Medjool Dates and Carrot Salad
User Reviews
5
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Prep Time
25 mins
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Total Time
25 mins
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Servings
6 people
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Calories
283 kcal
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Course
Salad
Medjool Dates and Carrot Salad
Description
Medjool Dates and Carrot Salad brings together a mix of fresh kale leaves, finely chopped parsley, sliced carrots, and quartered Medjool dates, which lend natural sweetness. The salad dressing is a smooth blend of pitted dates, olive oil, red wine vinegar, fresh orange juice, and a touch of warming spices such as cinnamon, coriander, nutmeg, and optional cayenne for subtle heat. The carrots are tossed with half the dressing in advance to soften them slightly, while the kale and parsley remain crisp by being added right before serving. Chopped pecans provide a crunchy topping that enhances the salad's textures.
The flavor combines the rich caramel notes of dates with the bright citrus and spice dressing, balanced by the fresh earthiness of kale and parsley. This salad works well as a refreshing side or a light lunch dish. Tossing the greens with the dressing just before serving helps retain their vibrant color and crispness.
For best results, use fresh Medjool dates to achieve a creamy dressing. Leftover dressing can be kept to dress grilled meats or roasted vegetables for added flavor.
Ingredients
Salad dressing
- 2 Medjool dates pitted and coarsely chopped
- 3 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 4 tablespoon orange juice fresh squeezed is most flavorful
- ⅛ teaspoon cinnamon
- ⅛ teaspoon Coriander
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper optional
- ¼ teaspoon salt Use salt and pepper to taste, ⅛ teaspoon pepper
- ¼ teaspoon black pepper Use salt and pepper to taste, ⅛ teaspoon pepper
Salad
- 1 c Medjool dates quartered lengthwise and pits removed
- 1 ½ c carrot peeled and sliced into ⅛ inch coins
- 1 c parsley finely chopped
- 4 c kale coarsely chopped into large bite size pieces
- ¾ c pecan coarsely chopped
Instructions
Make Dressing
- Add all dressing ingredients to immersion blender cup or regular blender. Process on high until it is smooth and creamy, about 1-2 minutes.
Assemble Salad
- 15-60 minutes before serving, toss carrots with half of dressing and let sit to soften.
- Right before serving, in a large bowl toss Medjool dates, parsley and kale with carrots and remaining dressing. Arrange on a platter or individual plates and top with chopped pecans and enjoy immediately.
Notes
- Use fresh Medjool dates rather than dried to create a smooth, creamy dressing texture.
- Do not mix the kale and parsley with the dressing until just before serving to keep the greens crisp and vibrant.
- Extra creamy date dressing can be saved and used as a sauce for grilled pork, chicken, or roasted root vegetable salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 350ml | |
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 46mg | 2% |
| Potassium | 669mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 24g | 48% |
| Vitamin A | 10712IU | 214% |
| Vitamin C | 75mg | 83% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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