A sophisticated harmony of flavors: the tart sweetness of grilled plumcots (a plum-apricot hybrid), earthy massaged kale, and the warm, crunchy kick of homemade cinnamon-glazed nuts.
Grilled
25 Minutes
Nutrient Dense
The Flavor Profile
- Charred Sweetness: Grilling plumcots caramelizes their natural sugars, adding a smoky depth that cuts through bitter kale.
- The Secret’s in the Massage: Rubbing kale with olive oil and salt breaks down the tough fibers for a silky, tender texture.
- Warm Crunch: Cinnamon candied nuts provide a festive aroma and a necessary textural contrast.
What You’ll Need
The Salad Base
- 1 bunch Lacinato (Dino) Kale
- 3-4 ripe Plumcots (halved and pitted)
- 1/4 cup Goat Cheese or Feta
- 1 tbsp Olive Oil (for grilling)
The Cinnamon Nuts
- 1/2 cup Walnuts or Pecans
- 2 tbsp Maple Syrup
- 1/2 tsp Ground Cinnamon
- Pinch of Sea Salt
Step-by-Step Instructions
- Candy the Nuts: In a small skillet over medium heat, combine nuts, maple syrup, cinnamon, and salt. Stir constantly for 3-5 minutes until the syrup thickens and coats the nuts. Transfer to parchment paper to cool and harden.
- Grill the Fruit: Lightly brush the cut sides of the plumcots with olive oil. Place cut-side down on a hot grill or grill pan for 2-3 minutes until charred grill marks appear. Remove and slice into wedges.
- Massage the Kale: Remove stems from kale and thinly slice. In a large bowl, drizzle with 1 tsp olive oil and a pinch of salt. Using your hands, “massage” the leaves for 1-2 minutes until they turn dark green and soften.
- Assemble: Add the grilled plumcots and candied nuts to the kale. Top with crumbled goat cheese.
- Finish: Drizzle with a simple balsamic glaze or a honey-lemon vinaigrette.
Pro Tip: If plumcots aren’t in season, this recipe works beautifully with regular plums, apricots, or even firm peaches!
