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Grilled Plums with Chopped Kale & Warm Honey-Thyme Vinaigrette

Grilled Plum Salad 30.jpg

Grilling fruit brings out the natural sweetness and subtle flavors. You do not need to use an outdoor grill to enhance your fruit, you can use a stovetop one or you can roast the fruit in your oven. I am crazy about kale. I use Tuscan black kale also called dinosaur kale or Lacinato Cavalo. It is dark, inky greenish-black with a sweet mild flavor. Matt Lauer of The Today Show said, “This stuff just looks like it is good for you,” when a guest brought some to the show. And it does. Kale is loaded with antioxidants, fiber, flavonoids and a host of vitamins and minerals. I use kale and other hearty greens as my Shabbat vegetable. It holds its color and the longer it sits, the better it gets.

For salads, I chop the kale really finely and add sliced grilled plums and a delicious thyme-infused honey vinaigrette. I also like to add a toasted or candied nut to my salad to add crunch and protein.

  • Duration
  • Cook Time
  • Prep Time
  • 8-10 ServingsServings


  • 1/2 cup best quality honey
  • About 20 thyme sprigs
  • 4 plums, cut in half and pitted
  • Olive oil
  • 10 cups of finely stemmed and chopped kale (about 2 pounds)
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons toasted walnut oil (or more extra-virgin olive oil)


1. Heat the honey and the thyme sprigs over medium-low heat in a small saucepan. When the honey is warm and very fluid, turn off the heat and allow the thyme to steep in it for 15 minutes.

2. Strain out the thyme and set the honey aside.

3. Preheat a grill or grill pan to medium. Brush the cut side of the plums with olive oil and honey.

4. Grill the plum halves until they are browned and caramelized (about 5-7 minutes). Turn the plums over and grill the other side for another 5 minutes. Set the plums aside to cool.

5. Whisk the remaining honey, lemon juice and vinegar together. Season with salt and pepper.

6. Whisk in the oil until emulsified. Adjust seasoning.

7. Toss the salad in a large bowl or on a serving platter and drizzle lightly with warm vinaigrette.

8. Garnish with toasted nuts and sea salt. 

Recipe published in JOY of KOSHER with Jamie Geller Fall 2012. Subscribe Now. 

Bitayavon, Fall 2012 Magazine