Roasted plum and spinach salad

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

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Preparation time:
20 minutes
Roasting Time:
10 minutes
Makes:
12 Servings
Yvonne Duivenvoorden


 
Yvonne Duivenvoorden

Ingredients

  • plums
  • 2/3 cup Olive oil, plus extra for coating
  • strips of bacon
  • large fresh sage leaves or 2 tsp (10 mL) dried sage leaves
  • 1/2 small red onion
  • large garlic cloves
  • 2 tbsp (30 mL) honey Dijon or regular Dijon mustard
  • 1/3 cup (75 mL) red-wine vinegar
  • 1 tsp (5 mL) salt
  • 2 tbsp (30 mL) maple syrup
  • 2 5-oz (142-g) pkg baby spinach, about 20 cups (5 L)

Instructions

  • 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.

MAKE AHEAD

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

Nutrition (per Serving)

protein
g
fat
15 g
carbohydrates
g
fibre
g
iron
mg
calcium
33 mg
sodium
303 mg
calories
173 

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