Crispy Kale Salad with Dates, Pear & Avocado

Say hello to the perfect fall salad! Today we're sharing this this healthy and mouthwatering recipe from Pumpkin & Peanut Butter.

Roasted kale and fresh chicken topped with creamy avocado slices, Medjool dates, and pears tossed up with a luscious basil apple cider vinaigrette. I mean...c'mon! Our mouths are watering just typing this.

Recipe & Photography Credit: Pumpkin & Peanut Butter


2-4 people


Prep time

20 minutes


Cook time

10 minutes


Total time

30 minutes



Gluten Free




Meal type




  1. 1 Large bunch of kale, leaves torn into small pieces

  2. 2 tablespoons extra virgin olive oil, divided

  3. salt and pepper

  4. 1 avocado, sliced

  5. 6 medjool dates, pitted and chopped

  6. 1-2 pears, sliced

  7. 1/4 cup pumpkin seeds

for the basil apple cider vinaigrette

  1. 1/4 cup extra virgin olive oil

  2. 3 tablespoons apple cider vinegar

  3. 1 teaspoon maple syrup

  4. 2 tablespoons fresh basil leaves

  5. salt and pepper, to taste

  6. 1 teaspoon whole grain dijon mustard


Date Salad Directions


Step 1

Preheat the oven to 350 degrees F. Toss half of the kale leaves with 1 tbsp of olive oil, salt, and pepper. Spread across a baking sheet and bake for 10-12 minutes, or until crispy. Remove from oven and set aside.


Step 2

While kale is baking, massage the other half of the kale leaves in 1 tbsp of olive oil, salt, and pepper in a large bowl. Use your fingers to massage the kale for 8-10 minutes, or until kale is tender and turns a brighter shade of green.


Step 3

Place all the vinaigrette ingredients into a high speed blender: olive oil, apple cider vinegar, maple syrup, basil, mustard, salt, and pepper. Puree until ingredients are combined.


Step 4

Place both forms of kale into a large bowl. Pour on dressing and toss to coat. Top your greens with sliced avocado, sliced pear, chopped dates, and pumpkin seeds. Enjoy!

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