A colorful fall kale salad tossed with sweet plums, juicy pomegranate seeds, feta, nuts and a bright vinaigrette. Fresh, crunchy and packed with flavor, it’s the easiest way to bring a vibrant seasonal side or light lunch to your table.
Recipe tips
- Swap the plums for apples, pears or grapes if plums are out of season.
- Add roasted squash or sweet potato for a cozy fall twist.
- Switch the vinaigrette for a creamy Caesar or tahini dressing if you want a richer flavor.
- Sprinkle crispy chickpeas or croutons on top for extra crunch.
- Use baby kale for tenderness or massage regular kale with a pinch of salt to soften the leaves.
Pro tip
Slice the plums just before serving to keep them juicy and prevent browning.
Serving
This recipe serves 2 as a lunch served with crusty bread or garlic bread, or 4 served as a side with chicken.
Storage
Store the salad and dressing separately in the fridge for up to 2 days. Once tossed, it will stay fresh for about 1 day. If using regular kale, it holds up even longer since the leaves stay crisp.
More healthy salads to try
Kale Salad with Plums and Feta
Tender baby kale tossed with sliced plums, feta, tomatoes, corn, pomegranate seeds, walnuts and pumpkin seeds, finished with a zesty vinaigrette. A bright and flavorful fall salad that comes together fast and makes a delicious lunch or side.
Ingredients
- 2 cups kale - about 2 ounces
- 2 plums - sliced, or 1 apple
- 1 corn on the cob - kernels cut off
- 1 pomegranate - deseeded
- 1 cup cherry tomatoes - halved
- ¾ cup feta - crumbled, or shaved Parmesan
- 1 red onion - thinly sliced
- 2 tbsp toasted walnuts
- 2 tbsp toasted pumpkin seeds
Dressing
- ¼ cup avocado oil
- 1 tbsp pumpkin seed oil - optional
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 garlic clove - pressed
- salt
- coarsely ground black pepper
Instructions
- Bring a pot of salted water to a boil. Add the corn and cook for 5 minutes. Drain, let it cool slightly, then cut the kernels off the cob.
- In a small jar or bowl, whisk together the avocado oil, pumpkin seed oil, apple cider vinegar, honey, lemon juice and garlic until smooth. Season to taste with salt and black pepper.
- Place the kale in a large bowl. Add the corn kernels, pomegranate seeds, sliced plums (or apple), red onion and cherry tomatoes. Sprinkle with walnuts, pumpkin seeds and feta.
- Drizzle with the dressing and toss to combine. Serve and enjoy.
Nutrition
Calories: 656kcalCarbohydrates: 63gProtein: 14gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 0.01gCholesterol: 50mgSodium: 675mgPotassium: 933mgFiber: 10gSugar: 42gVitamin A: 3013IUVitamin C: 68mgCalcium: 375mgIron: 2mg
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