Cut the apples and rutabaga into matchstick-sized pieces using a knife or a julienne peeler to prepare them. With a hand or box grater, you can also grate the apples and rutabaga. While I like to leave the peels on the apples, I prefer to peel the rutabaga. In a big bowl, mix the slices with the kale that has been finely chopped. Add the dates and walnuts.

The ingredients for the dressing should be combined and whisked together in a separate bowl. Mix the salad components with the dressing after pouring it over.

Consume at room temperature or after 20 minutes of chilling!