Heralded as one of the world’s healthiest foods, isn’t it about time you gave kale a try? Taste this amazing kale salad and it’ll surely become a favorite! Healthy and delicious—what’s not to love!?


  • 2 bunches Lacinato kale (dino), stalks removed & discarded
  • kosher salt
  • 1-2 Tbsp. fresh lemon juice
  • 2 Tbsp. extra-virgin olive oil
  • ½ block halloumi cheese, cut into ¼-inch slivers
  • ½ cup fresh pomegranate seeds (dried cherries or cranberries can be substituted)
  • ½ cup nuts (toasted slivered almonds or shelled pistachios work well)


  1. Thinly slice the kale leaves. In a large bowl, add the kale, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside.
  2. To make the dressing, whisk together 1-2 tablespoons lemon juice and 2 tablespoons olive oil. Set aside.
  3. In a heated nonstick frying pan, add the cheese slivers and fry until golden brown. (Note: Halloumi cheese has a high melting point and lends itself well to frying or grilling.) Set aside.
  4. To assemble the salad, pour dressing over the kale. Add the cheese, pomegranate seeds, and nuts (reserving some seeds and nuts for garnish). Toss, put into a serving bowl, then garnish with a sprinkle of pomegranate seeds and nuts. Makes 2 servings.

Source: Jennifer Schmal. This is her favorite kale salad. Note that amounts are approximate, and you can add more or less of each item to your taste.

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...