Pecan Stuffed Dates Recipe
These pecan stuffed dates are an easy and delicious appetizer for Christmas, New Year's Eve, or any other special occasion. These date appetizers have the perfect balance of sweet and savory flavors.
Servings: 6
Calories: 248.7kcal
Equipment
- Nonstick frying pan
Ingredients
- 12 Medjool dates
- 1 1/2 cups finely chopped onion
- 1/2 cup finely chopped toasted pecans
- 2 tablespoons extra virgin olive oil
- 1 tablespoon finely chopped fresh sage leaves
- 1/4 teaspoon salt
- Optional ingredient: fresh chives to tie around the dates
Instructions
- Add the finely chopped onions, extra virgin olive oil, and salt to a large nonstick pan on the stove set to medium heat. Sautee for about 10 minutes or until the onions are softened and golden brown.
- Once the onions are golden brown, add the finely chopped fresh sage and sautee for two minutes.
- Remove that mixture from the heat and allow it to cool off while you remove the pits from the dates.
- Use your fingers to open up the dates and coax them into a bowl shape.
- Once the onion mixture has cooled off for a few minutes, add the finely chopped toasted pecans and stir to combine.
- Add a spoonful of the onion, sage, and pecan mixture to each date, then use your fingers to press the mixture firmly into the date.
- Optional step: tie a fresh chive around each date. Make a knot to hold the chive in place.
- Serve at room temperature.
Notes
- These pecan stuffed dates can be prepared in advance and stored in an airtight container in the fridge for up to three days.
- For a nut-free version of these date appetizers, substitute pumpkin seeds or sunflower seeds instead of the pecans.
Nutrition
Serving: 2stuffed dates | Calories: 248.7kcal | Carbohydrates: 41g | Protein: 2.1g | Fat: 10.8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 6.8g | Sodium: 99.1mg | Potassium: 430.6mg | Fiber: 4.8g | Sugar: 33.9g | Vitamin A: 76.9IU | Vitamin C: 3.1mg | Calcium: 52.4mg | Iron: 0.9mg