Zesty Kale, Plum & Ricotta Salad Recipe: Fresh Fusion Joy

Summer’s bounty bursts with vibrant flavors in this crispy kale salad that seamlessly blends earthy greens and sweet stone fruits.

Delicate ricotta adds a luxurious creaminess that complements the crisp kale’s robust texture.

Each forkful delivers a perfect balance of crunch and smoothness, dancing with bright seasonal notes.

The plums bring a juicy sweetness that cuts through the kale’s slight bitterness.

Toasted nuts sprinkled on top provide an additional layer of depth and complexity to this elegant dish.

Salt and olive oil help mellow the kale’s intense character, creating a harmonious blend of flavors.

This salad promises to be a show-stopping side that elevates any summer meal from ordinary to extraordinary.

Ingredients for Crispy Kale, Plum, and Ricotta Salad

• Olive Oil: Carries rich flavor and helps bind ingredients smoothly, choose extra virgin for best taste.
• Vinegar: Adds tangy brightness, select a high-quality wine or champagne vinegar for delicate balance.
• Thyme: Provides earthy herbal undertones, fresh sprigs offer more intense aromatic profile.
• Honey: Introduces subtle sweetness and helps emulsify dressing, opt for local raw honey when possible.
• Salt and Pepper: Enhances overall flavor depth, use freshly ground black pepper for maximum impact.

• Kale: Delivers robust texture and nutritional punch, select crisp dark green leaves without yellow edges.
• Plums: Contributes sweet-tart fruity element, choose ripe but firm stone fruits for best results.
• Ricotta: Offers creamy smooth counterpoint, select fresh whole milk ricotta for richer taste.

• Charcoal or Gas Grill: Provides smoky char and crisp texture for kale.
• Baking Sheet: Alternative method for creating crispy kale without outdoor grill.
• Foil: Prevents sticking and helps even cooking when baking kale.

Kitchen Needs for Crispy Kale Salad

• Medium bowl: Essential for mixing vinaigrette ingredients and tossing plums.
• Whisk: Perfect for blending olive oil, vinegar, thyme, and honey smoothly.
• Knife: Helpful for removing tough kale stems and trimming leaves.
• Charcoal or gas grill (or oven): Key for crisping kale leaves with nice char.
• Baking sheet: Needed if using oven method for kale, preferably lined with foil.
• Large bowl: Great for tossing kale leaves with vinaigrette before serving.
• Plates: For beautifully presenting the final salad.

Instructions to Assemble Crispy Kale Salad

• Vinaigrette Preparation

Mix olive oil, vinegar, thyme, and honey in a bowl. Season with salt and pepper. Coat plums in mixture and set aside.

• Kale Transformation

Grill or bake kale leaves until crispy and edges are slightly charred. Remove tough stems and let cool. If grilling, create medium-hot fire. If baking, use 400°F oven.

• Plate Assembly

Spread ricotta on plates and season. Tear kale leaves into bite-sized pieces. Toss kale with remaining vinaigrette. Arrange kale over ricotta. Top with marinated plums. Drizzle extra vinaigrette for final touch.

Smart Swaps & Tips for Kale, Plum, Ricotta Salad

• Ensure kale leaves are completely dry before grilling or baking to achieve maximum crispiness and prevent soggy texture.
• Replace ricotta with goat cheese or burrata for a tangy twist that complements the sweet plums and crispy kale perfectly.
• Add grilled chicken, seared salmon, or toasted pine nuts to transform this light salad into a more substantial main course meal.
• Substitute plums with seasonal fruits like peaches, nectarines, or figs when they're at peak ripeness for a fresh flavor variation.

Serving Suggestions for Crispy Kale Salad

• Picnic Perfect Plate: Spread this vibrant salad on a wooden board for a stunning outdoor meal that showcases the crispy kale and juicy plums.
• Summer Starter Strategy: Serve as a refreshing appetizer before grilled meats, letting the tangy vinaigrette and creamy ricotta set the tone for the main course.
• Wine Pairing Pleasure: Complement this salad with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio that matches the bright, fresh flavors of the dish.
• Brunch Centerpiece Twist: Transform this recipe into a weekend brunch highlight, adding a poached egg on top for extra protein and elegance.

How to Store Crispy Kale, Plum, and Ricotta Salad

• Advance Prep Magic: Chop kale and slice plums up to 24 hours before serving, storing separately in sealed containers inside the refrigerator for maximum freshness.
• Quick Refrigeration Strategy: Keep leftover salad components divided – store crispy kale, vinaigrette, and ricotta in separate airtight containers to maintain individual textures for up to 2 days.
• Smart Ingredient Revival: Refresh slightly wilted kale by soaking in ice water for 5 minutes, then pat dry with paper towels to restore crispness before reassembling the salad.
• Temperature Harmony: Enjoy this salad slightly chilled or at room temperature within 3 hours of preparation to experience optimal flavor and ingredient quality.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 290 kcal

Servings: 5

Vibrant Kale, Plum, and Ricotta Salad

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4.7 from 34 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Rustic crispy kale, plum, and ricotta salad celebrates Mediterranean flavors with fresh ingredients. Green leaves and sweet plums combine deliciously, inviting palates to savor this simple yet elegant dish perfect for summer gatherings.

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Ingredients

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• 12 large or 16 small curly kale leaves
• 4 medium plums, halved, pitted, thinly sliced
• ¾ cup (180 ml) fresh ricotta
• 4 tbsps (60 ml) extra-virgin olive oil, divided
• 3 tbsps (45 ml) balsamic vinegar
• 1 tsp honey
• 2 tsps chopped fresh thyme
• Kosher salt to taste
• Freshly ground black pepper to taste

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Instructions

1. Vinaigrette Creation: Whisk olive oil, vinegar, thyme, and honey in a medium bowl, seasoning with salt and pepper. Gently coat plums in the dressing and reserve.
2. Kale Preparation: Brush kale leaves with olive oil and salt, preparing for high-heat cooking. For grilling, create a medium-hot fire or set gas grill to high; for oven roasting, preheat to 400°F.
3. Kale Crisping: Grill or roast kale until edges become crispy and slightly charred, approximately 2 minutes. If using oven, arrange leaves in a single layer on a foil-lined baking sheet.
4. Leaf Processing: After cooling, remove tough center stems using a sharp knife. Tear larger leaves into bite-sized pieces, maintaining smaller leaves’ structure.
5. Plate Composition: Spread ricotta evenly across serving plates, seasoning with salt and pepper. Toss kale leaves in vinaigrette, ensuring thorough coating.
6. Final Assembly: Layer dressed kale over ricotta, strategically positioning marinated plums. Drizzle remaining vinaigrette to complete the salad, creating a harmonious flavor profile.

Notes

• Kale Preparation Tip: Remove tough stems completely for a tender, enjoyable texture that melts in your mouth.
• Grilling Technique: Watch kale closely while cooking to prevent burning; edges should be crispy and lightly charred, not blackened.
• Ricotta Seasoning Hack: Salt and pepper the ricotta base subtly to enhance the overall flavor balance without overpowering other ingredients.
• Vinaigrette Timing: Whisk dressing just before serving to maintain optimal consistency and prevent ingredient separation.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 5
• Calories: 290
• Sugar: 7 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 9 g
• Cholesterol: 20 mg