Kale Barley And Feta Salad Recipes

KALE AND FETA SALAD

Kale and Feta Salad image

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

Ingredients

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

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

KALE AND FETA SALAD

Kale and Feta Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Number Of Ingredients 7

Ingredients

1/2 cup pumpkin seeds
2 bunches black kale, washed and roughly chopped into bite-size pieces (about 8 cups)
8 ounces feta, crumbled
1 small red onion, sliced
1/2 cup olive oil
Zest of 1 lemon and 1 tablespoon juice
Salt and freshly ground pepper

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

Kale and Feta Salad image

A simple yet hearty salad of kale and feta tossed with olive oil and lemon juice and topped with toasted pumpkin seeds.

Provided by Food Network Kitchen

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup pumpkin seeds
2 bunches black kale, washed, roughly chopped into bite-size pieces (about 8 cups)
8 ounces feta, crumbled
1 small red onion, sliced
1/2 cup olive oil
Zest of 1 lemon and 1 tablespoon juice
Kosher salt and freshly ground black pepper

Steps:

Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
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 FARRO SALAD WITH FETA

Kale and Farro Salad with Feta image

Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h20m

Number Of Ingredients 8

Ingredients

1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
1/4 red onion, finely diced (about 1/4 cup)
1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup crumbled feta, preferably French

Steps:

Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

BARLEY, FETA, AND PEAR SALAD

Barley, Feta, and Pear Salad image

Categories Cheese Fruit Side Vegetarian Quick & Easy High Fiber Feta Pear Walnut Barley Celery Fall Healthy Gourmet Pescatarian Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 2 as a side dish

Number Of Ingredients 9

Ingredients

1/3 cup pearl barley
3 tablespoons walnuts
1/2 cup packed fresh flat-leafed parsley leaves
1 celery rib
1/2 small head radicchio (about 1 1/2 ounces)
1/2 firm-ripe pear
1/4 cup crumbled feta
2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil

Steps:

Preheat oven to 375°F.
In a 2-quart saucepan three fourths full with boiling water boil barley, partially covered, until tender, about 30 minutes.
While barley is cooking, in a baking pan toast walnuts in middle of oven until golden, about 7 minutes. Chop parsley. Cut celery and radicchio into 1/4-inch dice. Peel and core pear and cut into 1/4-inch dice.
Drain barley in a sieve and transfer to a bowl. Add feta to barley and add nuts, parsley, celery, radicchio, pear, lemon juice, oil, and salt and pepper to taste. Toss salad until combined.

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