Kale Salad with Smoked Turkey & Medjool Dates

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  • 3 tablespoons extra virgin olive oil
  • 2 ½ tablespoons lemon juice
  • 2 ½ tablespoons orange juice
  • ¼ teaspoon sea salt
  • ⅓ cup coarsely chopped pitted Natural Delights Medjool Dates (about 5 dates)
  • Freshly ground pepper to taste


  • 2 cups ¼-inch cubes smoked turkey
  • ½ cup coarsely chopped pitted Natural Delights Pitted Medjool Dates
  • ½ cup coarsely chopped walnuts, toasted
  • ⅓ cup thinly sliced and quartered red onion
  • 6 cups torn kale (curly, lacinato or any kale blend)


  1. Puree all dressing ingredients in a small blender or food processor until smooth. (May be prepared several days ahead and stored tightly covered in the refrigerator.)
  2. Place all salad ingredients in a large bowl and drizzle with dressing; toss well to coat.