Whenever I love something like a recipe, a song, an item of clothing, I can’t seem to get enough of it. Lately, I’ve been making this kale salad over and over.
I go out to lunch and often order delicious kale salads thinking, “if I could eat make this at home, I’d eat this every day!” I’m so happy that now I can! What I love about this salad is the combo of flavors. The tang of the lemon juice complements perfectly with the sweet dates and pine nuts. Nutritious and delicious. What more can we ask for?
Ingredients for Kale Salad
Serves 2 for meal size, 4 for side salads
- 1 Bunch of Kale
- 1-2 TBS Extra Virgin Olive Oil (I use 1)
- 2 TBS Lemon Juice
- Salt and Pepper to taste
- 3TBS Cranberries
- 6 Seeded Dates
- 1/4 cup Pine Nuts (can be pricey. sub out for Marcona almonds if on budget)
- 1/3 cup Shaved Parmesan Cheese
- Optional (1/3 cup quinoa)
Directions for Kale Salad
Discard stems from kale and very finely chop the leaves. The smaller the pieces, the better.
Add oil, lemon juice, and salt/pepper to taste (and quinoa if using). Mix well and let the kale sit for about 30 minutes (up to 1 hour) to soften and absorb the dressing.
Toast pine nuts (be careful as these burn easily). Watch carefully on the stove and toss continuously for about 3 minutes.
Chop dates into small pieces.
Shave parmesan cheese with mandolin or grater. Important to get a good quality cheese here!
Combine and serve. Add meat on top if you want to make it a meal.
Kale is so good for us. I hope you enjoy this salad as much as I do!