Kale and Date Salad with Quinoa and Pistachios
Ingredients
- For the Salad
- 1 bunch Tuscan kale, ribs removed, sliced into wide ribbons
- 1 1/2 cups Medjool dates, pitted and coarsely chopped
- 1/2 cup shelled roasted, salted pistachios
- 1 cup quinoa
- For the dressing
- 2 tablespoons lemon juice
- 2 teaspoons pomegranate molasses
- 3 tablespoons olive oil
- 1 teaspoon sumac
- Pinch coarse salt
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