Shredded Kale Salad With Dates & Almonds | Cook For Your Life
Kale, date, almonds, salad- anti-cancer recipes- cook for your life

Shredded Kale Salad With Dates & Almonds

Rated 4.8 out of 5
4.8 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 12 ingredients

This easy shredded kale salad is a taste sensation. The sweet and salty twist of the dates and Parmesan are brought together by our tangy mustard vinaigrette and the crunch of the toasted almonds.


  • 4 cups shredded kale
  • 2 tablespoons thinly sliced red onion
  • ⅓ cup roughly chopped dates
  • ⅓ cup chopped roasted almonds
  • 2 tablespoons sliced fresh mint
  • 3 tablespoons freshly grated Parmesan cheese

For the mustard vinaigrette:

  • 1 tablespoons Dijon mustard
  • Salt and freshly ground black pepper, to taste
  • ½ tablespoon white wine vinegar
  • 1 tablespoons extra virgin olive oil
  • ½ tablespoon cold water
  • ½ clove of garlic, to taste
Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


192 cals


12 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

7 g


19 g


14 g


4 g


6 g


203 mg


  1. Mix together the vinaigrette in the bottom of a large serving bowl. Toss together with all the salad ingredients. Serve.

Chef Tips

It’s important to use Dijon or Dijon-style mustard for the vinaigrette dressing. Regular yellow mustard just doesn’t have enough bite to it. Dijon mustard has spices and is quite tart and dry tasting. It’s totally versatile and tastes good with everything, including hot dogs. Give it a try.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society