Tuscan Kale and Feta Salad

Summer might be something of a distant memory now but that doesn’t mean it’s the end of the salad season, in fact it's quite the opposite. There are a wide variety of leaves available in autumn that work fantastically well in salads, and even some more unusual ones too. When preparing beetroot most people focus solely on the beet itself, yet the leaves make for a great addition to an autumnal salad. All of the salad ingredients can be found at a good farmer’s market.


  • Serves 4
  • 100g frilly Tuscan kale
  • 100g rainbow chard
  • 100g beetroot leaves
  • 100g feta
  • 50g sorrel
  • For the dressing
  • 3 tablespoons of olive oil
  • 1 tablespoon wholegrain mustard
  • 1 tablespoon of honey
  • 1 tablespoon lemon juice
  • 1 tablespoon of water

Cooking Times

  • Prep Time : 10mins
  • Cooking Time : NA


Start by washing all of the salad leaves under cold water to ensure they are clean and free from any dirt and then dry with a clean tea towel.

Remove the stalks from the rainbow chard and beetroot leaves and thinly slice them into strips.

You may need to sort through the kale and remove and stray stalks, although this variety is a lot smaller than the usual kale found in supermarkets and is ready to eat once it has been washed.

Add the rainbow chard, beetroot leaves, kale and sorrel into a salad bowl and mix together. The sorrel will give a lovely hint of citrus freshness to the salad.

Vigorously mix the dressing ingredients together before drizzling over the top of the salad leaves.

Finally crumbled fresh feta over the top of the salad before serving.

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