Crunchy Kale Salad With Plums and Dates

By Genevieve Ko

Published July 14, 2022

  • Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Prop Stylist: Christina Lane.
Media 1 of 1
Total Time
15 minutes
Rating
5(425)
Comments
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Kale salad has passed whatever nebulous test there is of food fads and become a mainstay, especially in the fall, but it’s ideal for summer, too, because it doesn’t wilt in the heat. If anything, you want to be sure to crush the finely sliced greens until they’re droopy. Kale salad can feel like a chore to chew if the greens aren’t softened sufficiently, so massage them into submission. To add a welcome, easy crunch to the tender leaves, this salad is littered with roasted, salted sunflower seeds. They’re a savory contrast to tangy wedges of juicy plums and chewy, sweet dates in the lemony mix that holds up well on any picnic table and for up to 3 days in the fridge.

Featured in: 20 Easy Salads for Hot Summer Days

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Ingredients

Yield:4 to 6 servings

  • 1 large bunch kale (1 pound), stems discarded, leaves finely sliced

  • 1 lemon

  • Salt and black pepper

  • 8 pitted dates

  • 3 ripe but firm plums or pluots

  • ½ cup roasted salted sunflower seeds

  • ¼ cup roasted walnut oil or olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

34 grams carbs; 274 calories; 3 grams monounsaturated fat; 10 grams polyunsaturated fat; 2 grams saturated fat; 16 grams fat; 7 grams fiber; 682 milligrams sodium; 5 grams protein; 26 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the kale in a large bowl and finely grate the lemon zest directly over the greens. Halve the lemon and squeeze the juice all over, straining out the seeds. Sprinkle with salt and pepper, then use your hands to mix and massage the kale, squeezing handfuls of the greens until they’re all softened. Let stand while you prepare the fruit.

  2. Step 2

    Chop the dates. Cut the plums into wedges, discarding the pits, then cut each wedge in half crosswise. Toss the dates and plums with the kale, along with the sunflower seeds and walnut oil, until well mixed. Season to taste with more salt and pepper. Serve immediately or refrigerate in an airtight container for up to 3 days.

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Ratings

5 out of 5
425 user ratings
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Comments

Kat

Loved this, and although it wasn’t quite as specified, it’s a flexible recipe and was really good. I had kale to use up but no plums, so I made it with apples, chopped dates, sunflower seed, and toasted walnuts, because they go so well with kale and apples. It’s summer now, but as I made it, it’s a nice and healthy winter salad to make with inexpensive ingredients that keep well in the fridge.

Barbara Snider

Beet greens equally good and more tender than kale. No massaging necessary.

Jennifer O

This is one of the most easy to make and delicious, juicy summer salads! Bit hit with everyone. Plums are in, you've got to make this. Splurge and buy those jammy Medjool dates. I'm keeping this recipe forever!!!

StacyB

Excellent, repeatable recipe for all seasons. Crowd pleaser to make ahead lasts for days in fridge. Great w currants & pistachios & with or without some cheese. Agree dressing can be a lemony. W olive oil, suggest adding garlic.

Ivy

I made a fabulous salad using this recipe as a base! I sautéed the dates with a little garlic and sriracha and added them at the end with a cup of chickpeas for protein.

Veggie Lady

I didn't have walnut oil so I added a dash of sesame oil and a tbsp of miso which added a nice nuttiness. I also used apples instead of plums. Would definitely make it again!

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