Kale and Date Salad with Quinoa and Pistachios

Ingredients

• For the Salad
• 1 bunch Tuscan kale, ribs removed, sliced into wide ribbons
• 1 1/2 cups Medjool dates, pitted and coarsely chopped
• 1/2 cup shelled roasted, salted pistachios
• 1 cup quinoa
• For the dressing
• 2 tablespoons lemon juice
• 2 teaspoons pomegranate molasses
• 3 tablespoons olive oil
• 1 teaspoon sumac
• Pinch coarse salt

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