Hold on to the last bits of summer, by enjoying local plums while you still can.
O.K. this salad is to die for, so delicious and the best kind of nutritious… the kind that feels more like a decadent indulgence.
I know what you’re thinking… “It’s too many steps”, “It’s too complicated” and “I’m way to busy”. Oh come on, it’s really only FOUR easy, peasy, little steps. You can do it. You can even make the candied pecans way in advance and keep them stored in an air-tight container to top all your future salad creations.
There’s not much more to say, you have to make this Roasted Plum Spinach Salad with Candied Pecans now. Go now…
Step Three: Make a heavenly (4 ingredient) dressing using this Pristine Gourmet Virgin Cold Pressed Canola Oil… yum! You can purchase it online, just visit the link to find out how. I was introduced to this locally made product at a wonderful event a few weeks ago hosted by my good friends at Manitoba Canola Growers (here’s a link to what we saw and did!).
- 6 plums
- 2 Tbsp canola oil
- 5 slices bacon, cooked, torn into pieces
- ½ cup red onion, slivered
- 1 – 142 g pkg baby spinach
- ⅔ cup pecans
- ⅓ cup granulated sugar
- 2 Tbsp water
- ¼ cup virgin canola oil
- 2 Tbsp red wine vinegar
- 2 Tbsp maple syrup
- 1 tsp Dijon mustard
- Preheat oven to 350ºF. Line a baking tray with parchment paper. Spread pecans out evenly making sure none of them touch. Toast in preheated oven for 10 minutes; remove and set aside.
- Turn oven up to 450ºF. Prepare a second baking tray with parchment. Cut plums in half, remove pits and then slice into wedges. Toss with 2 Tbsp canola oil and lay out on prepared baking sheet. Roast for 6-8 minutes, turning once.
- To make Candied Pecans: stir sugar and water in a small saucepan over medium high heat until sugar is dissolved and comes to a gentle boil. Simmer for 5 minutes, without stirring, until starts to turn a golden colour. Drizzle over pecans and let stand for 20 minutes. When cooled completely, coarsely chop.
- To Make Dressing: Stir all ingredients together in a small jar.
- Assemble salad by placing spinach leaves on plates. Top with crumbled bacon, red onion, roasted plums and candied pecans. Drizzle with dressing.
By the way, exciting news…. drumroll…. the Fall issue of EatInEatOut™ Magazine will be coming to your email box on Monday, here’s a teaser. Great cover, eh? It’s all about back-to-school, kids and family. Packed with tons of recipes that will make your life easier. In the meantime, go make this yummy salad…