Name: Arugula and Baby Kale Salad with Dates, Oranges, and Almonds
Total time: 15 min
Yield: Serves 8
Ingredients: 2 oranges; ¾ cup pitted dates, chopped; ⅓ cup cider vinegar; ⅓ cup extra virgin olive oil; ¾ teaspoon table salt; ¼ teaspoon pepper; 5 ounces (5 cups) baby kale; 5 ounces (5 cups) baby arugula; 2 heads Belgian endive (10 ounces), trimmed and sliced thin; ⅓ cup sliced almonds, toasted

Why This Recipe Works

With its crunch and sweetness, this salad is a great complementary dish to round out a menu that includes meat and starchy vegetables. Arugula has a lively, peppery bite, so it’s important to choose accompaniments that can stand up to its assertive character. Baby kale makes a great salad base because it won't wilt over the course of the dinner.

Instructions

Cut away peel and pith from oranges. Quarter oranges, then slice crosswise into ¼-inch-thick pieces.

Stir dates, vinegar, oil, salt, and pepper together in small bowl, breaking up date pieces as needed.

Combine kale, arugula, and endive in large bowl. Just before serving, drizzle dressing over salad and toss to coat. Transfer to serving platter or individual plates and top with oranges and almonds. Serve.