Heat the oven to 450 F.
Cut radish greens from the bunch of radishes and wash well in cool water.
Scrub and trim the radishes. Roast them in the oven whole, with no oil, for 15-20 minutes (depending on your oven), turning them halfway. They are done when they are slightly soft when squeezed. Let the radishes cool, then cut them in half.
While the radishes cook, prepare the radish greens.Heat olive oil in a skillet over medium-high heat and when it’s hot, add the greens. Toss until the greens are slightly wilted. Season with salt, pepper,and a few chile flakes and cook for another few seconds, until the greens are tender.
When the greens are cool enough to handle (but still warm), roughly chop them, then put them into a bowl. Douse with a couple teaspoons of vinegar and toss to blend. Taste and adjust the vinegar and seasonings. When the flavors are bright and balanced, toss with a little more olive oil. Set aside.
Toss the halved radishes in a large bowl with the dates, apple, onion, marinated radish tops, and parsley. Add ¼ cup vinegar, 1 teaspoon salt, a generous amount of black pepper, and if you like heat, another ½ teaspoon of chile flakes. Toss again, taste, and adjust the seasoning if needed. Add ¼ cup olive oil and the toasted almonds, toss again, taste again, and make any final adjustments to the seasoning.