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Makes
a hearty side for 4-6
Author Notes
A light dressing of sumac and pomegranate molasses plays against the sweetness of the dates. Kale massage is essential. —Prettybunny
Ingredients
- For the Salad
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1 bunch
Tuscan kale, ribs removed, sliced into wide ribbons
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1 1/2 cups
Medjool dates, pitted and coarsely chopped
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1/2 cup
shelled roasted, salted pistachios
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1 cup
quinoa
- For the dressing
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2 tablespoons
lemon juice
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2 teaspoons
pomegranate molasses
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3 tablespoons
olive oil
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1 teaspoon
sumac
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Pinch
coarse salt
Directions
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Cook quinoa. Meanwhile, assemble dressing and massage kale.
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Allow quinoa to cool, then toss all ingredients to distribute dressing. If not serving immediately, add pistachios just before serving.
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