Kale Salad with Toasted Nuts and Feta

This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta. 

One of my favorite places to work remotely is the Downtown Market here in Grand Rapids. Just a few years old, it is packed with stalls of locally owned and operated businesses selling everything from tacos to pies to sushi and more. During a recent visit I grabbed a kale salad for lunch from Relish Green Grocer filled with green olives, nuts and feta. Immediately, I was inspired me to recreate it at home.

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Of course, in true Liz fashion, I can never just let a nut be a nut so I tossed them in coconut oil and warm Indian spices and made a quick batch of my Indian-Spiced Mixed Nuts. They would be just as delicious toasted dry or with a little olive oil and salt. Feel free to mix and match with your favorite spices.

If you’re using high-quality, fresh nuts like these beauties I got to sample on my Diamond of California farm tour, there really is very little you need to do but I just couldn’t help myself. What can I say, I am a sucker for garam masala.

The secret to a good kale salad is taking a minute or two to massage the leaves in the olive oil and salt. Dry kale on it’s own is a little stiff and hard to chew. Massaged kale coated in silky olive oil and tangy lemon juice is food from the gods. There is a difference and your salad is worth the moment spent to take it to the next level.

As an added bonus, the sun-dried tomatoes and lemon juice provide a hefty dose of Vitamin C which help your body absorb the iron in the kale. Win win.

Your fork is waiting.

Kale Salad with Toasted Nuts and Feta

This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta.

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Course: Salad

Cuisine: American

Keyword: kale salad

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4

Calories: 298kcal

Author: Liz DellaCroce

Ingredients

• 6 cups kale chopped
• 4 teaspoons olive oil
• 1/4 cup lemon juice
• 1/4 cup minced sun-dried tomatoes oil-packed
• 4 ounces feta crumbled
• 10 large green olives thinly sliced
• 1/2 cup Indian-Spiced Mixed Nuts or dry-roasted Diamond of California Sliced Almonds
• salt and pepper to taste

Instructions

• Place chopped kale in a large bowl and drizzle with olive oil, lemon juice and salt. Use your hands to gentle massage the kale until it is evenly coated with the vinaigrette.
• Toss in sun-dried tomatoes, feta, green olives and nuts.
• Check for seasoning and sprinkle with salt and pepper to taste before serving.

Notes

Salad can be store in the refrigerator for up to 5 days.

Nutrition Facts

Kale Salad with Toasted Nuts and Feta

Amount Per Serving

Calories 298 Calories from Fat 208

% Daily Value*

Total Fat 23.1g 36%

Saturated Fat 6.9g 35%

Trans Fat 0g

Polyunsaturated Fat 16.2g

Cholesterol 20mg 7%

Sodium 580mg 24%

Total Carbohydrates 16.6g 6%

Dietary Fiber 3.7g 15%

Sugars 2.4g

Protein 11.7g 23%

* Percent Daily Values are based on a 2000 calorie diet.

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Disclosure: I am in a long term partnership with Diamond Nuts as a Culinary Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.