Remember that kale salad recipe I promised? It's here! So simple, so tasty, even my brother-in-law loved it. Best of all, I had all the ingredients on-hand, including the kale straight from my garden!
Kale Salad with Dates, Pepitas and Parmigiano Reggiano
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper to taste
4 ounces kale
8 large, pitted Medjool dates
1/4 cup pepitas (pumpkin seeds), lightly toasted
1/4 cup freshly grated Parmigiano Reggiano
Whisk mustard, honey, olive oil and salt and pepper in a large bowl, then add kale. Toss to combine and let sit 10-15 minutes. This softens the kale making it less tough and more tasty!
Meanwhile, chop the dates into bite-sized pieces. Add dates, pepitas and Parmigiano Reggiano to kale and toss to combine. Serve and enjoy!