This kale salad with strawberries is quick enough for lunch and is a great side dish for dinner!
Kale will forever be one of my favorite bases for a salad. It’s super hearty, I love the texture and it pairs well with fruit and cheese. And everyone knows those are really the best part of a salad. This kale salad with strawberries, dates and pepitas is a great combo of sweet, salty, chewy and crunchy. Plus, the kale gives is some major staying power (three cups of kale, which is roughly what I use– has 6 grams of protein and 3 grams of fiber.) Pecorino romano gives it that salty goodness – it’s one of my favorite hard cheeses. I topped it with salmon cakes because I’m obsessed, and I used tahini maple dressing, which is in the Run Fast Eat Slow cookbook (that cookbook really is a must have.) You could also top it with chickpeas, chicken or serve it as a side salad.
Kale Salad with Strawberries, Caramelized Pepitas, Dates & Pecorino Romano
Caramelizing the pepitas is totally optional, but it’s a really nice touch. The crunchy sweetness makes this feel like a salad you’d get at your favorite restaurant, and I think it’s kind of fun to watch them pop. This recipe serves one, but you could easily double it for or even quadruple it to take to a party.
Kale Salad with Strawberries, Carmelized Pepitas, Dates, and Pecorino RomanoPrint Recipe
- 3 cups kale, tough stalk removed and chopped
- 5 strawberries, sliced
- 2 tablespoon pepitas + 1 T sugar for caramelizing
- 1-2 dates, chopped (pit removed)
- Pecorino romano
- Protein & dressing of choice! (I topped with salmon cakes & used tahini maple dressing, both from Run Fast Eat Slow.)
Enjoy your salad!