Kale Salad with Pine Nuts & Medjool Dates

Name: Lacinato Kale Salad
Prep time: 10 min
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup rice vinegar (unseasoned); 2 tbsp honey (acacia or another natural, local honey); 2 tbsp olive oil (I like unfiltered); 1 tsp kosher salt; 1 tsp black pepper (coarse ground); 2 bunches lacinato kale (dinosaur kale); 1/3 cup medjool dates, minced (dried blueberries or cranberries work too); 1/4 cup pine nuts or sliced almonds (roasted, unsalted)

So GREEN and fresh! A “go-to” side or main dish if you want to add a micronutrient rich food to your plate!

Lacinato kale is also called dinosaur kale because of the texture of the leaf.

The medjool dates and pine nuts can be substituted with a dried fruit and nut of your choosing. Swap out 4 chopped Brazil nuts and triple your magnesium and boost potassium PLUS the added benefit of almost a daily dose of the antioxidant mineral selenium.

You can add fresh, shredded Parmigiana Reggiano. I try to avoid dairy when I can and this salad is so good on its own it doesn’t need it. But, your salad, your call!

Lacinato Kale Salad

Course: Main Course, Salad, Side Dish

Keyword: dinosaur kale, kale, lacinato kale, salad

Prep Time: 10

Resting time: 20

Servings:

Calories: 250kcal

Fresh lacinato kale (dinosaur kale), light balsamic vinaigrette, toasted pine nuts, and dried cranberry. Such a lovely little salad that packs BIG nutrient punch.

Print Recipe

Ingredients

Vinaigrette

1/4 cup balsamic vinegar
1/4 cup rice vinegar unseasoned
2 tbsp honey acacia or another natural, local honey
2 tbsp olive oil I like unfiltered
1 tsp kosher salt
1 tsp black pepper coarse ground

Salad

2 bunches lacinato kale (dinosaur kale)
1/3 cup medjool dates, minced dried blueberries or cranberries work too
1/4 cup pine nuts or sliced almonds roasted, unsalted

Instructions

Combine all vinaigrette ingredients in a bowl, cup, or dressing vessel and mix until honey is well incorporated
Grab the stalk end of the kale and pull leaves off of the stalk. Chop leaves into bite sized pieces and place in a bowl big enough to toss the salad comfortably in.
Poor half of dressing over the kale and toss until all leaves are coated.
Let dressed salad rest for 20 to 30 minutes.
When ready to eat, plate dressed kale and top with pine nuts and dates. If you use brazil nuts, which I highly recommend, chop with a nut chopper or pulse a couple of times in a food processor.

Nutrition