Roasted Dates and Kale Salad with Seasonal Pickled Veggies and Chili Pepitas
Craving a hearty, sweet & savory salad? Look no further! In this dish we feature roasted dates, pumpkin seeds, pickled vegetables, fiber-packed kale, and buttermilk ranch dressing. Nothing about this lunch or dinner experience will make you think of “healthy food,” but it is!
Local sourcing for our carrots comes from Valley Farms, located in Imlay City, MI. Our red onion is sourced from Alsum Farms, located in Friesland, WI. Our beets are sourced from Victory Farm, located in Hudsonville, MI.
This dish is best when eaten cold or at room temperature. Remove plastic film from container, toss with dressing, and enjoy!
Kale, mixed greens, date, pumpkin seeds, chili powder, salt, olive oil, pickled vegetables: apple cider vinegar, salt, apricot, garlic, onion, carrot, cauliflower, beet and pickling spices, buttermilk ranch: sour cream, dill, garlic, parsley, shallot, white wine vinegar, and buttermilk (Allergens: Dairy)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 370
- Fat: 24g
- Carbohydrates: 28g
- Protein: 18g
- Sodium: 290mg
