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Kale & Farro Salad with Pecorino & Dates

PREP: 5 min
YIELD: 6 servings

A fresh, filling salad packed full of flavor. 


  • 12 pitted Natural Delights® Medjool dates, sliced
  • 4 Cups Red Cabbage, Thinly Sliced
  • 2 Cups Curly Kale
  • 1 Cup Farro, Cooked
  • 1 Large Gala Apple, Diced
  • 2 Cups Slivered Almonds
  • 1/2 Cup Sesame Seeds
  • 1 T. Extra Virgin Olive Oil
  • 2 tsp. Sea Salt
  • 1/4 tsp. Freshly Cracked Black Pepper
  • Dressing
  • 3 Medium Lemons, Juiced
  • 1 1/2 Cup Shaved Parmesan Cheese
  • 1 T. Ground Dijon Mustard
  • 2 Cloves Raw Garlic, Finely Minced
  • 1/2 tsp. Freshly Ground Black Pepper
  • 1/4 Cup Extra Virgin Olive Oil


  1. In a large mixing bowl, add all the salad ingredients together and gently toss until combined.
  2. Next, prepare the dressing by adding all the ingredients into a small, lidded jar, then seal and shake until thoroughly mixed.
  3. When ready, pour the dressing over the salad and carefully toss.
  4. Transfer to a serving dish and enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.