1. Prepare the balsamic date dressing by adding all of the ingredients into a blender and blending until smooth. Adjust the salt & pepper to your liking
2. Add the chopped kale to a large salad bowl and pour the dressing over the top. Massage the dressing into the kale, using your hands or tongs, for at least 1 minute to soften the kale. Let it sit while you prepare the halloumi.
3. Cut the halloumi into 1” pieces. Heat a large skillet with olive oil on medium heat. Once hot, add the halloumi pieces and cook for about 30-40 seconds per side until browned.
4. Add the halloumi to the salad and top with the slivered almonds and chopped dates.
5. Toss everything together and enjoy!
Recipe notes
1. If halloumi is hard to find, you can substitute a block of feta or goat cheese. Crumble it fresh over the salad.
2. The grilled halloumi is best when fresh, so pan-frying it and adding it to the salad when ready to serve is recommended.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
