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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. 

    Kale Salad with Green Olives, Almonds and Feta - The Lemon Bowl

    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 to recreate it at home.

    Indian Spice Roasted Nuts - The Lemon Bowl

    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.

    Fresh Walnuts - The Lemon Bowl

    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.

    Kale Salad with Olives, Nuts and Feta - The Lemon Bowl

    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 Green Olives, Almonds and Feta - The Lemon Bowl

    Kale Salad with Toasted Nuts and Feta

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    This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta.
    PREP: 10 mins
    TOTAL: 10 mins
    Servings: 4


    • 6 cups kale (chopped)
    • 4 teaspoons extra virgin olive oil
    • ¼ cup lemon juice
    • ¼ cup minced sun-dried tomatoes (oil-packed)
    • 4 ounces feta (crumbled)
    • 10 large green olives (thinly sliced)
    • ½ cup Indian-Spiced Mixed Nuts (or dry-roasted Diamond of California Sliced Almonds)
    • salt and pepper to taste


    • 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.


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


    Calories: 298kcalCarbohydrates: 16.6gProtein: 11.7gFat: 23.1gSaturated Fat: 6.9gPolyunsaturated Fat: 16.2gTrans Fat: 0gCholesterol: 20mgSodium: 580mgFiber: 3.7gSugar: 2.4g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. I have one of their kale salads in my fridge right now! They are the best. I love Relish’s Date Lime Dressing with it usually but this time I tried their Spiced Turmeric Tahini Dressing, which is equally as good. I like your dressing idea as well!

    2. This sounds wonderful – as long as I leave out the olives. I love the idea of using Indian spices for the nuts. Since I’d leave out the olives, I might add some of those Palouse soft white wheat berries I just got… One way to keep up with the whole grains challenge. :-)

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