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Kale Salad with Cinnamon Date Vinaigrette

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Tender lacinato kale, crisp apple, pear, goat cheese, and toasted almonds in a tangy cinnamon date vinaigrette.

Ingredients

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  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar (or apple cider vinegar for a milder, fruitier dressing)
  • 2 tablespoons date syrup
  • 1 small garlic clove, grated
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 black pepper
  • 1/4 teaspoon ground sumac
  • 1/4 cup sliced almonds
  • 2 bunches lacinato kale, ribs and stems removed, leaves coarsely chopped
  • 2 cups spring mix
  • 1/2 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
  • 1/2 cup crumbled goat cheese
  • 1/4 cup sweetened dried cranberries

Instructions

  1. 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.
  2. 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.
  3. In a large bowl, combine the chopped lacinato kale, spring mix, and torn radicchio. Drizzle with half of the vinaigrette.
  4. 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.

Find it online: https://crave-worthy.com/kale-salad-cinnamon-date-vinaigrette/