Roasted Kale With Crumbled Feta Recipes
KALE AND FETA SALAD
Steps:
- 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
- 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.
KALE AND FETA SALAD
I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!
Provided by Leslie
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g
ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO
Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
- While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
- Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
- Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.
Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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