Christmas Kale, Apple & Feta Salad
This kale salad recipe is a fresh, crunchy partner for the richer dishes on a South African Christmas menu. Apple and dried cranberries add sweetness, balanced by lemon, mustard and salty feta.
A quick massage softens the kale without taking away its bite. Finish with toasted pumpkin seeds for a salad that feels festive but needs very little stove time.
Why it works on a South African Christmas table
Its sturdy leaves suit a leisurely lunch, while the bright dressing cuts through roast gammon, braaied chicken and buttery potatoes. Prepare the components ahead, then add the finishing touches just before everyone sits down.
Ingredients
For the dressing
Instructions
- 1Rinse the trimmed kale and dry it thoroughly with a salad spinner or clean tea towel. Cut into narrow strips and put into a roomy bowl.
- 2Place the pumpkin seeds in a dry pan over medium heat. Stir for 3–4 minutes, until they smell toasted and a few begin to pop. Spread on a plate to cool.
- 3Leave the onion slices in a bowl of cold water for 10 minutes to mellow their sharpness. Meanwhile, shake all the dressing ingredients together in a small, tightly closed jar.
- 4Sprinkle the kale with the salt, then add the 10 ml each of olive oil and lemon juice. Rub and lightly squeeze handfuls of leaves for about 2 minutes. They should become supple and glossy, rather than limp.
- 5Drain and dry the onion. Core the apples, keep their skins on and cut into thin wedges, then halve the wedges crossways. Toss the apple with a little of the dressing as soon as it is cut.
- 6Add the onion, apple and cranberries to the kale. Pour over the remaining dressing and toss well, lifting the leaves from the bottom of the bowl. Let stand for 5 minutes.
- 7Break the feta into small chunks and gently mix most of it into the salad. Taste before adding any extra salt. Spoon onto a wide platter and finish with the remaining feta and the cooled pumpkin seeds.
Nutrition (per serving)
- Calories
- 284 kcal
- Carbohydrates
- 22.9 g
- Protein
- 8.2 g
- Fat
- 19.6 g
- Saturated fat
- 5.5 g
- Sugar
- 15 g
- Fibre
- 4.9 g
- Sodium
- 378 mg
- Cholesterol
- 21 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- For a head start, wash, dry and slice the kale the day before. Refrigerate in a covered container lined with kitchen paper; keep the dressing in a separate jar.
- Toast the pumpkin seeds ahead and store them in an airtight container once completely cool. Add them at serving time for the best crunch.
- Massage and dress the kale up to 4 hours ahead, then refrigerate. Cut and add the apples, feta and seeds shortly before serving.
- For an outdoor Christmas meal, bring out a small serving bowl and replenish it from the fridge. Keep the salad chilled until needed, especially in hot weather.
Frequently asked questions
Can I use baby kale instead?
Yes. Use 250 g baby kale, removing any coarse stems. Skip the massage and toss gently with the dressing shortly before serving; omit the separate massage oil, lemon juice and salt.
Which apples work best?
Pink Lady and Jazz give a sweet, crisp result. Granny Smith also works if you prefer a sharper salad. Coat the cut pieces promptly with dressing to help slow browning.
How long will leftovers keep?
Refrigerate promptly in a sealed container and eat within 24 hours for the best texture. The seeds will soften and the apples may discolour slightly. Discard salad left out for more than 2 hours, or 1 hour in temperatures above 32°C.
