Fall Kale Salad

An overhead image of kale salad in a large serving bowl.

Course: Salad

Cuisine: Syrian

Diet: Vegetarian

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: serving

Calories: 334kcal

Author: Shruthi Baskaran-Makanju

Celebrate autumn with my fall kale salad—ready in 15 minutes with kale, dates, walnuts, and a zesty lemon-mustard dressing. Quick, easy, and satisfying!

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Ingredients

To make the salad

¼ cup sliced walnuts
1 bunch kale stems and center ribs removed, coarsely chopped
2 carrots large, cut into ⅛-inch-thick matchsticks
¼ cup dates pitted, frozen for one hour
1 feta cheese crumbled
1 teaspoon nigella seeds for garnish

To make the dressing

½ cup lemon juice freshly squeezed
¼ cup maple syrup
1½ tablespoon dijon mustard
1 tablespoon black pepper freshly ground
2 tablespoon granulated garlic
2 teaspoon s ground cumin
2 teaspoons molasses
1 teaspoon kosher salt
½ cup extra virgin olive oil

Instructions

To make fall kale salad

Preheat oven to 400°F.
Bring a small saucepan of water to a boil. Add walnuts and blanch for 30 seconds. Drain and set aside to cool. Transfer walnuts to a baking sheet, spread out in a single layer, and toast in the oven for 3 to 4 minutes until golden brown. Set aside.
Coarsely chop frozen dates. Put kale, carrots, and dates into a large bowl and toss.

To make the dressing

Combine all ingredients except the oil in a blender and mix well. With the blender running, gradually add the oil and blend until emulsified. Set aside.
Add dressing and toss again.
Transfer to a serving plate (or individual plates) and top with feta, walnuts, and nigella seeds.

Notes

Inspired by Il Corvo's Syrian Kale Salad!

Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad. Choose kale that is dark green and has firm leaves. Avoid kale that is yellow or has wilted leaves.
Massage the kale before dressing it. This will help to soften the leaves and make them easier to digest.
Add the dressing to the kale first and toss to coat. Then, add the other ingredients and toss again. This will help to prevent the salad from becoming soggy.
Don't overdress the salad. A little bit of dressing goes a long way.
Let the salad sit for a few minutes before serving. This will give the flavors time to meld.

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