Kale Salad With Spiced Cashews

• 1 bunch Kale, Stems Removed, Sliced Into Thin Strips (curly Kale Or Preferably Lacinato If You Can Find It)
• 1/2 cups Dried Dates, Chopped
• 1/2 cups Roasted, Salted Cashews
• 2 Tablespoons Maple Syrup
• 1/4 teaspoons Garam Masala
• 1 pinch Cayenne Pepper
• 3 Tablespoons Lemon Juice, Divided
• 2 teaspoons Pomegranate Molasses
• 1/2 Tablespoons Agave Nectar
• 1/4 cups Extra Virgin Olive Oil

1. Add cashews, maple syrup, garam masala and cayenne to a small nonstick pan. Cook over medium to medium-high heat, stirring frequently, for about 3-4 minutes or until mixture thickens and just coats nuts. Transfer to a baking sheet lined with a silpat or parchment paper and allow to cool.
2. For dressing, whisk together 2 tablespoons of lemon juice, molasses and agave in a small bowl. Slowly stream in olive oil, whisking constantly. Season with salt and pepper.
3. Add kale, remaining 1 tablespoon of lemon juice and a pinch of salt to a large bowl. Massage, squeezing kale with hands, for 3-4 minutes or until significantly reduced in volume and darker in color (see note). For assembly, toss kale with dressing and top with nuts and dates.
4. Note: After massaging the kale, it will stay good in the fridge for several days undressed. Even after dressing the kale, it will be good (actually even better) after sitting in the fridge for about 1-3 hours.

curly, dates, cashews, maple syrup, ubc, cayenne pepper, lemon juice, molasses, ubc

Taken from tastykitchen.com/recipes/salads/kale-salad-with-spiced-cashews/ (may not work)