Kale Salad with Apples, Dates and Almonds

This Kale Salad with Apples and Dates is a delicious combination of tender kale, crisp apples, sweet dates, toasted almonds, dried cranberries and Pecorino cheese, all tossed in a simple lemon and olive oil dressing.

It’s fresh, crunchy, sweet, savory and a little tangy, with so many wonderful flavors and textures in every bite.

Perfect for fall lunches, family dinners or holiday gatherings, it’s also easy to turn into a satisfying main dish by adding leftover chicken or turkey.

From Tolerating Kale to Craving It

I never thought I’d see the day when kale was trendy.

I shared my first raw kale salad recipe here on Simple Nourished Living way back in 2011, when I was enrolled in a year-long nutrition course and consciously trying to eat a wider variety of leafy greens.

While I enjoyed that salad, I can’t say I loved it.

Fast forward six years, and I could honestly say that I LOVED kale salads and actually CRAVED them.

Who would’ve thunk?

This kale salad with apples and dates quickly became one of my fall favorites.

Peter made it for a group of family and friends at dinner one evening. Everyone commented on how much they liked it, and I made it several times afterward.

The combination of savory, bitter, sweet, crisp, crunchy, tangy and chewy is a delight.

And it couldn’t be much simpler.

Ingredients You’ll Need

• Fresh kale: Choose a bunch of kale with fresh, crisp leaves. Remove the tough center ribs and slice the leaves very thinly.
• Fresh lemon juice: Brightens the salad and helps soften the kale.
• Extra-virgin olive oil: Combines with the lemon juice to make a simple dressing.
• Kosher salt: Seasons the dressing and helps tenderize the kale.
• Dates: Add little bites of natural sweetness and a lovely chewy texture.
• Honeycrisp apple: Adds sweetness and crunch. Other crisp apples work well, too.
• Slivered almonds: Toasted almonds add a wonderful nutty flavor and crunch.
• Dried cranberries: Provide a little tart sweetness and beautiful color.
• Pecorino cheese: Finely grated Pecorino adds a savory, salty contrast to the sweet fruit.
• Freshly ground black pepper: To finish the salad.

How to Make Kale Salad with Apples and Dates

Step 1: Make the dressing.

In a large salad bowl, whisk together the lemon juice, olive oil and ¼ teaspoon kosher salt.

Step 2: Prepare the kale.

Remove the tough center ribs from the kale leaves and slice the leaves into very thin strips.

Add the kale to the bowl with the dressing and toss well to coat.

Let stand for about 10 minutes.

Step 3: Prepare the remaining ingredients.

While the kale rests, slice the dates into thin slivers and cut the apple into small chunks.

If your almonds aren’t already toasted, toast them briefly in a dry skillet over medium-low heat until lightly golden and fragrant.

Step 4: Toss everything together.

Add the dates, apple, toasted almonds, dried cranberries and grated Pecorino cheese to the kale.

Season with salt and freshly ground black pepper to taste.

Toss well and serve.

The Secret to Tender, Delicious Kale Salad

If you’ve ever tried raw kale and found it too tough or chewy, this little trick makes a big difference.

After removing the tough stems and slicing the leaves thinly, toss the kale with the lemon juice, olive oil and salt.

Then let it sit for about 10 minutes before adding the remaining ingredients.

The dressing helps soften the leaves, making the kale more tender and pleasant to eat.

You can also gently massage the dressed kale with your hands for a minute or two if you’d like to soften it further.

It’s a simple step that can turn a bowl of sturdy greens into a really enjoyable salad.

Recipe Notes and Easy Variations

This is a wonderfully flexible salad, and there are plenty of ways to make it your own.

Try another apple. Honeycrisp is delicious here, but Granny Smith, Pink Lady or Fuji apples would work, too.

Substitute the cheese. Parmesan is a good alternative to Pecorino if that’s what you have on hand.

Change the nuts. Toasted walnuts or pecans would be delicious in place of the almonds.

Adjust the dried fruit. You can use a little more or less of the dates and cranberries to suit your taste. Chopped dried cherries would be another possibility.

Make it dairy-free. Simply leave out the cheese or substitute a dairy-free alternative.

Add protein for a complete meal. Chopped cooked chicken or turkey turns this into a satisfying main-course salad.

Turn It Into a Main-Dish Kale Salad

One of my favorite ways to enjoy this salad is with leftover cooked chicken or turkey.

Simply add chopped or shredded chicken or turkey when tossing together the salad.

The sweet apples and dates, crunchy almonds and tangy lemon dressing are especially good with roasted turkey.

It’s a delicious way to use Thanksgiving leftovers, too.

You can also serve the salad alongside grilled chicken, roasted pork or baked fish.

Can I Make This Kale Salad Ahead?

Yes! Kale is sturdier than most salad greens, making it a good choice when you want to do some preparation ahead of time.

You can wash, dry and slice the kale a day ahead and store it in the refrigerator.

The lemon dressing can also be prepared in advance.

For the best texture, toss the kale with the dressing about 10 to 30 minutes before serving, then add the apples, dates, almonds, cranberries and cheese.

If you’re preparing it for a gathering, wait until shortly before serving to add the apples and toasted almonds so they stay fresh and crunchy.

How to Make a Smaller Batch

If you’re cooking for one or two, this recipe is easy to cut in half.

Use half the kale, dressing and other ingredients, following the same preparation method.

Because the dressing is so simple, you can also make a full batch of it and save the extra for another salad.

For a quick lunch, I especially like making a smaller portion and adding a little leftover chicken or turkey.

Storing Leftovers

Store leftover kale salad in an airtight container in the refrigerator for up to 2 days.

The kale holds up surprisingly well, although the apples may soften and the almonds will lose some of their crunch.

For the best texture, store the almonds separately if you’re planning for leftovers.

Give the salad a good toss before serving.

How Many Calories and WW Points?

According to my calculations each serving has 144 calories.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)

If you’ve made this Apple Date Kale Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Source: adapted from Food Network Kitchens

More Easy Fall Salad Recipes

If you enjoy this kale salad with apples and dates, here are a few more fresh, flavorful salads from Simple Nourished Living:

• Mixed Greens with Apples, Irish Cheddar, Cranberries and Walnuts – A wonderful combination of crisp apples, sharp cheese, dried cranberries and crunchy walnuts.
• Easy Broccoli Salad – A crunchy, satisfying salad that works well for potlucks and family gatherings.
• Brussels Sprouts Salad with Maple Mustard Dressing – Another delicious way to enjoy hearty fall vegetables.
• Fall Fruit and Grain Salad – A colorful combination of fruit and grains.
• Broccoli Slaw with Cranberries – A simple, crunchy side dish with dried cranberries.