Short description

I’ve been making this kale and feta salad for years—chopped kale massage-softened with salt and apple cider vinegar, mixed with crisp apple, tangy feta, sweet currants, and toasted pine nuts. It’s refreshing, bright, and perfect as a side or light lunch.

Kale and Feta Salad

Why I’ll Love This Recipe

I love how massage-softened kale becomes tender and flavorful. The crisp apple adds a juicy sweetness, while the currants bring pops of tang. Feta gives creaminess and saltiness, and toasted pine nuts offer crunch and richness. Apple cider vinegar ties it all together with acidity, making every bite balanced and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese, crumbled
¼ cup currants
¼ cup toasted pine nuts

directions

I massage the chopped kale with the salt in a large mixing bowl for about 2 minutes, until it softens and becomes more tender.
I drizzle the apple cider vinegar over the kale and toss to coat evenly.
I fold in the diced apple, crumbled feta, currants, and toasted pine nuts gently until everything is well combined. That’s it—ready to serve!

Servings and timing

This recipe yields 8 servings. Prep time is about 15 minutes; there’s no cooking required—total time is 15 minutes.

Variations

Instead of apple, I sometimes use pear for a milder sweetness.
I swap currants with dried cranberries if I want a more familiar tart-sweet flavor.
For nuts, toasted pecans or walnuts work well in place of pine nuts.
Occasionally I replace feta with Parmesan or goat cheese for a different tang.
If I want extra protein, I add chickpeas or grilled chicken to make it a meal.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. Because kale holds up well, the salad stays crisp and flavorful. I don’t reheat it—it’s best cold or at room temperature.

FAQs

What kind of kale works best?

I prefer lacinato or curly kale. Lacinato kale is slightly more tender, but both work. Massaging the kale softens either variety.

Can I make this ahead of time?

Yes—I make parts of it ahead. I wash and massage the kale and store it separately, then add apple, feta, currants, and nuts just before serving to keep textures fresh.

Can I omit the apple for a fruit-free version?

Absolutely—I sometimes skip the apple. You could add sliced cucumber or shredded carrot for crunch instead.

Is this salad vegan-friendly?

I can make it vegan by using plant-based feta or omitting cheese altogether. I may add extra nuts or beans for protein.

How can I toast the pine nuts?

I toast pine nuts in a dry skillet over medium heat, stirring frequently, for about 3–5 minutes until they’re fragrant and lightly golden.

Conclusion

I love how this kale-and-feta salad balances textures—tender kale, crunchy nuts, juicy apple—and flavors—tart, sweet, salty, acidic. It’s simple, quick, make‑ahead friendly, and versatile. I serve it as a bright side dish or toss in protein for a satisfying meal.