Summer kale salad

Summer kale salad

Serves: 4 | Cooking time: 30 mins | Difficulty: Easy

Finally a vegetarian salad that's as flavourful as it is healthy. It's filling as a meal on its own or great as a light side next to grilled meats or fish. Make this vegan if you wish by substituting the feta with a drizzle of tahini. Add a handful of pomegranate seeds or chopped seedless red grapes to make it even more summery. We've sprinkled a pinch of LEMON MYRTLE SALT to the salad vinaigrette to lend it a delicate lemony salty crunch.


  •  LEMON MYRTLE SALT - 1 teaspoon
  • Extra virgin olive oil - 2 tbsp
  • 4 large kale leaves, torn into a few pieces each 
  • 300g butternut squash (get the ready chopped bags or chop into 1cm pieces) or 1 sweet potato chopped into 1cm cubes
  • 1/2 cup lentils (canned)
  • 200g green beans, trimmed and chopped in half
  • 2 salad onions, finely chopped
  • 2 tablespoons pomegranate seeds (optional)
  • 50g Australian-style feta cheese
  • For the salad dressing
  • 4 tablespoons extra virgin olive oil
  • Juice of 1 lemon
  • 1 tbsp date syrup
  • 1 garlic clove, crushed
  •   Freshly ground black pepper 


  1. Pre-heat oven to 160c. In a large baking tray, place the kale and squash (or sweet potato), drizzle olive oil and a pinch of salt, mix well and roast for about 30mins until the kale has dried up slightly and the squash or potato is softened (but not mushy).  
  2. Meanwhile, boil water in a saucepan and add the green beans. Parboil for 4 minutes then drain and transfer to a bowl of ice water for a few minutes to cool. 
  3. When the squash (or sweet potato) and kale are ready, mix in a large mixing bowl together with the green beans and lentils.
  4. Make the salad dressing by mixing all the above ingredients plus the Lemon Myrtle Salt in a bowl or jar then pour over the salad and mix. Garnish with crumbled feta and/or pomegranate seeds. Taste and adjust with salt and black pepper to taste.