Kale Crunch Salad with Dates

Name: Kale Crunch Salad with Dates
Prep time: 10 min
Total time: 40 min
Yield: 10
Cuisine: American
Ingredients: 2 bunch Kale (2 bunches of kale rinsed, patted dry, stalks & stems removed and chopped into bite-size pieces); ¼ cup Olive Oil (1/4 cup olive oil); ⅓ cup Almond (1/3 cup roasted almonds chopped); 8 pieces Date (8 dates pitted and chopped); ½ cup Parmesan Cheese (1/2 cup freshly grated Parmesan use the good stuff!); ½ tsp Red Pepper Flakes (1/2 tsp red pepper flakes this adds a little spicy kick, but you can leave this out if you prefer); ¼ cup Sweet Onion (1/4 cup chopped sweet onion make sure to use sweet onion or it will overpower the dressing); 2 pieces Garlic (2 garlic cloves peeled); 1 piece Lemon Juice (juice of 1 large lemon); 2 tbsp Extra Virgin Olive Oil (2 tbsp extra virgin olive oil); 1 tsp Dijon Mustard (1 tsp dijon mustard); 1 tbsp Maple Syrup (1 tbsp honey maple syrup is also great here!); ½ tsp Sea Salt (1/2 tsp sea salt)

Kale Crunch Salad with Dates - Salad (American)

40 minAmerican

Servings10

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Egg Free

Ingredients

For 10 servings

Kale2 bunch · 2 bunches of kale rinsed, patted dry, stalks & stems removed and chopped into bite-size pieces
Olive Oil¼ cup · 1/4 cup olive oil
Almond⅓ cup · 1/3 cup roasted almonds chopped
Date8 pieces · 8 dates pitted and chopped
Parmesan Cheese½ cup · 1/2 cup freshly grated Parmesan use the good stuff!
Red Pepper Flakes½ tsp · 1/2 tsp red pepper flakes this adds a little spicy kick, but you can leave this out if you prefer
Sweet Onion¼ cup · 1/4 cup chopped sweet onion make sure to use sweet onion or it will overpower the dressing
Garlic2 pieces · 2 garlic cloves peeled
Lemon Juice1 piece · juice of 1 large lemon
Extra Virgin Olive Oil2 tbsp · 2 tbsp extra virgin olive oil
Dijon Mustard1 tsp · 1 tsp dijon mustard
Maple Syrup1 tbsp · 1 tbsp honey maple syrup is also great here!
Sea Salt½ tsp · 1/2 tsp sea salt

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Steps

1Wash, rinse and pat kale dry, gently pressing leaves to soak up remaining water
2Cut leaves away from hard stalk, then chop leaves into small, bite-size pieces
3You want to make sure that you only have the soft leaves for your salad, not any firm stalks
4Massage chopped kale with 1/4 cup olive oil for several minutes until leaves are thoroughly coated
5Allow kale to sit for about 30 minutes to soak up the oil
6Place all the dressing ingredients into a blender or Vitamix and blend until smooth
7Pour over kale and mix well, massaging the dressing into the leaves
8*Optional: refrigerate in a sealed container for 30 minutes and up to 24 hours for best flavor
9Right before serving add the almonds, dates, and freshly grated parmesan, then toss and serve