Kale Salad with Nectarines, Almonds & Feta


I’m on a major kale kick.  Partially for you (recipe testing), partially for me (I’m a self-confessed salad glutton).  This simple salad takes advantage of the amazing nectarines that are filling the supermarket shelves, and balances their flavour with a sweet and creamy tahini dressing, almonds and feta.  You know you want this.

I can’t stress enough the importance of massaging the kale.  Really go for it.  Massaging wilts it just enough to take away any toughness.  Kale is such a hearty green, it can take the massaging.  This kale salad is even good the next day – I made some the night before (dressing and all) and took it for lunch.  I’d usually hate if dressing stayed on a salad for too long, but the kale holds up really well to it.

I hope you enjoy this as much as I have.  You don’t have to eat it for a week straight like I did, but you can.  I’ll allow it.

Kale Salad with Nectarines, Almonds & Feta


  • 1/2 cup almonds
  • 4 tsp tahini
  • 3 tsp honey
  • 3 Tbsp extra olive oil
  • 3 Tbsp apple cider vinegar
  • 6 cups shredded kale (one large bunch kale)
  • 2 nectarines
  • 8 Tbsp crumbled feta


  1. Toast almonds in 400F oven for 3-5 minutes (watch them - they'll burn).
  2. Make the dressing by whisking tahini, honey, apple cider vinegar and EVOO in a small bowl.
  3. Place shredded kale in a large bowl, pour dressing over kale, and massage until dark green and slightly wilted.
  4. Divide dressed kale between 2 plates.
  5. Cut nectarine away from pit, and into cubes. 
  6. Arrange nectarine cubes, feta and toasted almonds atop kale.
  7. Enjoy!
SaladKaleigh BriggsComment