Happy Monday friends!
Is it just me, or are these fall weekends FLYING by?!? And they’re not feeling so much like fall anymore. I spent some of this weekend visiting my college roommates up in Pittsburgh for homecoming and it was 80 DEGREES. Did it magically become June again or something?!?
On a side note, #1 on the list of ways to feel really old, go to your alma mater’s homecoming at age 28. That gets real RUL fast. Ahhh to be a young, crazy, spontaneous 19-year-old again.
Actually, I’m going to be honest, I’m liking this whole late-twenties thing a little bit better, so I’ll stay right here where I am.
Anyways, back to quick weekends. I mentioned in one of my recent Instagram posts that I started a new job last week— which has also had an impact on making these weekends fly by. I forgot how crazy those first few weeks on the job are, learning all the new faces, the new routines, the new procedures. So much change!
That being said, I’m kind of taking life day-by-day right now. Trying to stay calm and grounded through all the changes. Especially when it feels like there’s not enough time in the day for everything I need to do. My type-A side tends to feel overwhelmed in seasons like this. Like I need to accomplish everything, like it all needs to be perfect— which is just not humanly possible when everything is so new and busy.
So, like I said, I’m taking it day-by-day. And if that means I have to let a few things go or put some things aside, that’s ok. I may be a little quieter around here on the blog and my social media accounts as I settle into these changes. And that’s also ok (I’m totally talking to myself right now… I know you guys totally understand). Life just gets in the way sometimes!
But in the meantime, let’s pretend it’s still fall outside and whip up this Crispy Kale Salad with Dates, Pear + Avocado!
I’ve decided my new favorite salad toppings are pears and dates. They add this beautiful, bright sweetness to sharp, bitter greens, without totally overpowering the salad. And they get me to eat kale, which we all know is not my ideal choice for a vegetable.
But I did something else to spice up this salad. And I’m taking absolutely no credit for it. Way back in June, when we were in Chicago for a long wedding weekend, I ate one of the best kale salads of my life. The secret weapon: they mixed massaged kale with CRISPY kale. Like baby kale chips! It was genius!
So that’s what we’re doing here today.
All you do it roast up half of your kale in the oven while you massage the other half with some olive oil, salt, and pepper. Then you toss it all up together with a luscious basil apple cider vinaigrette, top it all with lots of fall goodies, and dig on in.
This salad would make the perfect side dish for an autumn dinner party, or even Thanksgiving (because it’s going to be here before we know it!) We also enjoyed ours as a main dish, just throw some crispy chickpeas or grilled chicken on top for extra protein. It’s seriously the BEST way to eat a kale salad!