Last week, I prepped this super simple kale & pearl couscous salad to have on hand for nourishing lunches. Its full of feel-good ingredients like tuscan kale, medjool dates and roasted hazelnuts.
Everything is tossed in a simple red wine dressing, and can be enjoyed alone or topped with your favorite protein. I personally love to add chickpeas, salmon, or canned tuna when ready to serve.
The chopped dates add such a wonderful sweetness to this salad that pairs perfectly with the chopped parmesan cheese. I love the flavor the roasted hazelnuts add, along with a much needed crunch.
This salad could not be easier to prep, and truly tastes better the longer it sits in the dressing!
What You’ll Need To Make This Simple Kale Salad
- Kale– I love choosing tuscan kale for my salad base, but you can use any variety of kale or other greens
- Shallots– the shallots add a little flavor and get massaged in the dressing with the kale
- Medjool Dates – for a little touch of sweetness
- Roasted Hazelnuts– I always add nuts or seeds to my salads, and roasted hazelnuts are a fun switch from my usual walnuts or almonds
- Parmesan Cheese– you can swap any cheese of your choice, or leave it out to make this vegan. I personally love the savory flavor it adds
- Homemade Red Wine Vinaigrette
When preparing a kale salad, I always massage half of the dressing into the kale to make it easier to digest and chew. The dressing helps break down the fibers in the kale, and also allows the salad to absorb more of the flavor.
This recipe is one of my favorites to meal prep for busy weeks, and can be enjoyed straight from the fridge! You can make this gluten-free by subbing quinoa, and dairy-free by using your favorite vegan cheese.
What to serve with your Kale Couscous Salad:
Citrus & Herb Salmon
Falafel Veggie Burgers
Feta Stuffed Salmon
Kale Couscous Salad with Dates and Hazelnuts
Ingredients
- 8 oz pearl couscous (1 1/2 cups dry)
- 1 3/4 cups water
- 1 tbsp olive oil
- 10 oz bag shredded kale
- 1/2 cup roasted hazelnuts, chopped
- 1/3 cup roughly chopped parmesan, or shaved parmesan
- 3 -4 medjool dates, chopped
- 1 shallot, thinly sliced
Red Wine Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- Juice from 1/2 lemon, about 2-3 tbsp
- 1 tbsp honey
- 2 cloves garlic, minced
- Salt & pepper, to taste
Directions
- Heat a saucepan over medium heat and drizzle in 1 tbsp of olive oil. Add the couscous to the pan and let it toast for about 2-3 minutes, stirring occasionally.
- Pour in the water and cover the pot. Bring to a boil, then reduce to simmer for about 15-18 minutes until all of the water is absorbed. Let the couscous sit for 5-10 minutes, then season with salt and fluff with a fork.
- Prepare your dressing by whisking together the ingredients, or shaking in a jar.
- Add the shredded kale and thinly sliced shallot to a large salad bowl, and pour in half of the dressing. Massage the kale & shallots with the dressing using your hands or tongs.
- Add in the couscous, chopped dates, hazelnuts and chopped parmesan. Toss together with remaining dressing.
- Leftovers can be refrigerated for up to 4 days and served cold or at room temp
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