A deliciously simple salad I plan to make often! I first made it for Thanksgiving and it was a huge hit (which is saying a lot — who ever notices a salad amongst Thanksgiving abundance?) Something else? I have cooked for a living for many years so I use recipes for inspiration and not instruction. Toss with the dressing to serve. You had me at dates. I have never eaten a date before and have never had feta cheese. Totally agree that chefs who have a way with vegetables are the best. This really belongs in the “Put an Egg on It” section. Keep them coming. Amazing. I had never toasted sesame seeds prior to yesterday. I added some chickpeas but otherwise made this exactly as written and it was amazing. With motor running add oil and blend until emulsified. Aren’t they amazing? Completely unexpected combination of flavors but they worked perfectly together, especially with the toasty-ness of the sesame seeds. I have a friend who ALWAYS has red cabbage on hand. Sara Jenkins, this would be a great Genius Recipe over at Food52. Toasted sesame seeds were crucial…almost skipped them and so glad that I didn’t. Do you have any suggestions for toppings in place of feta cheese? In fact, it’s going on their Christmas party menu. I love a good and different salad, too! Already looking forward to it again. Sara Jenkins is famous for making the Italian roasted pork street food known as porchetta trendy in New York. This salad looks amazing. So, I’ve made this salad (at least) once a week for the last 8 weeks. I didn’t have all the ingredients, so substituted with whatever I had. 4.5 Years Ago: Leek Toasts with Blue Cheese. I do have dried apricots. It was delicious. I don’t understand sesame seeds.). LOVED it. I didn’t want to stop eating it. This sounds (and looks) gorgeous, tomorrow I’ll go and buy the red cabbage! I found that I prefer Medjool dates over Deglet dates – the latter were smaller and didn’t have as much flavor. It’s a great balance of crunchy and chewy. How can just a few ingredients be so delicious and so interesting?! Making this again FOR SURE. http://www.makingthymeforhealth.com/2014/11/03/the-ultimate-fall-salad/. I think cilantro would also work well. Lately I’ve been on a huge roasted grape kick and have been putting them in everything. Have had this twice last week and twice this week for lunch. Date, Feta and Red Cabbage Salad. Thank you so much! I made this last night with green cabbage. This would be great with cilantro also. Delicious!! what a thrill to see this! Anyway it is excellent and I will surely make again. I used whatever I had (e.g., shavings of old Stilton from Christmas instead of feta). A great salad after a week of too much comfort food :). This is utterly delicious and nutritious and wonderful in winter when produce is not at its best. Please say hello next time if you come in when I am there (alas virtually never on a Sunday!). Seven years ago: Cottage Cheese Pancakes, Cauliflower Salad with Green Olives and Capers and Onion Tart with Mustard and Fennel Put the lemon segments, olives, dates and feta into a large bowl, and put the leaves on top. Voila. What type of feta do you recommend? Thank you for your incredible blog! We both LOVED this, and I think we’d love it without the quinoa, too.). You should totally go there, I say. I made this on the weekend for some friends. crunchy, slightly sweet and salty. Annette: That’s a really interesting and sad article you linked to. Bulgarian, French, Greek? I’ve made this twice already, and can’t get enough of it. Thanks for sharing. At the restaurant, they use an heirloom radicchio with tender pink leaves that is absolutely nothing like the bitter-as-lemon-peel heads we get at the store, so I replaced it with red cabbage, which is cheap, hearty and holds up well if you’re trying to plan ahead for that big holiday this month. Add the baby spinach, dates, red onion, almonds, and squash to a medium salad bowl. I love all else about your site, Deb. You are so right that a great salad is hard to forget. Used toasted pepitas and scallions (had no sesame or parsley) and it’s delicious! I used lemon juice not lime and played with the ratios a bit as I tripled it (or something silly) for the yoga brunch. Thought you might like to see, if you have not already. Hey Deb – do you think this salad gets BETTER as it sits for a while, say a day? I ate it tonight. Or am I missing something? I also had an incredible corn bread at the meal (no eggs or butter) made with pumpkin and applesauce. That would be fun to do for company. Thanks. It took three minutes to make. My mind went straight to toasted or candied walnuts, too. Thanks Deb. Thanks again for all your hard work. Never quite sure-help! I’m just dropping by to say I have made this salad now more times than I can remember, and each time is a pleasure to make, a pleasure to serve, and definitely a pleasure to eat! making this recipe! You might want to check out the comment guidelines before chiming in. It’s gorgeous and it tastes good! I really liked it, although I did not like it the next day. I’m going to make it again with the remaining head of purple cabbage and throw in some chickpeas for our lunch tomorrow. Duck lasagna — I will admit that this sounds very advanced — and he really isn’t with food — and that I might not have told him it was duck. Her salads. New here? Deb, you’ve done it again! It was so sweet I was happy to eat the entire giant leaf without any dressing. I did add some pom molasses as you suggested–nice deep fruit flavor, just a dollop after seasoning before the add-ins. Thursday or bust! I know he’s a prodigy, but ….. I’d like that recipe, please. Love this salad! Salt and red pepper flakes (I used the mild Aleppo variety) to taste