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  • 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)

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


  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.

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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.


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