Charred Kale and Plum Salad

Charred Kale and Plum Salad

with Wild Rice, Ricotta, and Honeyed Walnuts

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.1 / 4out of 530 ratings
Read more

Who knew you could broil kale? A few minutes under the flame and this leafy green becomes deliciously nutty and charred. Served a top a bed of creamy fresh ricotta and hearty wild rice, this is a beautifully composed salad. The best part? Those tangy-sweet marinated plums

Tags:Gluten freeVeggie
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 2
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

12 ounce

Kale

2 unit

Plum

8 ounce

Ricotta Cheese

(ContainsMilk)

1 unit

Vegetable Stock Concentrate

1 ounce

Walnuts

(ContainsTree Nuts)

½ cup

Wild Rice

2 tablespoon

Honey

2 tablespoon

Balsamic Vinegar

1 unit

Shallot

Not included in your delivery

2 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3075.2400000000002 kJ
Calories735 kcal
Fat34 g
Carbohydrate92 g
Dietary Fiber12 g
Protein28 g
Sodium407 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Bowl
Whisk
Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the broiler to high or oven to 500 degrees. In a small pot, bring 1 1/2 cups water and the stock concentrate to a boil. Once boiling, add the wild rice, cover, and reduce to a simmer for 35-40 minutes, until tender.

slice the plum
slice the plum
2

Meanwhile, trim and discard the kale stems. Halve, pit, and thinly slice the plums into ½-inch wedges. Halve, peel, and mince the shallot.

make the vinaigrette
make the vinaigrette
3

Make the vinaigrette: in a medium bowl, whisk together the shallot, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 ½ tablespoons olive oil. Season with salt and pepper. Toss the plums in the vinaigrette and set aside.

candy the walnuts
candy the walnuts
4

Candy the walnuts: heat a small pan over medium heat. Add the walnuts and cook, tossing 1-2 minutes, until fragrant. Add the remaining honey and 1 teaspoon water to the pan and stir to combine thoroughly. Cook, tossing, 1-2 more minutes, until a tacky glaze forms on the walnuts. Set aside and season with salt and pepper.

bake the kale
bake the kale
5

Drizzle the kale with ½ tablespoon olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under the broiler for 2-3 minutes, turning once, until charred on the edges. Keep an eye on the kale so it doesn’t burn!

6

Dollop 1/3 cup ricotta on each plate and spread into a large circle. Season with salt and pepper. Top ricotta with the wild rice, charred kale, plums, and walnuts. Drizzle with the vinaigrette and enjoy!