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cathy nelson arkle

Kale Salad with Blue Cheese & Dates

The sweet dressing and dates pairs well with the subtle bitterness of the kale in this summer salad. 

Course Salad
Servings 6
Author adapted from Elise Bauer - Simple Recipes



  • 1 pound fresh kale stems removed, leaves thinly shredded, rinsed and patted dry
  • 1/3 cup slivered almonds
  • 8 dates pitted and chopped
  • 1/4 cup blue cheese crumbled


  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoons seasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  1. Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or freeze for making stock later.
  2. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
  3. In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
  4. A half hour to an hour before serving, toss the kale together with the dressing, almonds, and the dates, allowing the kale to marinate a bit.
  5. Right before serving, stir in the crumbled blue cheese.