Name: Kale, Date, and Almond Salad with Black Fig Balsamic Vinaigrette
Prep time: 30 min
Total time: 30 min
Ingredients: 1 large bunch curly kale; 1/3 cup pitted dates (chopped); 3/4 cup almonds (toasted and coarsely chopped); 2/3 cup fresh feta cheese (crumbled); 1 clove garlic (minced); 2 Tbsp Dijon mustard; 1/4 cup black fig balsamic vinegar; 2 Tbsp fresh lemon juice; 1 Tbsp honey; salt and freshly ground black pepper (to taste); 1/2 cup extra virgin olive oil

Kale, Date, and Almond Salad with Black Fig Balsamic Vinaigrette

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Course Appetizer, Main Course, Salad, Side Dish

Cuisine American

Keywords Gluten Free, Vegetarian

Difficulty Easy

Servings people

Prep Time 30

Total Time 30

Wine Pairing

Pinot Noir

This kale salad is a bit on the sweeter side due to the dates. That being said, it may seem like you need more dates when chopping them for the salad, but don't put in extra, otherwise they will easily overpower it, making the salad too sweet. You can find black fig balsamic vinaigrette at Williams-Sonoma. Serve this salad with beef or lamb.

Servings: people

Calories: 537kcal

Ingredients

Kale Salad

1 large bunch curly kale
1/3 cup pitted dates chopped
3/4 cup almonds toasted and coarsely chopped
2/3 cup fresh feta cheese crumbled

Black Fig Balsamic Vinaigrette

1 clove garlic minced
2 Tbsp Dijon mustard
1/4 cup black fig balsamic vinegar
2 Tbsp fresh lemon juice
1 Tbsp honey
salt and freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Instructions

Toast the almonds in a dry skillet and set aside.
Finely chop the kale and put it in a large salad bowl. Chop the dates and toasted almonds and toss them with the kale. Toss in the feta.
To make the vinaigrette, whisk together the first 7 ingredients. Pour in the olive oil in a steady stream, whisking constantly with a fork until emulsified and smooth. Pour the vinaigrette over the salad and toss until the kale is evenly coated.
Serve immediately or refrigerate until ready to serve. It will last a few days in the fridge, and sometimes is even better the second day, as the kale has the chance to marinate in the flavors of the dressing.

Nutrition