Kale Salad with Cinnamon-Date VinaigretteKale Salad with Cinnamon-Date Vinaigrette
Kale Salad with Cinnamon-Date Vinaigrette
Kale Salad with Cinnamon-Date Vinaigrette
A bountiful salad that’s bursting with exciting textures and flavors. Tossed in a tangy-sweet, creamy vinaigrette sweetened naturally with date syrup.
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Recipe - Indianapolis, IN - Broad Ripple
Kale Salad with Cinnamon-Date Vinaigrette
Kale Salad with Cinnamon-Date Vinaigrette
Prep Time30 Minutes
Servings8
0
Calories220
Ingredients
½ cup Fresh Thyme extra-virgin olive oil
½ cup organic apple cider vinegar
2 Tbsp. date syrup
1 small clove garlic, grated
½ tsp. Fresh Thyme organic cinnamon
¼ tsp. Fresh Thyme fine sea salt
¼ tsp. ground sumac
¼ cup coarsely chopped raw unsalted hazelnuts, lightly toasted
2 bunches organic lacinato kale, ribs and stems removed and leaves coarsely chopped (about 8 cups)
2 cups baby kale, stems trimmed
½ small head radicchio, washed, core removed, and leaves torn
1 small Honeycrisp apple, washed, halved, cored, and thinly sliced
1 red d’Anjou pear, washed, halved, cored, and sliced
½ cup Fresh Thyme crumbled goat cheese
Directions
  1. In a small bowl whisk together olive oil, vinegar, date syrup, garlic, cinnamon, salt, and sumac until combined. Refrigerate until ready to serve.   
  2. Place hazelnuts in a nonstick skillet. Cook over medium heat until golden brown and fragrant, stirring frequently. 
  3. In a large bowl, place kale and radicchio; drizzle with half of the vinaigrette. Lightly massage until kale is bright green and tender. Top with apple, pear, goat cheese, and hazelnuts. Serve with remaining vinaigrette. 
Nutritional Information

Each serving contains: 220 calories, 18 g fat, 3 g saturated fat, 0 g trans fat, 10 mg cholesterol, 120 mg sodium, 14 g carbohydrates, 3 g fiber, 9 g sugar, 3 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 6% potassium. 

 

 

30 minutes
Prep Time
0 minutes
Cook Time
8
Servings
220
Calories

Shop Ingredients

Makes 8 servings
½ cup Fresh Thyme extra-virgin olive oil
Fresh Thyme Extra Virgin Olive Oil
Fresh Thyme Extra Virgin Olive Oil - 33.8 Ounce
Sale
$14.99 was $15.99$0.44/oz
½ cup organic apple cider vinegar
Fresh Thyme Organic Apple Cider Vinegar
Fresh Thyme Organic Apple Cider Vinegar - 32 Fluid ounce
$4.79$0.15/fl oz
2 Tbsp. date syrup
Just Date Organic Medjool Date Syrup
Just Date Organic Medjool Date Syrup - 8.8 Ounce
$8.99$1.02/oz
1 small clove garlic, grated
Garlic
Garlic - 1 Each
$0.69
½ tsp. Fresh Thyme organic cinnamon
Fresh Thyme Organic Ground Cinnamon
Fresh Thyme Organic Ground Cinnamon - 2.01 Ounce
$3.99$1.99/oz
¼ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
¼ tsp. ground sumac
Frontier Co-op Sumac
Frontier Co-op Sumac - 0.5 Ounce
$1.99$3.98/oz
¼ cup coarsely chopped raw unsalted hazelnuts, lightly toasted
Raw Hazelnuts
In-Store Purchase Only
Raw Hazelnuts - 1 Pound
$12.99/lb$12.99/lb
2 bunches organic lacinato kale, ribs and stems removed and leaves coarsely chopped (about 8 cups)
Organic Lacinato Kale
Organic Lacinato Kale - 1 Each
$1.99
2 cups baby kale, stems trimmed
Josie's Organic Baby Kale
Josie's Organic Baby Kale - 5 Ounce
2 for $5.00
$2.50 was $3.79$0.50/oz
½ small head radicchio, washed, core removed, and leaves torn
Radicchio
Radicchio - 1.2 Pound
$4.79 avg/ea$3.99/lb
1 small Honeycrisp apple, washed, halved, cored, and thinly sliced
Honeycrisp Apples
Honeycrisp Apples - 0.85 Pound
Sale
$1.69 avg/ea was $2.12 avg/ea$1.99/lb
1 red d’Anjou pear, washed, halved, cored, and sliced
Red Pears
Red Pears - 0.6 Pound
$1.79 avg/ea$2.99/lb
½ cup Fresh Thyme crumbled goat cheese
Fresh Thyme Goat Cheese Crumbles
Fresh Thyme Goat Cheese Crumbles - 3.5 Ounce
$3.99$1.14/oz

Nutritional Information

Each serving contains: 220 calories, 18 g fat, 3 g saturated fat, 0 g trans fat, 10 mg cholesterol, 120 mg sodium, 14 g carbohydrates, 3 g fiber, 9 g sugar, 3 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 6% potassium. 

 

 

Directions

  1. In a small bowl whisk together olive oil, vinegar, date syrup, garlic, cinnamon, salt, and sumac until combined. Refrigerate until ready to serve.   
  2. Place hazelnuts in a nonstick skillet. Cook over medium heat until golden brown and fragrant, stirring frequently. 
  3. In a large bowl, place kale and radicchio; drizzle with half of the vinaigrette. Lightly massage until kale is bright green and tender. Top with apple, pear, goat cheese, and hazelnuts. Serve with remaining vinaigrette.