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Tuscan Kale Salad - A Family Feast

Dinner Party Series – Part 1: Tuscan Kale Salad with Oranges, Currants and Feta

  • Prep Time: 45 mins
  • Total Time: 45 mins
  • Yield: Serves 4-6


Note: To remove orange segments for this recipe, take a whole orange and using a sharp knife, cut from top to bottom all around the outside edge, removing outer skin and white inner skin. Next, hold the peeled orange in your palm or rest on a cutting board and cut segments out one at a time running knife against the inner membrane of each segment and then remove to a bowl. (It sounds difficult, but it’s actually easy to do!).


For the salad:

  • 1 large head of Tuscan kale, stems removed, washed and torn into bite sized pieces
  • 2 large naval oranges peeled with sections removed from white membrane, or 3 blood oranges
  • 2 medium sized purple or maroon carrots peels left one, washed, trimmed and cut into thin slices
  • 1/2 cup shelled roasted pistachio nuts roughly chopped
  • ½ cup currants
  • ¾ cup crumbled feta cheese

For the dressing:

  • 3 tablespoons lemon juice
  • Zest from half a lemon
  • 2 tablespoons shallot finely minced
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper


  1. Place kale, orange segments, carrot slices, chopped pistachios and currants in a large bowl. Hold feta until the end.
  2. In a small bowl, mix lemon juice, lemon zest, shallots, mustard, oil, salt and pepper and pour over salad and toss.
  3. Top with feta cheese and serve.