Kale Salad with Cinnamon Date Vinaigrette
Tender lacinato kale, crisp apple and pear, creamy goat cheese, and toasted almonds, all
tossed in a tangy cinnamon date vinaigrette that tastes like the holidays.
This kale salad is the perfect holiday side. It's fresh, crunchy, and beautifully sweet. I adapted this recipe from Fresh Thymes, the holiday magazine from Fresh Thyme Market, and changed a few things. I added sliced almonds and dried cranberries, and I swapped apple cider vinegar for red wine vinegar. Both would work beautifully; I really love red wine vinegar.
The best part about this kale salad with apples and pears is the vinaigrette, which adds a warm, holiday touch. Date syrup provides natural sweetness, cinnamon brings warmth, and sumac contributes a unique lemony flavor that gives it a delightful tartness. Sumac is one of my favorite staples from Mediterranean cuisine.
Ingredients You'll Need
Cinnamon Date Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, date syrup, grated garlic clove, cinnamon, sumac, and sea salt until combined. Refrigerate until ready to serve.
This beautiful side pairs well with my Lemon Feta Chicken Meatballs, Slow Cooker Leg of Lamb with Mediterranean Spices, and Greek Chicken and Potatoes. I also have many fresh vinaigrette recipes if you need more ideas for this kale salad.
Similar Recipes
PrintKale Salad with Cinnamon Date Vinaigrette
Tender lacinato kale, crisp apple, pear, goat cheese, and toasted almonds in a tangy cinnamon date vinaigrette.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar (or apple cider vinegar for a milder, fruitier dressing)
- 2 tablespoons date syrup
- 1 small garlic clove, grated
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ¼ black pepper
- ¼ teaspoon ground sumac
- ¼ cup sliced almonds
- 2 bunches lacinato kale, ribs and stems removed, leaves coarsely chopped
- 2 cups spring mix
- ½ small head radicchio, washed, core removed, leaves torn
- 1 small Honeycrisp apple, washed, halved, cored, and thinly sliced
- 1 pear, washed, halved, cored, and thinly sliced
- ½ cup crumbled goat cheese
- ¼ cup sweetened dried cranberries
Instructions
- In a small bowl, whisk together the olive oil, red wine vinegar, date syrup, grated garlic, cinnamon, sea salt, black pepper, and sumac until well combined. Refrigerate until ready to serve.
- Place the sliced almonds in a dry nonstick skillet. Cook over medium heat, stirring frequently, until golden brown and fragrant, about 2 to 4 minutes. Transfer to a plate to cool.
- In a large bowl, combine the chopped lacinato kale, spring mix, and torn radicchio. Drizzle with half of the vinaigrette.
- Top the greens with the sliced apple, pear, crumbled goat cheese, dried cranberries, and toasted almonds. Serve with the remaining vinaigrette on the side.
Notes
Adapted from Fresh Thymes, Holiday 2024, published by Fresh Thyme Market.
