Roasted plum and spinach salad

Prep 20 min
Plus Roasting Time: 10 minutes
Makes 12 Servings

Maple-syrup-drizzled fruit tossed with spinach and bacon is easy and smacks of autumn.



2/3 cup
olive oil, plus extra coating for oil
5 slices
large fresh sage leaves, or 2 tbsp dried sage leaves
small red onion
2 tbsp
honey Dijon or regular Dijon mustard
1/3 cup
red-wine vinegar
1 tsp
2 tbsp
142-g pkg
baby spinach, about 20 cups


  • Preheat oven to 450F (230C). Cut plums in half and discard pits. Slice in wedges and place in a bowl. Drizzle with enough oil to coat, then toss. Line 2 rimmed baking sheets with foil. Oil or spray foil. Place bacon and plums on different sheets. If using fresh sage, spread over a separate small piece of foil and place on sheet with bacon. Roast, turning once, until fruit is tender and bacon crisp, 12 min.
  • Meanwhile, thinly slice onion and mince garlic. In a small bowl, whisk Dijon with vinegar, garlic and salt. Add dried sage if using. Gradually whisk in 2/3 cup (150 mL) oil. Put bacon on a paper towel. Set roasted sage aside. Slice bacon into pieces. Toss plums in a bowl with maple syrup.
  • Place spinach in a very large bowl. Add bacon, plums and onion. Crumble roasted sage over top. Stir dressing and drizzle in just enough to lightly coat.


Prepare plums, bacon, sage, onion and dressing. Wrap each separately and refrigerate up to 1 day. Before serving, continue with step 3.


Calories 173
Protein 2 g
Carbohydrates 9 g
Fat 15 g
Fibre 1 g
Sodium 303 mg

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Photo credit: Roasted plum and spinach salad</br>Photo by Yvonne Duivenvoorden

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