Kale Salad with Dates, Parmesan, and Almonds
Kale Salad with Dates, Parmesan, and Almonds is a simple and delicious salad that has a phenomenal combination of crunchy, sweet, savory, and salty. It’s easy to get hooked on this one, even for non-kale lovers!
Jump to RecipeSalad Ingredients
Ingredients for the salad are kale, Medjool dates, parmesan, sliced almonds, shallots, honey, lemon, salt, and hot red pepper flakes.
Prepping the Kale
There are a handful of different varieties of kale but the most popular are: Lacinato (shown in the two top photos, Curly (shown in the bottom right photo). Buy your favorite type of Kale. Then wash, dry, remove stems and ribs and thinly slice or tear by hand.
NOTE: If you’re in a pinch you can simplify this recipe by buying a bag of pre-washed and pre-torn kale that has most stems and ribs removed.
Salad Dressing Base
In a large bowl, whisk together lemon juice, shallot, honey, salt and pepper flakes.
Combining Kale and Dressing
Add kale to the dressing and toss well until kale is thoroughly coated. Let sit at least 20 minutes or cover and refrigerate overnight. Kale is very fibrous but the good news is the acid in the dressing will break down the fiber. If you don’t have time to let the salad sit, you can massage the dressed kale with you fingers and the kale will begin to soften in about a minute or two.
Toasting the Almonds
Toast almonds in a 350 degree oven on a parchment or foil-lined tray for 5-6 minutes until fragrant and toasted. Set a timer so they don’t burn! Set almonds aside or place in a small zip-loc bag.
Kale Salad with Dates, Parmesan, and Almonds
When ready to serve the salad, add the olive oil and most of the almonds, dates and Parmesan and combine. Transfer to a large serving bowl or platter and top salad with the remaining almonds, dates and Parmesan.
Kale Salad with Dates, Parmesan, and Almonds
Ingredients
- Juice of 1/2 lemon
- 1/2 shallot chopped
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon hot red pepper flakes
- 2 bunches kale (either Italian, also known as Lacinato or Curly Kale) washed, dried, stems and ribs removed, leaves sliced or torn by hand. See NOTES below for baby kale usage
- 2 tablespoons extra-virgin olive oil
- 1/3 cup sliced almonds toasted
- 8 Medjool dates pitted and chopped
- 1/4 cup Parmesan either shaved with a peeler or use a combo of grated and shaved
Instructions
- In a large bowl, whisk together lemon juice, shallot, honey, salt and pepper flakes.
- Add kale to the dressing and toss well until kale is thoroughly coated. Let sit at least 20 minutes or cover and refrigerate overnight. Kale is very fibrous but the good news is the acid in the dressing will break down the fiber. If you don't have time to let the salad sit, you can massage the dressed kale with you fingers and the kale will begin to soften in about a minute or two.
- Toast almonds in a 350 degree oven on a parchment-lined (or foil sprayed with a non-stick oil) tray for 5-6 minutes until fragrant and toasted. Let cool. If not using immediately, store in a Ziploc bag at room temp.
- When ready to serve the salad, add the olive oil and most of the almonds, dates and Parmesan and combine.
- Transfer to a large serving bowl or platter and top salad with the remaining almonds, dates and Parmesan.
Notes
Recipe from Epicurious.com.
If you like this recipe, you may also like these GFchow recipes. Winter Crunch Kale and Apple Salad, Citrus Shaved Cauliflower Salad, and Grilled Radichio with Honeyed Almonds, Balsamic, and Parmesan.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
