Spanakopita Kale Salad

I love a dish that puts a spotlight on herbs, treating them as the main ingredient rather than a garnish. This chopped salad takes inspiration from the assertive, herbaceous flavors of spanakopita, the iconic Greek savory pie that consists of crisp, rich phyllo pastry filled with earthy spinach, salty feta cheese, and lots of herbs like parsley and dill. I am by no means suggesting that this salad is as delicious as, or a replacement for, spanakopita — it is simply one path to a delicious bowl of greens, and a way to use a winning flavor combination in a new format.

In place of spinach, I like to use lacinato kale, as its sturdier texture can stand up to a good tossing. Those ribbons of kale become tender and silky as they marinate in the assertive dressing. Seasoned with briny feta crumbles, crunchy toasted walnuts, and zippy herbs including parsley, scallions, dill, and mint, this salad makes for a bright and bold lunch or side, a great accompaniment to just about any grilled protein, and even a tasty sandwich topping or pita filling. In addition, it’s an excellent make-ahead salad for a picnic or potluck, as kale maintains its texture well and only absorbs more flavor with time.

• Roast your walnuts low and slow. You may notice that I’ve opted to roast the nuts at a low temperature for a longer-than-usual amount of time. This method yields walnuts that are evenly toasted throughout. I love the flavor and texture of these crispy walnuts here, but any nut you love would work in their place. 
• Pick up a block of feta cheese. If possible, avoid the dry, pre-crumbled feta from the store, which lacks the tang and flavor of a proper block of feta in brine.