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Spring Fattoush Salad

Alex Weyerhaeuser

Seasonal
Salads
All seasons

Spring Fattoush Salad

Yield: 2 servings

For the salad:

  • 4 cups packed kale
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ cup carrots, sliced
  • ½ cup radish, sliced
  • ½ apple, sliced
  • ¼ cup sweet peas
  • ¼ cup feta cheese
  • ½ cup microgreens
  • ¼ cup fresh mint, torn 
  • ¼ cup fresh dill, torn
  • 1 cup chopped toasted bread

For the dressing:

  • 3 tablespoons honey
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh squeezed lemon
  • Salt and pepper, to taste

Instructions:

  1. Prepare the salad: Remove kale from stem and, in a large bowl, massage thoroughly with olive oil and salt until soft.
  2. Thinly slice carrot, radish, and apple.
  3. Add all of the salad ingredients to kale and gently toss to combine.
  4. Prepare the dressing: In a jar, combine dressing ingredients and shake vigorously.
  5. Dress the fattoush salad with as little or as much of the vinaigrette as you like. Serve cold or at room temperature.

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