Say hello to the perfect fall salad! Today we're sharing this this healthy and mouthwatering recipe from Pumpkin & Peanut Butter.
Roasted kale and fresh chicken topped with creamy avocado slices, Medjool dates, and pears tossed up with a luscious basil apple cider vinaigrette. I mean...c'mon! Our mouths are watering just typing this.
Recipe & Photography Credit: Pumpkin & Peanut Butter
Serves
2-4 people
Prep time
20 minutes
Cook time
10 minutes
Total time
30 minutes
Dietary
Gluten Free
Vegan
Vegetarian
Meal type
Salad
Ingredients
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1 Large bunch of kale, leaves torn into small pieces
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2 tablespoons extra virgin olive oil, divided
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salt and pepper
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1 avocado, sliced
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6 medjool dates, pitted and chopped
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1-2 pears, sliced
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1/4 cup pumpkin seeds
for the basil apple cider vinaigrette
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1/4 cup extra virgin olive oil
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3 tablespoons apple cider vinegar
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1 teaspoon maple syrup
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2 tablespoons fresh basil leaves
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salt and pepper, to taste
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1 teaspoon whole grain dijon mustard
Date Salad Directions
Step 1
Preheat the oven to 350 degrees F. Toss half of the kale leaves with 1 tbsp of olive oil, salt, and pepper. Spread across a baking sheet and bake for 10-12 minutes, or until crispy. Remove from oven and set aside.
Step 2
While kale is baking, massage the other half of the kale leaves in 1 tbsp of olive oil, salt, and pepper in a large bowl. Use your fingers to massage the kale for 8-10 minutes, or until kale is tender and turns a brighter shade of green.
Step 3
Place all the vinaigrette ingredients into a high speed blender: olive oil, apple cider vinegar, maple syrup, basil, mustard, salt, and pepper. Puree until ingredients are combined.
Step 4
Place both forms of kale into a large bowl. Pour on dressing and toss to coat. Top your greens with sliced avocado, sliced pear, chopped dates, and pumpkin seeds. Enjoy!
