Kale, Apple, Date and Pomegranate Salad




Yield 4-6

This uber healthy salad can be partially prepared a in a day in advance. Loaded with goodness, kale, apples, dates, pomegranates and pecans will do your body good. 


2 bunches lacinato or dinosaur kale

¼ cup of limejuice (about 2 limes)

1 T finely minced shallot

1 t honey

A pinch of red pepper flakes, to taste

Kosher salt and fresh ground pepper to taste

2 T olive oil

1 crispy apple such as Envy, cored and diced into ½” pieces

2 stalks of celery, thinly sliced

8 Medjool dates, pitted and sliced lengthwise into thin  strips

½ cup pecans, lightly toasted

2 ounces Parmesan cheese


  1. Prepare the kale by stripping out the center stems. Stack the stemmed leaves and slice in thin ¼” strips. The kale may be prepared a couple days in advance and stored in the fridge in a Ziploc bag or sealed storage container.
  2.  In a small bowl, whisk together the lime juice, shallot, honey, and red pepper flakes. Season with kosher salt and pepper to taste. Put the prepared kale in a large bowl and pour the lime/honey mixture over the kale. Using your hands, toss the kale aggressively so that all of the leaves are coated in the mixture. Let stand for at least half an hour or overnight, if you wish.
  3. When you are ready to serve the salad add 2 T of olive oil to the kale and toss the salad with your hands so that all the kale is coated with the olive oil. Add the apples, celery, dates and pecans. If you are adding the parmesan cheese, use a vegetable grater to shave the parmesan over the salad. Toss one more time.
  4. Salad will keep at room at temperature for several hours.

Courses Dinner

Cuisine New American

Recipe by Something New For Dinner at