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A white bowl filled with salad.
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5 from 1 vote

Baby Kale Salad With Sweet Balsamic Vinaigrette

This baby kale salad works equally well for entertaining guests or serving on a busy weeknight.
Prep Time8 mins
Total Time8 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 249kcal


  • 6 cups baby kale
  • 1/2 cup chopped walnuts (or substitute any other nut or seed)
  • 2 tablespoons date paste
  • 6 tablespoons balsamic vinegar
  • 6 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped chives


  • Add the date paste, balsamic vinegar, extra virgin olive oil, salt, pepper and chives to an airtight container and shake until the dressing is well mixed and thickens slightly.
  • Toss the baby kale leaves with the dressing, then sprinkle the chopped walnuts on top.
  • Makes approximately 6 portions of baby kale salad.


  • For a nut-free version of this salad, swap the walnuts for sunflower seeds or pumpkin seeds.
  • Turn this baby kale salad into a complete meal by adding some roasted sweet potatoes, lentils, tofu, chickpeas, or quinoa.


Calories: 249kcal | Carbohydrates: 14g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 127mg | Potassium: 423mg | Fiber: 1g | Sugar: 6g | Vitamin A: 6715IU | Vitamin C: 81mg | Calcium: 116mg | Iron: 2mg