Lately I’ve been trying to find more ways to integrate kale into my diet. The ultimate superfood, kale is packed with nutrients. It makes me feel like I’m glowing from the inside. For those who missed my earlier post on kale, you should know that once upon a time I couldn’t stand the stuff. Then I discovered the kale massage. Massaging the leaves with olive oil wilts them slightly, mellowing their flavor and making them sweeter and less bitter. Now that I know the secret to tasty kale, I’m enjoying experimenting with it in different salads and recipes. This Kale, Fig and Halloumi Salad is my newest experiment, and I’m super happy with the result!
For those of you who’ve never tried halloumi cheese (also spelled halloume), you’re in for a treat. It is made with a combination of goat’s milk, sheep’s milk, and sometimes cow’s milk. Halloumi is popular all over the Mediterranean, particularly in Greece. It has a special texture that makes it ideal for grilling and frying– meaning, you can brown the outside to a crispy golden texture without it melting into a pile of goop. In fact, halloumi tastes best when it’s grilled or fried. The browning of the exterior brings out all of the flavor. You can even light it on fire, like Greek saganaki cheese. Opa!
Salty halloumi pairs particularly well with sweet, juicy fruits like watermelon and cantaloupe. I thought it would be a tasty addition to a kale salad, and I was right! The figs, walnuts, and cheese are a perfect accent to the mild, massaged kale. It’s a lovely flavor seasonal combination, full of flavor and loaded with nutrition. Your body and your tastebuds will thank you. Shabbat Shalom!
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Kale, Fig and Halloumi Salad
Ingredients
- 8 oz halloumi cheese
- 10 oz curly kale
- 3 tbsp olive oil
- 3 tbsp balsamic vinegar or lemon juice
- 8 oz fresh figs (about 10 medium figs)
- 1/3 cup roughly chopped walnuts
- 1/4 tsp salt
Instructions
- Lightly grease a skillet and heat over medium. Slice the halloumi cheese and place the slices in the skillet.
- Let the halloumi fry for 7-8 minutes till golden brown on both sides. Allow the halloumi to cool to room temperature.
- Chop the halloumi into small pieces.
- Cut the stems off the figs, then slice them in half. Discard the stems.
- Cut the leaves of kale off of the thick, tough stalks; discard the stalks. Chop the kale leaves into bit-sized pieces. You should end up with around 8-10 cups of kale leaves.
- Place the kale leaves into a salad bowl and pour the olive oil over them. Massage the olive oil into the kale with clean fingers for 2-3 minutes till the kale is softened and slightly wilted. This will help remove bitterness from the kale.
- Add the balsamic vinegar or lemon juice, fresh figs, chopped walnuts, and salt. Toss the salad gently to combine.
- Let the salad sit for a few minutes at room temperature to allow the flavors to blend. Toss again, then serve. This salad should be eaten in one sitting; leftovers do not keep well. You can easily halve the recipe for a smaller crowd.
Nutrition
tried this recipe?
Let us know in the comments!
Other Great Recipe Ideas:
Simply Recipes – Sauteed Kale with Tahini Sauce
Steamy Kitchen – Cauliflower and Kale Salad (Cauliflower Tabouli)
Domestic Fits – Kale Caesar with Goat Gouda, Avocados and Homemade Croutons
Kalyn’s Kitchen – Baby Kale, White Bean and Tuna Salad with Lemon
Oh my. That salad looks amazing, and now I have to go find that cheese! And thanks so much for the link, lady 🙂
This is a yummy salad. Halloumi is my country’s traditional cheese (Cyprus cheese) and we eat it almost every day. Try to grill it on the charcoal, it is delicious too!!
I love all your Kale receipes. This one will be the next one that I make. thank you. Kale rocks!!1
For those of us who can’t get Haloumi cheese, is there something else we can use as substitute?
You can try Caribbean white cheese.
Thank you for the suggestion! I’ll try it for Thanksgiving! 🙂
If I want to make this salad for Thanksgiving with turkey, can I substitute the halloumi? Any suggestions? I’m dying to make this salad for company.
Hi Rita! Have you seen my Kale, Pear and Cranberry salad? It’s also seasonal/autumn and dairy free, it will go great with a Thanksgiving meal: https://toriavey.com/toris-kitchen/2012/10/kale-pear-and-cranberry-salad/ In fact, I think I’m serving that one at my T-day feast!
This sounds like a fantastic salad! And thanks for the mention for my Baby Kale, White Bean, and Tuna Salad with Lemon.
Can’t wait to try your salad Kalyn! White beans and tuna is one of my favorite combos, especially with olive oil and fresh lemon juice. 🙂
I am such a fan of kale but hadn’t realized the massage was what was making it tasty. Then you had to add in haloumi! Another fave. You’ve made my day. THX!
It’s all about the massage Heidi! Makes it SO much yummier. 😉
These are wonderful recipes. they also work well with baby spinach. Basha
Hi Basha– Yes! spinach works great too. Glad you’re enjoying the recipes.