Roasted plum and spinach salad



20 min


12 Servings

* PLUS Roasting Time: 10 minutes
Roasted plum and spinach salad

Roasted plum and spinach salad
Photo by Yvonne Duivenvoorden

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


  • 6 plums
  • 2/3 cup olive oil , plus extra coating for oil
  • 5 slices bacon
  • 8 large fresh sage leaves , or 2 tbsp dried sage leaves
  • 2-Jan small red onion
  • 3 large garlic cloves
  • 2 tbsp honey Dijon or regular Dijon mustard
  • 1/3 cup red-wine vinegar
  • 1 tsp salt
  • 2 tbsp maple syrup
  • 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.

Nutrition (per serving)

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


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