Kale and Date Salad with Quinoa and Pistachios

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
  
• Pinch coarse salt