Kale Salad with Goat Cheese and Caramelized Dates
Kale Salad with Goat Cheese and Caramelized Dates
Recipe by Fran Allen
Ingredients
17
Serves
4
Easy and impressive—this kale salad delivers on all fronts: flavour, texture, and bite! I love how stunning it looks and how quickly it comes together. It’s a crowd-pleaser for hosting or holiday gatherings, and equally satisfying as a main dish paired with your favourite protein. The world might be full of kale salads, but I truly think this one stands out. I hope you give it a try!
Side
Vegetarian
Ingredients
2 Tbsp
Lemon Juice
1 Tbsp
Apple Cider Vinegar
2 tsp
Lemon Zest
1 tsp
Honey
1 Tbsp
Dijon Mustard
1 tsp
Sea Salt
divided
1/4 tsp
Black Pepper
1/4 cup
Extra-Virgin Olive Oil
2 large bunches
Kale
cleaned and stems removed (about 6 cups chopped)
2 cups
Cabbage
shredded
1/4 cup
Shallots
thinly sliced (about 1-2 shallots)
5
Dates
pitted
2 Tbsp
Extra-Virgin Olive Oil
divided
1/2 cup
Breadcrumbs
(gluten-free if needed)
3 Tbsp
Sesame Seeds
1 tsp
Smoked Paprika
1 cup
Goat Cheese
grated (see notes)
Instructions
1
Start with the dressing: In a small bowl or jar, combine the lemon juice, apple cider vinegar, zest, honey, mustard, ½ tsp salt, pepper, and olive oil. Shake or whisk until emulsified.
2
Add the kale to a large mixing bowl. Pour in about 1 tablespoon of the dressing and massage it into the kale until softened and tender. Set aside to rest.
3
Caramelize the dates: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Gently open and flatten the dates, then add them to the pan. Sear for about 1 minute per side, until golden and crisp. Remove from heat, let cool, then roughly chop and set aside.
4
In the same skillet, lower the heat to medium-low. Add the olive oil, breadcrumbs, sesame seeds, smoked paprika, and ½ tsp sea salt. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately once browned.
5
To assemble, add the shredded cabbage, chopped dates, and shallots to the bowl with the kale. Pour over the remaining dressing and toss gently. Sprinkle with the grated goat cheese and toasted breadcrumb mixture. Toss again and season to taste with salt and pepper. Serve topped with a bit more goat cheese if desired—and enjoy!
6
Note: To get that fluffy, snowy texture from the goat cheese, freeze it for at least 1 hour (or overnight), then grate it with a microplane or fine cheese grater right before serving. This keeps it from melting or clumping. You can also sub with Parmesan, plant-based cheese, or leave it out entirely if preferred.
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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
