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Date Kale Salad

PREP: 5 minutes
COOK: 20 minutes
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Need a salad that can take you from summer to fall? Medjool dates and homemade balsamic onion dressing add the perfect balance of flavor and sweetness to the earthy base in this Sweet Date Kale Salad.  Recipe by Food with Feeling.

Ingredients

  • For The Dressing:
  • 3 tablespoons of olive oil
  • 1/3 cup of chopped yellow onion
  • 3 cloves of garlic, minced
  • 1/2 teaspoon of salt
  • 3 teaspoons of maple syrup (or 1 pitted date)
  • 2 tablespoons of balsamic vinegar
  • For The Salad:
  • 1 bunch of kale
  • 1 cup of shredded purple cabbage
  • 5 Natural Delights Medjool dates, sliced into 1/4 inch pieces
  • 3 tablespoons of slivered almonds or pine nuts (optional to taste)
  • 1 batch of crispy chickpeas (from 15-ounce can of chickpeas)

Find "1 lb Medjool Dates" in a Store

Preparation

  1. Clean and dry the kale, debone it, and then chop into bite-sized pieces or tear it with your hands.
  2. Make the dressing by heating 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt, and maple syrup (if using a date, leave it out and add it into the blender whole) and cook for an additional 2 minutes.
  3. Transfer the onion mixture to a blender, add in the balsamic vinegar (as well as the date if using), and blend until mostly smooth.
  4. Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Massaging the kale makes the it much softer and a lot tastier.
  5. Add the remaining ingredients (cabbage, sliced dates, nuts, and chickpeas) and toss to combine.
  6. Serve and Enjoy!

*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.

A Recipe from:

Food with Feeling

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