Kale salad with creamy feta dressing

A flavourful, colourful and nutritious dish!

I am such a big fan of feta that I can’t believe it hadn’t occurred to me before to use it in a salad dressing. This one is so easy to prepare and makes a nice change from the more traditional vinaigrettes I typically whip up. Be sure to take the time to massage the kale before adding the dressing – it’s the best way to tenderize it, making it easier to eat. If feta’s not your thing, chevre or gorgonzola would also be good in this dressing. Because of the protein in the cheese and nuts, this salad makes a very delicious and satisfying meal on its own, plus it’s great as a side dish. If you’re a fan of kale salads with fruit and nuts, you might also like this version with pears and pecans. 

Ingredients

  • 1 small bunch kale
  • 2 teaspoons (10 mL) olive oil
  • 4 ounces (115g) feta cheese
  • 2 tablespoons (30 mL) red wine vinegar
  • 1 teaspoon (5 mL) finely-chopped fresh thyme or 1/2 teaspoon (2.5 mL) dried thyme
  • 2 tablespoons (30 mL) olive oil
  • 2 tablespoons (30 mL) water
  • salt and freshly ground black pepper
  • 1 navel orange, peeled and chopped
  • 1/2 cup (125 mL) walnut pieces, toasted

Method

  • Wash and dry the kale and strip the leaves off the stems. Cut into small pieces (approximately 1/2 inch – 1 inch (1.25 cm to 2.5 cm) in size. Measure out about 6 cups of chopped kale and place in a bowl. Drizzle with the 2 teaspoons (10 mL) of oil and massage with your clean hands for 2 minutes, to tenderize the kale. Set aside.
  • In a small bowl, use a fork to mash the feta together with the vinegar and thyme.
  • Mix in the olive oil and 2 tablespoons (30 mL) of water, stirring until smooth. If your feta is particularly dry, you may need to add a bit more water if needed to achieve a thick but pourable consistency.
  • Season with pepper and salt, to taste. Refrigerate until ready to use.
  • Drizzle about 2/3 of the dressing over the kale and toss until kale is thoroughly coated, adding more dressing a tablespoon (15 mL) at a time, as needed.
  • Scatter orange pieces and walnuts over top and serve.
  • Note that any leftover dressing will keep for 4 days in the refrigerator.

Serves 4.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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