Kale and Cabbage Salad with Pepitas, Parmesan and Dates
a sweet and savory snack in salad form
Hello and welcome to all my new subscribers! I’m so glad you’re here.
Oh, and happy Spring! It’s been a long winter at our house, adjusting to life with a baby (if you missed last week’s post on our nursery, check it out!) and trying to avoid cabin fever. I don’t think I’ve ever been more ready to put on a pair of shorts and sit in the sun.
Unfortunately, while the word ‘spring’ conjures up images of tiny green lettuces, cherry blossoms, and hopping bunnies, for those of us who live in Northern climates, early spring feels a lot like winter.
Until hopping bunny spring arrives, I’ll be in my kitchen, making dinners that are cozy and satisfying with a few key elements of freshness. Call them ‘spring adjacent’ meals.
One such dish I’ve been making a lot lately is this Kale and Cabbage Salad with Pepitas, Parmesan, and Dates. It’s got everything I love in a salad - it’s fresh, crunchy, with just the right balance of savory and sweet ingredients.
If you’re familiar with my recipes, you know I like to find easy ways to make everyday food more interesting and delicious. In this recipe, rather than just toasting the pumpkin seeds and adding them to the salad, I use them to flavor the olive oil they’re toasted in, which then becomes the base for the dressing. The oil takes on a really toasty, nutty aroma, which I amp up with a little bit of smoked paprika and lemon juice.
The finishing touches here are grated Parmesan, dates, and chopped scallions. They add the perfect mix of salt, sweetness, and a little oniony tang that keeps you coming back for another bite.
I served this salad alongside homemade fried chicken and biscuits this weekend, but it’s also great with roasted or grilled chicken or steak. And frankly, most often, I eat it on its own for lunch, straight from the bowl. On that note, you’ll see I’ve given two different serving size suggestions, one for lunch and one for a side salad.
I hope you give this one a try! For easy printing, I’ve included a PDF of the recipe at the bottom of this email. And as always, I’d love to hear what you think in the comments below.
Kale and Cabbage Salad with Pepitas, Parmesan and Dates
serves 4 to 6 as a side, or 2 to 3 for lunch
1/3 cup raw pepitas (hulled pumpkin seeds)
¼ cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice (from 1 lemon)
¼ teaspoon smoked paprika
½ teaspoon kosher salt
Freshly ground black pepper
1 large bunch Tuscan/lacinato kale (8 to 10 ounces)
3 cups thinly sliced Napa cabbage, packed
½ cup grated or finely shredded Parmesan cheese
½ cup chopped, pitted dates (5 to 7 large dates)
1 large or 2 small scallions, trimmed and finely chopped
In a small skillet, combine the pepitas and olive oil. Heat over medium-low until the oil starts to sizzle. Cook, tossing occasionally, until the pepitas are toasted and lightly browned, about 2 minutes. (They will continue to brown when removed from the heat.)
Pour the oil and seeds into a large serving bowl and set aside to cool. When the oil has cooled, whisk in the lemon juice, smoked paprika, salt and a few grinds of black pepper, and set aside.
While the oil is cooling, wash the kale leaves and pat them dry with a clean kitchen towel. Lay the leaves flat on a cutting board and cut down both sides of the center rib, discarding the rib. Working a few leaves at a time, stack the leaves and slice them thinly crosswise to cut the kale into ribbons.
Add the kale and cabbage to the bowl with the dressing. Toss well with tongs, then add the Parmesan, dates, and scallions and toss again.
Serve at room temperature. Salad will keep for up to 2 days in an airtight container in the refrigerator.
Tried this recipe? Let me know what you think in the comments below!
I made this tonight exactly as written. It was delicious. The proportions of each ingredient was perfect. We will make this regularly.
Just tasted before I will be serving, it is sooo good! I want to eat all of it but have to get my chicken and sweet potatoes off the grill :) Will be making this many times! Winner!