Recipe Details
Crunchy Kale Salad With Plums and Dates
Author: Genevieve Ko
Publication Date: July 15, 2022
Introduction
In the realm of seasonal salads, kale has solidified its status as a timeless staple, thriving year-round yet peaking in versatility during summer. This vibrant Crunchy Kale Salad With Plums and Dates harnesses the vegetable’s resilience—its leaves remain crisp in heat, not wilted—paired with juicy, sun-ripened plums, chewy dates, and roasted sunflower seeds for textural contrast. Anchored by a bright, lemony dressing, it’s a quick, nutrient-dense option for busy days, picnic spreads, or al fresco meals, promising 15 minutes of prep for a refreshing, balanced dish.
Key Components
Tender Kale: Massaged to soften fibers, transforming from tough to supple.
Sweet-Tart Fruit: Juicy plums and naturally sweet dates balance kale’s earthiness.
Savory Crunch: Roasted, salted sunflower seeds add a nutty, crunchy element.
Lemony Dressing: Brightens the mix with acidity and a hint of sweetness, elevating freshness.
Ingredients (Serves 2–3)
2 cups curly kale (stems removed, leaves torn or thinly sliced; ~½ medium bunch)
2 ripe plums (pitted, sliced into ½-inch wedges; ~1 cup)
4–5 pitted Medjool dates (chopped into ¼-inch strips; ~½ cup)
½ cup raw sunflower seeds
1 tsp extra-virgin olive oil (for roasting seeds)
¼ tsp sea salt (for roasting seeds, plus extra for kale)
2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 tsp honey (or maple syrup, to taste)
¼ tsp sea salt (or to taste)
Freshly ground black pepper (pinch)
Preparation Steps (15 Minutes Total)
1. Prep the Kale: Soften & Tenderize
Place torn/sliced kale in a large bowl. Sprinkle with ¼ tsp sea salt and massage with fingertips for 2–3 minutes until leaves darken, soften, and lose their rigidity. This breaks down tough fibers, ensuring the kale is tender (and easy to chew!).
2. Roast Sunflower Seeds: Add Depth
Preheat oven to 350°F (175°C). In a small bowl, toss sunflower seeds with 1 tsp olive oil and ¼ tsp sea salt. Spread on a rimmed baking sheet in a single layer and roast 5–7 minutes, stirring halfway, until golden and fragrant. Watch closely to avoid burning; cool completely (1–2 minutes).
3. Prepare Fruit: Slice & Chop
Pit plums, slice into wedges, and set aside. Pit dates and chop into strips.
4. Make the Dressing: Bright & Balanced
In a small bowl, whisk together lemon juice, 1 tbsp olive oil, honey, ¼ tsp sea salt, and a pinch of pepper. Taste and adjust sweetness/saltiness as needed.
5. Assemble the Salad: Combine & Toss
Add massaged kale, roasted sunflower seeds, sliced plums, and chopped dates to the bowl. Drizzle with the dressing and toss gently to coat.
Serving & Storage
Serve immediately: Enjoy as a light meal, side dish, or picnic centerpiece.
Store for up to 3 days: Keep components separate in airtight containers; add dressing just before serving to prevent sogginess.
Pro Tips
Shortcut: Use pre-toasted salted sunflower seeds if time is limited, though roasting amplifies flavor.
Seasonal Swap: Substitute plums with apricots or peaches for similar sweetness.
Make-Ahead: Assemble the salad (without dressing) 1–2 days ahead, refrigerate, and drizzle dressing fresh.
This salad marries simplicity with bold flavors, proving that 15 minutes of effort yields a satisfying, vibrant dish—ideal for summer’s best moments.