Please enter the email you’re using for this account.
Dairy
Easy
4 Servings
Allergens 
15 Minutes
Diets
2 containers green and purple baby kale, about 8 ounces
2 medium carrots, peeled and shaved into thin strips using a peeler
2 raw beets, peeled and julienned into thin strips
2 medium nectarines, cut in small wedges
1/2 cup slivered almonds, toasted
8 ounces Ta’amti Feta Cheese, cubed
3 medium scallions, roughly chopped
1/2 cup Tuscanini Olive Oil
2 tablespoons Gefen Honey
2 teaspoons Haddar Dijon Mustard
3 tablespoons fresh lemon juice (from 1 large lemon)
1/4 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
Place scallions, oil, honey, mustard, lemon juice, salt, and pepper in a bowl and whisk well to combine. Set aside.
Dressing may be made in advance and refrigerated until needed. Whisk before pouring over the salad.
Arrange kale on a large, wide salad platter. Layer with carrot strips, beets, and nectarine wedges. Scatter almonds and feta cubes; drizzle with the dressing and serve.
The salad can also be plated individually.
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation