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Date Kale Salad

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This Sweet Kale Salad is simple to make and so super filling!



For the dressing:

  • 3 tablespoons of olive oil
  • ⅓ cup of chopped yellow onion
  • 3 cloves of garlic, minced
  • ½ teaspoon of salt
  • 3 teaspoons of maple syrup (or you can instead use 1 pitted date)
  • 2 tablespoons of balsamic vinegar

For the salad:


  1. Clean and dry the kale, debone it, and then chop into bite sized pieces. I most often just do this by tearing it with my hands.
  2. Make the dressing by heating 3 tablespoons of oil in a medium saute pan over medium heat. Once hot, add in the onion and saute for about 5 minutes. Add in the garlic, salt and maple syrup (if using a date, leave it out and add it into the blender whole) and cook for an additional 2 minutes.
  3. Transfer the onion mixture to a blender, add in the balsamic vinegar (as well as the date if using), and blend until mostly smooth.
  4. Add the chopped kale to a large bowl, pour the dressing over top, and massage the dressing into the kale. Massage for a couple of minutes until all of the kale is coated with the dressing and a rich dark green color. Do not skip the massage! It makes the kale much softer and a lot tastier.
  5. Add the remaining ingredients (cabbage, sliced dates, nuts, and chickpeas) and toss to combine. Serve and ENJOY!


*If desired, you could also simply drain and rinse the chickpeas and add them to the salad without roasting them. I love them roasted in this recipe but often eat them on salads straight from the can.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Salad
  • Method: stovetop
  • Cuisine: american

Keywords: vegan salad, sweet kale salad, kale salad