Kale and Feta Salad

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  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
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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


  1. 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
  2. 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.