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Roasted Plum Spinach Salad with Candied Pecans

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Ingredients
  

  • 6 plums
  • 2 Tbsp canola oil
  • 5 slices bacon, cooked, torn into pieces
  • ½ cup red onion, slivered
  • 1 – 142 g pkg baby spinach

Candied Pecans

  • 2/3 cup pecans
  • 1/3 cup granulated sugar
  • 2 Tbsp water

Dressing

  • ¼ cup virgin canola oil
  • 2 Tbsp red wine vinegar
  • 2 Tbsp maple syrup
  • 1 tsp Dijon mustard

Instructions
 

  • 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.