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overhead shot of bowl of kale salad with dates and parmesan cheese

Kale Salad with Dates, Parmesan and Almonds

A deliciously simple kale salad made with dates, Parmesan cheese, and almonds topped with a homemade lemon vinaigrette dressing.
Course Salad
Cuisine American
Keyword gluten free, kale
Prep Time 10 minutes
Resting time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 280kcal
Author Amee


For the Salad:

  • 2 bunches of kale rinsed, patted dry, stalks & stems removed and chopped into bite-size pieces
  • ¼ cup olive oil
  • cup sliced almonds
  • 8 dates pitted and chopped
  • ½ cup shaved Parmesan use the good stuff!

For the Dressing:

  • ½ tsp red pepper flakes
  • ¼ cup chopped sweet onion
  • 2 garlic cloves peeled
  • juice of 1 large lemon
  • 2 tbsp extra virgin olive oil
  • 1 tbsp raw honey
  • ½ tsp sea salt


  • Wash, rinse and pat kale dry, gently pressing leaves to soak up remaining water
  • Cut leaves away from hard stalk, then chop leaves into small, bite-size pieces
  • You want to make sure that you only have the soft leaves for your salad, not any firm stalks
  • Massage chopped kale with ¼ cup olive oil for several minutes until leaves are thoroughly coated
  • Allow kale to sit for about 30 minutes to soak up the oil
  • Place all the dressing ingredients into a blender or Vitamix and blend until smooth
  • Pour over kale and mix well
  • Add almonds, dates and parmesan, toss and serve


Calories: 280kcal | Carbohydrates: 16g | Protein: 7g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 339mg | Potassium: 263mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2013IU | Vitamin C: 24mg | Calcium: 167mg | Iron: 1mg