As summer descends, the thrill of outdoor grilling takes over, making those vibrant produce aisles hard to resist. While sifting through some seasonal favorites, I stumbled upon the perfect blend of ingredients for a refreshing salad that embodies the essence of summer: Grilled Plumcot Kale Salad with Cinnamon Candied Pecans. Picture this: the sweet tang of slightly charred plumcots mingles beautifully with the creamy goat cheese, all resting on a bed of lovingly massaged kale. Topped off with crunchy, homemade cinnamon candied pecans, this dish promises not just to please the palate but to be a showstopper at any summer gathering. With minimal prep and a handful of substitutes for flexibility, this salad transforms simple ingredients into a stunning feast that anyone can enjoy. Ready to elevate your grilling game? Let’s dive into this recipe!
Why is Grilled Plumcot Kale Salad a must-try?
Bursting with Flavor: The grilled plumcots add a sweet, smoky essence that dances beautifully with fresh kale and creamy goat cheese.
Crunchy Delight: The homemade cinnamon candied pecans create that satisfying crunch that elevates every bite.
Versatile Ingredients: Easily swap ingredients based on your pantry—try almonds for pecans or substitute with seasonal fruits like peaches.
Quick and Easy: With simple prep steps, it’s a fantastic option for busy weekdays or casual weekend gatherings.
Healthful Choice: Packed with nutrients from kale and natural sweetness from maple syrup, you can indulge guilt-free! Enjoy it as a side dish or a light main, this salad will surely impress your guests.
Grilled Plumcot Kale Salad Ingredients
For the Salad
- Green Kale – Offers a hearty base that’s full of nutrients; ensure leaves are fresh for the best flavor.
- Plumcots – Add sweetness and a unique flavor profile; feel free to substitute with plums, peaches, or apricots if needed.
- Goat Cheese – Provides a creamy, tangy finish; for a dairy-free option, replace with a vegan alternative.
For the Cinnamon Candied Pecans
- Raw Pecans – Provides essential crunch and richness; substitute with almonds or walnuts for a twist.
- Maple Syrup – Adds natural sweetness without refined sugar; always use real maple syrup for the best flavor.
- Cinnamon – Infuses warmth and depth to the pecans; an essential touch that enhances the sweetness.
- Salt – Balances the flavors and enhances the sweetness of the candy coating.
For the Maple Balsamic Vinaigrette
- Balsamic Vinegar – Contributes the perfect tanginess for the dressing; a key player in balancing flavors.
- Olive Oil – Adds richness and mouthfeel; choose a lighter variety for a more subtle flavor in the vinaigrette.
Dive into the deliciousness of this Grilled Plumcot Kale Salad with Cinnamon Candied Pecans and embrace the vibrant taste of summer!
How to Make Grilled Plumcot Kale Salad
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Prepare the Vinaigrette: In a bowl, whisk together balsamic vinegar, maple syrup, and olive oil until well combined. Set aside and chill until you’re ready to dress the salad—this step deepens the flavor.
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Make the Candied Pecans: In a saucepan, combine raw pecans with maple syrup, cinnamon, and salt. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally until the syrup crystallizes. Carefully spread the mixture on parchment paper to cool and harden.
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Grill the Plumcots: Preheat your grill to medium-high heat. Halve the plumcots, brushing the cut sides with olive oil. Place them on the grill, cut side down, and grill for 5-7 minutes until you see beautiful grill marks. Let them cool slightly before slicing.
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Massage the Kale: Chop the fresh green kale, placing it in a large bowl. Drizzle a little olive oil over the leaves and massage for about 5 minutes. Look for the kale to soften and turn a vibrant green, enhancing flavor and texture.
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Assemble the Salad: Top the massaged kale with sliced grilled plumcots, crumbled goat cheese, and a generous drizzle of your balsamic vinaigrette. Finish by sprinkling with the crunchy cinnamon candied pecans. Serve immediately for the best flavor and texture!
Optional: Garnish with fresh herbs like basil or mint for an extra pop of flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Grilled Plumcot Kale Salad
Fridge: Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. This keeps the kale fresh and prevents sogginess.
Candied Pecans: Keep cinnamon candied pecans in an airtight container at room temperature for up to 2 weeks; they maintain their crunch and flavor.
Reheating: Grilled plumcots are best enjoyed fresh, but if needed, warm them on low heat for a few minutes to revive their sweetness before serving.
Freezer: While the salad is best fresh, you can freeze the candied pecans for up to 3 months; this makes for a great snack later or adds crunch to future salads.
What to Serve with Grilled Plumcot Kale Salad with Cinnamon Candied Pecans?
As you prepare to savor this vibrant salad, let’s explore the perfect companions that will elevate your meal experience.
- Grilled Chicken: Juicy, smoky flavors from grilled chicken enhance the sweetness of the salad, making it the ideal protein-packed pairing.
- Quinoa: This nutty, fluffy grain adds a wholesome touch—its slight chewiness complements the crunchy pecans and tender kale beautifully.
- Roasted Vegetables: Seasonal veggies, like zucchini or bell peppers, with a drizzle of olive oil create a savory contrast to the sweet salad, deepening the flavor profile.
- Corn on the Cob: Sweet, juicy corn pairs perfectly with the grilled plumcots, offering a fun texture and a taste of summer nostalgia.
- Sparkling Lemonade: A refreshing drink that adds a zesty twist to every bite, enhancing the sweet-tart notes of your salad.
- Chocolate Desserts: End your meal with a light chocolate mousse or brownie bites; a sweet finish balances the tartness and delivers blissful indulgence.
These delightful additions will not only complement your Grilled Plumcot Kale Salad with Cinnamon Candied Pecans but will also create a memorable summer feast that’s sure to impress!
Expert Tips for Grilled Plumcot Kale Salad
- Kale Care: Massage the kale thoroughly to enhance its tenderness and flavor; under-massaging can leave it tough and bitter.
- Grilling Perfection: Watch the plumcots closely on the grill; too long can turn them mushy instead of perfectly charred, which enhances the grilled plumcot flavor.
- Pecan Monitoring: Stir the candied pecans often while cooking to prevent burning; a gentle heat is crucial for the perfect crunch without bitterness.
- Vinaigrette Balance: Adjust the ratio of balsamic vinegar to maple syrup to suit your taste; a well-balanced vinaigrette is key to the grilled plumcot kale salad’s flavor.
- Fresh Ingredients: Use fresh, vibrant produce whenever possible; this not only elevates the salad’s taste but also ensures nutritional benefits.
Make Ahead Options
Preparing your Grilled Plumcot Kale Salad with Cinnamon Candied Pecans in advance can save you precious time on busy weeknights! You can make the cinnamon candied pecans up to 3 days ahead. Just allow them to cool completely before storing them in an airtight container at room temperature to maintain their crunch. The vinaigrette can be whipped up and refrigerated for up to 1 week; just give it a good shake before drizzling. To keep the salad fresh, you can chop the kale and massage it 24 hours in advance, but be sure to store it in a zip-top bag with some air removed. When you’re ready to serve, simply grill the plumcots and assemble the salad—it’s just as delicious with minimal effort!
Grilled Plumcot Kale Salad Variations
Feel free to explore these delicious twists and swaps to make this vibrant salad uniquely yours!
- Fruit Swaps: Substitute plumcots with plums, peaches, or apricots based on your preference or what’s in season. Each fruit adds a distinct yet delightful flavor profile that can change up your salad fun.
- Nut Alternatives: Replace pecans with almonds or walnuts for a different kind of crunch. Each nut brings its own unique flavor, adding layers to your salad.
- Vegan Option: Omit goat cheese entirely for a dairy-free option or swap it for a vegan cream cheese alternative to keep that creamy texture without the dairy. You won’t sacrifice flavor here!
- Flavor Boost: Add a sprinkle of feta cheese if you crave a salty tang to complement the sweetness of the fruit. It beautifully balances the flavors and adds richness to each bite.
- Grains Addition: Toss in some cooked quinoa or farro for a heartier salad. This adds healthy grains and enhances both texture and nutrition, making your salad a satisfying meal.
- Heat Factor: Add a pinch of red pepper flakes to the vinaigrette or sprinkle some diced jalapeños on top for a subtle kick that plays against the sweetness.
- Herb Freshness: Incorporate fresh herbs like mint or basil for an aromatic layer. They brighten the salad and introduce refreshing flavors that scream summer.
- Spice It Up: Experiment with different spices in the candied pecans, such as nutmeg or cardamom, to transform their flavor profile, evoking warmth and complexity that will enchant your taste buds.
Grilled Plumcot Kale Salad with Cinnamon Candied Pecans Recipe FAQs
How do I select ripe plumcots?
Absolutely! When selecting plumcots, look for fruit that is slightly firm, with smooth skin and a rich coloring. Avoid any that have dark spots or are overly soft; these indicate overripeness. A hint of sweetness and fragrance when you give them a sniff means they’ll be delicious when grilled!
What’s the best way to store leftover salad?
Very! To maintain freshness, store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep your massaged kale, grilled plumcots, and candied pecans stored apart to prevent sogginess. Assemble just before serving to enjoy the perfect texture!
Can I freeze the candied pecans?
Absolutely! To freeze cinnamon candied pecans, ensure they are completely cooled, then transfer them into an airtight container or freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator or at room temperature for a few hours, and they’ll be ready to add a crunchy flair to your salads!
What do I do if my candied pecans burn?
Don’t fret! If you notice your pecans starting to burn, it usually means the heat is too high. For best results, always cook them over medium to low heat, stirring frequently. If they do burn, you might need to start over, but keep an eye on them next time. Using parchment paper also helps in preventing sticking.
Can I make this salad vegan?
Very! Simply replace the goat cheese with a dairy-free alternative or omit it altogether. You can also enhance flavor with additional toppings like avocado or nutritional yeast for a cheesy flavor. This way, you can enjoy a scrumptious Grilled Plumcot Kale Salad with Cinnamon Candied Pecans that fits your dietary needs!
Are there any allergy considerations with the ingredients?
Absolutely! The main allergens in this recipe are nuts and dairy from the pecans and goat cheese. Always ensure your guests don’t have nut allergies if you are serving this dish. For individuals with lactose intolerance, substituting with vegan cheese is a great option. Happy cooking!
Grilled Plumcot Kale Salad with Cinnamon Candied Nuts Bliss
Ingredients
Equipment
Method
- In a bowl, whisk together balsamic vinegar, maple syrup, and olive oil until well combined. Set aside and chill until you're ready to dress the salad.
- In a saucepan, combine raw pecans with maple syrup, cinnamon, and salt. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally until the syrup crystallizes. Carefully spread the mixture on parchment paper to cool and harden.
- Preheat your grill to medium-high heat. Halve the plumcots, brushing the cut sides with olive oil. Place them on the grill, cut side down, and grill for 5-7 minutes until you see beautiful grill marks. Let them cool slightly before slicing.
- Chop the fresh green kale, placing it in a large bowl. Drizzle a little olive oil over the leaves and massage for about 5 minutes. Look for the kale to soften and turn a vibrant green, enhancing flavor and texture.
- Top the massaged kale with sliced grilled plumcots, crumbled goat cheese, and a generous drizzle of your balsamic vinaigrette. Finish by sprinkling with the crunchy cinnamon candied pecans. Serve immediately for the best flavor and texture!