Fall Kale Salad
User Reviews
5.0
3 reviews
Excellent
Fall Kale Salad
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Celebrate autumn with my fall kale salad—ready in 15 minutes with kale, dates, walnuts, and a zesty lemon-mustard dressing. Quick, easy, and satisfying!
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Ingredients
To make the salad
- ¼ cup sliced walnuts
- 1 bunch kale stems and center ribs removed, coarsely chopped
- 2 carrots large, cut into ⅛-inch-thick matchsticks
- ¼ cup dates pitted, frozen for one hour
- 1 feta cheese crumbled
- 1 teaspoon nigella seeds for garnish
To make the dressing
- ½ cup lemon juice freshly squeezed
- ¼ cup maple syrup
- 1½ tablespoon Dijon mustard
- 1 tablespoon black pepper freshly ground
- 2 tablespoon granulated garlic
- 2 teaspoon s ground cumin
- 2 teaspoons molasses
- 1 teaspoon kosher salt
- ½ cup extra virgin olive oil
Instructions
To make fall kale salad
- Preheat oven to 400°F.
- Bring a small saucepan of water to a boil. Add walnuts and blanch for 30 seconds. Drain and set aside to cool. Transfer walnuts to a baking sheet, spread out in a single layer, and toast in the oven for 3 to 4 minutes until golden brown. Set aside.
- Coarsely chop frozen dates. Put kale, carrots, and dates into a large bowl and toss.
To make the dressing
- Combine all ingredients except the oil in a blender and mix well. With the blender running, gradually add the oil and blend until emulsified. Set aside.
- Add dressing and toss again.
- Transfer to a serving plate (or individual plates) and top with feta, walnuts, and nigella seeds.
Notes
- Inspired by Il Corvo's Syrian Kale Salad!
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad. Choose kale that is dark green and has firm leaves. Avoid kale that is yellow or has wilted leaves.
- Massage the kale before dressing it. This will help to soften the leaves and make them easier to digest.
- Add the dressing to the kale first and toss to coat. Then, add the other ingredients and toss again. This will help to prevent the salad from becoming soggy.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Let the salad sit for a few minutes before serving. This will give the flavors time to meld.
Nutrition Information
Show Details
Calories
334kcal
(17%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
28g
(43%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Sodium
1233mg
(51%)
Potassium
222mg
(6%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
27IU
(1%)
Vitamin C
12mg
(13%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 28g | 43% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 1233mg | 51% |
| Potassium | 222mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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