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Grilled Kale Salad with Ricotta and Plums

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant grilled kale salad with ricotta and plums is a sophisticated vegetarian dish that expertly balances smoky, sweet and creamy notes. By quickly charring the kale on a hot grill or griddle pan, the leaves take on a crisp texture and a deep, nutty flavour that contrasts beautifully with the soft, fresh cheese. It is a wonderful way to elevate garden greens into a contemporary savoury salad that feels both light and indulgent.

Ideal as a stylish starter or a substantial side dish for a summer lunch, this recipe makes the most of seasonal stone fruit. The honey and balsamic dressing creates a glossy glaze for the plums, while the rich ricotta provides a smooth base for the charred leaves. Serve it alongside crusty sourdough to soak up the juices for a simple yet impressive homemade meal.

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Ingredients for Grilled Kale Salad with Ricotta and Plums

  • 60ml d'huile d'olive extra-vierge, divisée

  • 3 cuillères à soupe de vinaigre balsamique

  • 2 teaspoons chopped fresh thyme

  • 1 cuillère à café de miel

  • Sel kasher, poivre fraîchement moulu

  • 4 medium plums, halved, pitted, thinly sliced

  • 12 large or 16 small curly kale leaves

  • 3/4 cup fresh ricotta

How to make Grilled Kale Salad with Ricotta and Plums

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Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large centre stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).

Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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