Kale and Date Salad with Quinoa and Pistachios

February 24, 2017


Author Notes: A light dressing of sumac and pomegranate molasses plays against the sweetness of the dates. Kale massage is essential.Prettybunny

Makes: a hearty side for 4-6

Ingredients

For the Salad

  • 1 bunch Tuscan kale, ribs removed, sliced into wide ribbons
  • 1 1/2 cups Medjool dates, pitted and coarsely chopped
  • 1/2 cup shelled roasted, salted pistachios
  • 1 cup quinoa

For the dressing

  • 2 tablespoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 3 tablespoons olive oil
  • 1 teaspoon sumac
  • pinches coarse salt

Directions

  1. Cook quinoa. Meanwhile, assemble dressing and massage kale.
  2. Allow quinoa to cool, then toss all ingredients to distribute dressing. If not serving immediately, add pistachios just before serving.

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