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Time
45 min
Level
Medium
Author
hellofresh

Charred Kale and Plum Salad | with Wild Rice, Ricotta, and Honeyed Walnuts

gluten-free
veggie
milk
tree-nuts
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
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.
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.
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.
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.
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!
Micro nutrients
Total weight
475.7g
Carbs
84.05g
Dietary fiber
9.8g
Sugar
33.79g
Fats
37.31g
Saturated
10.88g
Poly
5.93g
Mono
13.75g
Trans
0.04g
Proteins
28.63g
Calcium
95.51%
Iron
34.81%
Magnesium
92.63%
Vitamin A
1128.34%
Vitamin C
584.34%
Vitamin D
2.88%
Vitamin B6
5.47%
Vitamin B12
30.71%
Sodium
16.05%
Potassium
58.06%
Cholesterol
32.78%
Percentages are based on a diet of 2000 calories a day.
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