This simple yet delightful Kale and Date Salad is dressed with a tangy shallot vinaigrette and finished with crunchy almonds, sweet dates, and shaved Parmesan.
This recipe traces its roots to a popular kale salad that once appeared on Meghan Markle’s blog, The Tig. I adapted the proportions to suit my family’s preferences, keeping the bright vinaigrette and the sweet-salty contrast of dates and Parmesan.
How to make Kale and Date Salad:
This salad is quick to prepare and works well for entertaining or meal prep. The dressing can be made ahead of time, and you can toss the kale with the vinaigrette in advance. When ready to serve, top with chopped dates, sliced almonds, and shaved Parmesan, then toss lightly.
Whisking the dressing by hand works fine, but using a blender or immersion blender gives a perfectly emulsified vinaigrette that clings to the kale instead of pooling at the bottom of the bowl.
Kale and Date Salad Ingredients:
- Fresh lemon juice (bottled in a pinch)
- Honey
- Shallot, minced
- Kosher salt
- Red pepper flakes (optional — add more for heat or omit for no spice)
- Olive oil
- Kale — regular or lacinato; buy a fresh bunch and remove the stems for best texture
- Sliced or slivered almonds
- Fresh dates (pitted and chopped) — choose the fresh dates from the produce section, not the dried baking variety
- Parmesan cheese, shaved
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Kale and Date Salad Nutrition Notes:
The nutrition values provided are for a side-dish portion; the recipe yields four appetizer-sized servings. If you serve this salad as a main course, it will generously feed two. Pair it with pasta, soup, sandwiches, or a protein entrée to make a complete meal.
Kale and Date Salad with Shallot Vinaigrette
Method
Nutrition
Ingredients
- 1 Tablespoon lemon juice
- 1 teaspoon honey
- 1 Tablespoon minced shallot
- ½ teaspoon kosher salt
- 1 pinch red pepper flakes
- 2 Tablespoons olive oil
- 1 bunch kale, washed and dried
- 2 Tablespoons sliced almonds
- 5 dates, pitted and chopped
- 1 ounce Parmesan cheese, shaved
Instructions
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Combine lemon juice, honey, minced shallot, salt, and red pepper flakes in a blender or measuring cup. Blend briefly, then continue blending while slowly streaming in the olive oil until the dressing is emulsified. Set aside.
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Remove stems from the kale and tear or cut the leaves into bite-sized pieces. Place the kale in a large bowl and pour the dressing over it. Toss until the leaves are evenly coated. Top with sliced almonds, chopped dates, and shaved Parmesan. Serve immediately or refrigerate until ready to serve.
Nutrition
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Note: This recipe was inspired by Meghan Markle’s kale salad as featured in various adaptations.
