Sweet medjool dates, roasted pine nuts and parmesan cheese come together in one flavorful kale salad. Drizzled with olive oil and lemon juice, this salad is both refreshing and filling.
Are we still into salads, or have we completely given up on our New Year’s resolutions to eat a salad every day for the rest of the year? I hate to be the bearer of bad news, but if that’s your resolution you should probably give up now. I’m sorry. HOWEVER, if you’re just trying to eat more salads in general or maybe incorporate more kale into your diet, this is for you!!
If I’m being honest, I typically prefer cooked kale over raw kale. I think that’s because raw kale takes some getting used to. It’s crunchy—very, very crunchy—and if you’re used to only eating spinach, kale can be a bit of an adjustment. But with the right ingredients, raw kale can be equally as enjoyable I promise! If it’s any indication, I scarfed this salad down Friday night like it was my job. Yes, scarfed kale down—RAW kale! Craziness.
You wanna know what really makes this salad? That’s a trick question because there are THREE things that make this salad my new favorite. Numero uno: the dates. Yes, dates in a salad can be and should be done. They add a mild sweetness kind of the same way cranberries would, only I like them better. The second ingredient that really makes this salad are the pine nuts. Wait sorry, roasted pine nuts, I should say. Oh my gah. I declare that roasted pine nuts should be included in every salad from here on out. I don’t think I’d ever had them on a salad before.
The LAST ingredient that completes this salad is the freshly shredded parmesan cheese. There’s just something about buying a block of fresh parmesan that tastes so much better than the prepackaged shredded cheese. I don’t know what it is….. maybe because it’s fresher?! Maybe it’s because I feel like an Olive Garden server shaving cheese overtop my salad. WHO KNOWS. All I know is the more parm the better. Drizzle is with olive oil and lemon juice and BOOM you’ve got yourself a tasty raw kale salad.
Date and Parmesan Kale SaladPrint Pin Rate
- 2 cups kale stems removed
- 1/2 cup pitted dates chopped
- 1/4 cup pine nuts
- 1 avocado chopped
- 2 tbsp shredded parmesan cheese
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Remove stems from kale and place kale in a large bowl.
- Heat 1 tbsp olive oil in a pan over the stove; add pine nuts.
- While nuts are roasting, chop dates up into bite-size pieces and add to the bowl with the kale.
- Remove nuts from stove and add to bowl.
- Add parmesan cheese, olive oil and lemon juice to bowl and stir together.
- Place salad in serving bowl; add avocado last, placing it on top.
Q: Kale: raw or cooked? Do you tend to prefer spinach or kale?