Go Back
+ servings
Two wooden bowls filled with autumn kale salad on a wooden board.
Print Recipe
5 from 10 votes

Autumn Kale Salad

Autumn Kale Salad is an easy 15-minute healthy harvest detox salad with dates, toasted almonds, edamame beans, kale and radishes with a zippy Citrus ginger jalapeño  maple dressing.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salads
Cuisine: American
Servings: 4
Calories: 151kcal
Author: HWC Magazine


Autumn Kale Salad

  • 7 oz Kale 1 bundle (vein removed and leaves chopped finely)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ cup dates dried, pitted and roughly chopped
  • 5 radishes sliced thin and julienned
  • ½ cup edamame beans shelled boil for 5 minutes, rinse and cool
  • ¼ cup almonds toasted and chopped

Citrus Ginger Jalapeno Maple Dressing

  • 3 tablespoon lime juice 1.5 limes (juiced)
  • 1.5 tablespoon maple syrup or to taste
  • 1 inch ginger fresh knob grated (or ½ teaspoon dried ground)
  • 1 jalapeno chopped finely
  • pepper to taste


  • Wash and remove stem fro kale. Chop kale leaves.
    Kale on cutting board with stem vein removed and ready to chop.
  • Add olive oil and salt to the kale and massage between your fingers for about 3 minutes or until the leaves start to turn from a light green to a deep dark forest green.
    Kale getting massaged between fingers with olive oil and salt.
  • Add dates, radish and edamame beans to salad. (Don't add the almonds until ready to serve)
    All ingredients in a bowl ready to toss.
  • Make the Citrus Ginger Jalapeno Maple Dressing: Add the lime juice, ginger, maple syrup and jalapeno to a bowl. Whisk well and then add salt and pepper to taste. Add the dressing and almonds to the Autumn Kale Salad. Toss well.
    Citrus Ginger jalapeno maple dressing in a white bowl.
  • Enjoy! (Will keep in the refrigerator for up to 24 hours with dressing one. Don't add the almonds until you are ready to serve so they stay crunchy)
    Big bowl of kale salad in a wooden bowl.



With this delicious Autumn Kale Salad, the process of massaging your kale (with olive oil and salt) prepares it in a way that make it much easier to digest.
Please remove the tough stem from the kale leaves. You can do that by holding the stem and pulling off the leaves or you can do this with a knife or culinary scissors or well. Once you massage the kale leaves with a little olive oil and salt, they change from the pale light green blue color to a vibrant forest green color. We like to massage our kale for 2-3 minutes or just until the leaves change to a deep green and are tender. Do not over massage or your salad will be mushy.
Kale’s taste profile and texture changes after it is massaged. Before massaged this healthy green is really tough and difficult to chew and bitter. However, after kale is massaged is makes it tender and changes from bitter to more naturally earthy sweet notes.
You can add any vegetable you would like in this kale date salad with ginger lime dressing.
We just looked in the refrigerator to do a little clean out. Radishes, edamame beans, dates, limes and jalapeños were in the crisper and ready to be used.
Some delicious roasted Spicy Rosemary Butternut Squash, kabocha squash or acorn squash would also go well here. How about some thin carrot slices? You see where we are going here. Open your refrigerator. See what you have. Put it in your salad. If vegetables are in season and grow together, they can be put in a recipe together.  You can’t go wrong.


Serving: 4g | Calories: 151kcal | Carbohydrates: 17g | Protein: 5.6g | Fat: 7.7g | Sodium: 70mg | Potassium: 432mg | Fiber: 3g | Sugar: 5.3g