top down view of freshly made kale salad with dates and almonds in bowl with items surrounding.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Savory and sweet, this vegan kale salad with dates and almonds is an easy way to love your kale. Makes for a light lunch or dinner and pairs great with a slice of whole grain bread.


  • juice of 1 large lemon
  • 1 teaspoon pure maple syrup
  • pinch of salt
  • pinch of red pepper flakes or fresh cracked pepper
  • 5 oz. package baby kale or 1 large bunch lacinato or curly kale (stem removed and julienned)
  • 1/8 red onion (or 1 small shallot), thinly sliced
  • 2 tablespoons extra virgin olive oil, optional
  • 8 dates, seeds removed and chopped
  • 1/3 cup slivered almonds
  • 3 tablespoons hemp hearts
  • almond parmesan or Violife Vegan Parm


In a large bowl, combine the lemon juice, maple syrup, salt and red pepper flakes, add the kale and shallots, mix well. If using large leaf kale, let set for at least 20 minutes (or overnight in the fridge) making sure to toss a few times. If using baby kale, serve right away as baby kale is tender ready.

Before serving add a drizzle of the optional olive oil, toss well. Add in the dates, almonds, hemp hearts and light dusting of almond parmesan or shaved vegan parm.

Serves 4


Try toasting the almonds on the stove if you like. To do this, place almonds in a pan over medium heat (no oil needed), stir frequently until almonds change color slightly, about 1 – 2 minutes.

Do not add dates until serving time. If you add them before they may become soggy.

Try using dried figs in place of dates.

For the most tender kale (if using large leaf), let marinate in the lemon juice mixture, covered, in the refrigerator overnight, tossing once or twice.