- Make the pickled red onions: Bring a large pot of water to a boil. Blanch onions in boiling water until translucent, about 2 minutes. In a separate saucepan, combine 4 cups water and all ingredients except onion and bring to a boil, then remove from heat. Drain onions and place in a large container for storage. Pour hot pickling liquid over the blanched onions and set in refrigerator to cool.
- Make the vinaigrette: In a blender on medium speed, blend all ingredients except oils and salt. While continuing to blend, slowly pour oils into mixture and emulsify. Add salt to taste.
- Assemble the salad: Toss kale with dates, almonds, ½ cup pickled red onions, and ½ cup citrus vinaigrette. Season with salt and pepper.