Date and Citrus Salad
"We teamed up with our friends at Mavuno Harvest to create this tasty and easy-to-make salad, featuring their sustainably harvested and delicious dates and our light and fluffy Greens! Fonio Pilaf. It’s brimming with ingredients that pack flavor and texture, like toasted pecans and salty goat cheese crumbles. We used oranges twice in this recipe: first, supremed (get ready to flex those knife skills!), and then again in the citrusy vinaigrette. We can’t get enough of this salty-sweet salad, and know you’ll crave it, too!"
-- @yolelefoods
A Note from Feedfeed

This wonderfully balanced salad features bitter radicchio, romaine, sweet dates, goat cheese, crunchy pecans, and citrus. This delicious dinner salad is dressed in an apple cider vinegar vinaigrette and topped with Yolelfoods pilaf (couscous); as always, feel free to add your favorite protein.



Prep time 20mins
Cook time 20mins
Serves or Makes: 4


  • 1 cup cooked and cooled Yolélé Greens! Fonio Pilaf
  • 1 bag (8oz) Italian salad mix (romaine, radicchio)
  • 1 cup chopped Mavuno Harvest Organic Dates
  • 1 cup toasted pecans
  • 1/ 2 cup crumbled goat cheese
  • 2 medium supremed oranges
  • 1 juice of orange
  • 3/ 4 cup olive oil
  • 1 teaspoon apple cider vinegar
  • salt and pepper


  • Step 1

    Add all of the salad ingredients into a large bowl and set aside.

  • Step 2

    In a medium bowl, add orange juice and slowly pour in 3 tablespoons of the olive oil while vigorously whisking to emulsify the juice and oil. Continue to whisk and slowly add the remaining oil in batches until it is well incorporated. Add apple cider vinegar and season with salt and pepper to taste.

  • Step 3

    Add half of the dressing to your salad and toss the ingredients together well. Serve the salad cold and with the additional dressing on the side if needed. Enjoy!