Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light lemon dressing, then tossed with the savory-sweet blend of apple, dates, almonds and cheese. A little pecorino goes a long way in giving this nutritious salad a satisfying depth of flavor.
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- 1 bunch kale, ribs removed, leaves very thinly sliced
- 1/4 cup dates
- 1 Honeycrisp apple
- 1/4 cup slivered almonds, toasted
- 1 ounce Pecorino, finely grated (1/4 cup)
- Freshly ground black pepper
Instructions
- Whisk together the lemon juice, olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
- While the kale stands, cut the dates into thin slivers and the apple into thin matchsticks. Add the dates, apples, almonds and cheese to the kale. Season with salt and pepper and toss well.
Nutrition Facts
| Calories | 151 calorie |
| Total Fat | 8.5 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 4 milligrams |
| Sodium | 161 milligrams |
| Carbohydrates | 17 grams |
| Dietary Fiber | 3 grams |
| Protein | 5 grams |
| Sugar | 8 grams |
Reviews
We made this salad last night and it was spectacular. I will say I changed a few things so if you’re a recipe purist do not proceed. Swapped out the kale for peer greens, added roasted butternut squash, doubled the dressing and added 2 tbsps of honey. Will definitely be making again!
Delicious!
It’s so fresh and delicious!
Love this salad! I followed the recipe the first couple of times and it’s delicious. The third time I didn’t have lemons on hand and subbed white wine vinegar for lemon in the dressing and it was just as delicious. My teenage sons both love this salad. It’s a keeper!
Love this salad.
Delicious! I made the recipe as written. I wouldn’t change a thing.
Loved by all in the family…has become a weekly staple.
Fresh, healthy, and delicious. Some prep, but can make a lot and have it for days.
On a leftover day I added a couple blue cheese crumbles which added a different zing for fun.
On a leftover day I added a couple blue cheese crumbles which added a different zing for fun.
Holy cow this is an excellent salad, new fav! I added 2 tsp apple cider vinegar to the dressing to complement the apple, and subbed toasted pecans for the almonds and an herbed, crumbled goat cheese for the pecorino. Highly recommend the (medjool) dates – omitted them the 1st time, used them the 2nd time I made it, and they are a great touch. Incredible!
Loved this didn’t have all the ingredients so substitute almonds for some pine nuts and pecans roasted. I didn’t have dates so substitute with crude cranberry and a splash of apricots jam. This will be made exactly next time. This went very well with Vs Moroccan pork roast. Yum yum and yummy.