Weekend at the Cottage Symbol
  • Fall Salad with Kale and Plums
  • Fall Salad with Kale and Plums
  • Fall Salad with Kale and Plums
  • Fall Salad with Kale and Plums

Fall Salad with Kale and Plums

Food | October 06, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...

Looking for a super-healthy treat for a cool autumn day? Prepare to fall in love with our FALL SALAD WITH KALE AND PLUMS.

Let’s face it, the experts can’t be wrong – each and every one of us should be boosting our intake of fresh fruit and veggies, and this salad promises all that and then some. Best of all, enjoying a second helping of the wondrous mix is expected. Who can resist?

Please make this salad exactly as directed. Here’s why:

KALE – Fresh kale is loaded with vitamins and nutrients, such as vitamins A, K and C, plus essentials like calcium, manganese, potassium and magnesium. Wow, that’s a lot of goodness promised with each and every bite!

ROOT VEGGIES – We love the sweet flavour the julienned carrot and parsnip add to this salad. If you have a vegetable mandoline in your kitchen arsenal, now’s the time to use it.

PEPPERS AND PLUMS – Including sweet peppers into this salad adds a bit of crunch, sweetness and colour – nothing wrong with that. Plums also add some seasonal sweetness, but we give them top marks for their rich, varied colour. Love it!

DRESSING – We’ve discovered that the taste of the kale is best tamed by adding a bit more vinegar to the dressing than you might normally use. Completing the dressing is the surprise bonus of wild blueberries and cinnamon; well, that’s just our way of pushing the flavour profiles off the charts. Wait until you try it!

A collection of the season’s freshest flavours tossed with a zippy dressing, this FALL SALAD WITH KALE AND PLUMS is a bounty of good taste!

Ingredients & Amounts

  • 1 bunch of fresh kale, ribs removed, thinly chopped (about 6 cups)
  • 1 medium carrot, julienned
  • 1 medium parsnip, julienned
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 4 plums, sliced
  • ¼ of a red or Spanish onion, thinly sliced
  • For the dressing:
  • ½ cup of canola oil
  • ¼ cup of seasoned rice wine vinegar
  • 2 tablespoons of honey
  • 2 teaspoons of Dijon mustard
  • 1 teaspoon of salt
  • 1 teaspoon of cinnamon
  • ¼ cup of blueberries (wild blueberries preferred)
  • To garnish:
  • a handful of blueberries (wild blueberries preferred)
  • a sprinkle of sliced almonds
  • salt and pepper to taste

Instructions

  1. Prepare all fruit and vegetables, place into a large bowl and toss.
  2. Process all of the ingredients for the dressing until smooth and creamy using a hand wand, food processor or blender.
  3. Pour enough dressing onto salad to lightly coat. Toss and transfer to salad or luncheon-sized plates. Garnish with blueberries, almonds, black pepper, kosher salt and an extra drizzle of dressing. Serve immediately.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Comment




Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

SEE ALL POSTS

Related Posts

SIGN UP

Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!