MAKE AHEAD
Prepare plums, bacon, sage, onion and dressing. Wrap each separately and refrigerate up to 1 day. Before serving, continue with step 3.
Roasted plum and spinach salad
3
PREP TIME
20 min
Makes
12 Servings
* PLUS Roasting Time: 10 minutes
Roasted plum and spinach saladPhoto by Yvonne Duivenvoorden
Maple-syrup-drizzled fruit tossed with spinach and bacon is easy and smacks of autumn.
Ingredients
- 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
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.
Nutrition (per serving)
- Calories
- 173,
- Protein
- 2 g,
- Carbohydrates
- 9 g,
- Fat
- 15 g,
- Fibre
- 1 g,
- Sodium
- 303 mg.
FILED UNDER: Dinner lunch roast Salads Thanksgiving recipes vegetables
