Recipes and Cooking Kale Falafel Salad with Toasted Pine Nuts 5.0 (1) 1 Review Using store-bought versions of our favorite Middle Eastern mezze (appetizers) creates a salad that's much more than a starter. By Emily Teel Emily Teel Instagram Website Emily is a senior food editor at Better Homes & Garden based in McMinnville, Oregon. She was previously the editor-in-chief of Spoonful Magazine, the food and drinks editor for Statesman Journal, and a restaurant critic at The Courier Post. She began her food career in restaurants and working for nonprofit organizations supporting sustainable agriculture and hunger-relief organizations in Pennsylvania. She is a seasoned food writer, recipe developer, and food media content creator who has contributed regularly to Serious Eats, Wine & Spirits, Kitchn, Philadelphia Magazine, Eater, and Edible Communities publications. Her writing has also appeared in USA Today, Rachael Ray Everyday, and Huffington Post Taste, among others. Learn about BHG's Editorial Process Updated on May 26, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 40 mins Servings: 4 Yield: 10 cups kale mixture + 14 falafel Jump to Nutrition Facts Ingredients 2 tablespoon red wine vinegar ½ cup thinly sliced red onion 1 6 ounce bunch curly kale, stems removed, and leaves torn 1 10 ounce container hummus 2 cup fresh baby spinach 1 ¼ cup chopped English cucumber 1 cup grape tomatoes, halved 3 ounce feta cheese, sliced, or 1/3 cup crumbled feta cheese ¼ cup pine nuts, toasted ¼ cup fresh flat-leaf parsley 1 tablespoon chopped fresh oregano 1 12 ounce pkg. frozen cooked falafel, prepared according to package directions Directions In a small bowl combine vinegar,1 Tbsp. water, and a pinch salt; stir in onion. Cover and let stand at room temperature 20 to 30 minutes. Drain onion, reserving pickling liquid. In a large bowl combine reserved pickling liquid, 2 Tbsp. olive oil, and a dash salt; add kale. Massage kale with your hands about 3 minutes or until bright green and tender. Spread hummus on a platter. Arrange kale, spinach, cucumber, tomatoes, feta, pine nuts, pickled onion, parsley, and oregano on top. Sprinkle with 1/4 tsp. ground black pepper. Top with falafel. If you like, drizzle with additional olive oil and red wine vinegar. Rate it Print Nutrition Facts (per serving) 667 Calories 42g Fat 57g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 667 % Daily Value * Total Fat 42g 54% Saturated Fat 7g 35% Cholesterol 11mg 4% Sodium 470mg 20% Total Carbohydrate 57g 21% Total Sugars 11g Protein 22g Vitamin C 144.9mg 725% Calcium 274mg 21% Iron 5mg 28% Potassium 935mg 20% Folate, total 244.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.