- Kale → Curly kale, baby spinach, or arugula
- Green apple → Pear, grapes, or dried cranberries
- Carrot → Shredded zucchini or thinly sliced bell pepper
- Avocado → Hummus dollops or roasted chickpeas
- Pomegranate seeds → Dried cherries or fresh strawberries
- Red cabbage → Shredded Brussels sprouts or purple endive
- Feta cheese → Goat cheese, blue cheese, or shaved Parmesan
- Extra virgin olive oil → Avocado oil or walnut oil
- Lemon juice or red wine vinegar → Balsamic vinegar
- Dijon mustard → Yellow mustard
- Honey or maple syrup → Agave syrup or date syrup
- Dried oregano → Italian seasoning or fresh parsley
- Massage the kale → Softer leaves, better flavor.
- Chop small → Bite-sized pieces mean balanced flavor in every forkful.
- Use fresh lemon juice → Skip bottled; fresh gives the brightest zing.
- Crumble feta yourself → Blocks are creamier than pre-crumbled.
- Switch up the fruit → Try pears, oranges, or dried figs for a fun fall salad recipe twist.
- Make it a meal → Add chicken, shrimp, or chickpeas for a hearty easy kale salad recipe dinner.
- Prep smart → Store kale separately; add avocado and dressing right before serving to keep it fresh.
