This is a super easy salad but it is also incredibly unique in its flavors. It is loosely based on SmittenKitchen's Date, Feta, and Red Cabbage recipe. This salad does last well in the fridge if you do not eat it all in one sitting. It might even be better the second day after its been sitting in the dressing.
If you want it to be a little on the sweeter side you can do candied pecans. Just add a tablespoon of brown sugar to them and some cinnamon.
Toast the pecans. I like to just roast mine on a pan on the stove top. I put a dash of olive oil in the pan and then toast the pecans for about 10 minutes until they smell like toasted nuts.
Chop up the red cabbage. I normally halve mine and then split a half into quarters and chop it into thin ribbons.
Chop the dates. I like to cut mine into quarters lengthwise and then do smaller pieces cutting the opposite direction.
Make the dressing. Whisk together the olive oil, balsamic vinegar, and lemon juice. Add salt and pepper to your taste; I tend to do a couple of grinds of both.
Assemble the salad! In a massive bowl put the red cabbage, dates, crumbled feta, and toasted pecans in. Drizzle the dressing over it all and give it a good toss.
0 servings