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  • Fall Harvest Salad with Kale and Plums
  • Fall Harvest Salad with Kale and Plums
  • Fall Harvest Salad with Kale and Plums
  • Fall Harvest Salad with Kale and Plums

Fall Harvest Salad with Kale and Plums

Food | October 11, 2018 | Nik Manojlovich
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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. This easy harvest salad promises that and is a great option for a fully vegan fall recipe. Enjoying a second helping of the wondrous mix is not only expected and but good for us too! Who can resist?

Please make this FALL HARVEST SALAD exactly as directed. Here’s why:

KALEFall Harvest Salad

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!

For more information on the benefits of eating kale, head HERE and check out the excellent article at NATURAL FOOD SERIES. Hmmm, makes me want to eat a healthy fall salad like this one, pronto!




ROOT VEGGIESFall Harvest Salad

We love the sweet flavour the julienned carrot and parsnip add to this salad. We also like the way these two vitamin- and mineral-rich vegetables hold their shape even when julienned; they do much to give this funky salad recipe an appetizing look.

Although you can prepare the carrots and parsnips using a box or flat grater, if you have a vegetable mandoline in your kitchen arsenal, now’s the time to use it. I’ve also provided a LINK to purchase a vegetable mandoline in the Amazon section of this post, below.





Including plums in this salad adds some serious flavour to this harvest meal idea. Plums get top marks for their unique sweetness and are in keeping with the seasonal theme of this glorious salad. Also, we can’t get enough of their rich, varied colour. Head HERE to learn all about them by reading the WIKI article about this beloved stone fruit.

Adding sweet peppers into this salad gives this healthy recipe a bit of crunch, sweetness and colour – nothing wrong with that. Having made this FALL HARVEST SALAD a number of times now, I’ve experimented with virtually every colour of bell pepper but I’ve also used striking red shepherd peppers, which I find to be a bit juicier than others.




DRESSINGFall Harvest Salad

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, along with 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!




Speaking of things to try, how about two seasonal meal ideas that will go perfectly with this salad? One of my favourite soups of all time, our CURRIED SQUASH SOUP, is absolutely two-bowl worthy, and I’d roundup this complete meal plan with something sweet and fabulous – our SWEET POTATO MUFFINS! Each and all a winner!

FALL HARVEST SALAD WITH KALE AND PLUMS – a gathering of the season’s freshest flavours tossed with a zippy dressing. It’s a bounty of good taste!


2 Responses to “Fall Harvest Salad with Kale and Plums”

  1. […] to present this pie as part of a complete holiday meal. Other delicious offerings may include our FALL SALAD, DRY SALT-BRINED TURKEY, SAUSAGE DRESSING and BEAN CASSEROLE. Another lovely treat, check out our […]

  2. […] meal idea, this recipe deserves an equally memorable starter and dessert. To begin, try our FALL SALAD WITH KALE AND PLUMS, and after everyone has enjoyed our VEGAN VEGETABLE CURRY, finish things off with our SPICED […]


Ingredients & Amounts

  • 1 bunch of fresh kale (about 6 cups), 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 the fruit and vegetables and toss together in a large bowl.
  2. Using a hand wand, food processor or blender, process all of the ingredients for the dressing until smooth and creamy.
  3. Pour enough dressing onto the 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!

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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