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Skinny Southern Kale Salad With Dates

By Kimberly Schlapman


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 3 bunches washed and dried kale
  • 1 juiced, reserving 1 tablespoon for tenderizing kale lemon
  • 1 1/4 teaspoons kosher salt
  • 2 tablespoons honey
  • 1/2 teaspoon red pepper
  • 4 tablespoons extra virgin olive oil
  • 1/2 chopped shallot
  • 1/4 cup chopped pecans
  • 5 pitted and chopped dates
  • 1 large diced small honeycrisp apple
  • 3 oz grated pecorino romano cheese


Remove stems from kale and chop.

Pour 1 tablespoon lemon juice & ¼ teaspoon salt over kale and massage leaves gently for 4-5 minutes. This will tenderize the kale.

For the dressing, pour honey, 1 teaspoon salt, red pepper flakes, olive oil, lemon juice and shallot into a mason jar. Shake.

Build salad by adding pecans, dates, apples and cheese to kale. Toss with dressing.