This Balsamic Roasted Plum Salad is a very simple and just plain yummy meal.
Roasting the plums caramelizes and deepens the flavor of their sugars, while the balsamic vinegar adds a contrasting sour note.
The salad would also be lovely topped with something crunchy, such as toasted almonds or walnuts. To make this dish even more substantial, add some cooked lentils and serve it with your favorite gluten-free bread or some crusty whole-grain sourdough.
| INGREDIENTS |
4 medium Plums (choose ones that are a little firmer than ripe)
1 teaspoon Coconut Oil or Ghee, melted
1 tablespoon Balsamic Vinegar
½ teaspoon Freshly Ground Black Pepper, plus more for serving
4 cups Baby Spinach
3½ ounces Soft Goat Cheese
2 tablespoons Cold-Pressed Olive Oil
1½ teaspoons Balsamic Vinegar
1 teaspoon Dijon Mustard
1 Shallot, minced
Pinch of Fine Sea Salt, plus more for serving
| ASSEMBLY |
1 | For the salad: Preheat the oven to 350°F / 180°C.
2 | Pit the plums and slice them into eighths. On a rimmed baking sheet lined with parchment paper, toss the plum slices with the melted coconut oil, balsamic vinegar, and black pepper. Roast, turning once, until the plums are soft and caramelized, 15 to 20 minutes. Let cool.
3 | Meanwhile, wash the spinach and spin it dry. Transfer to a large bowl.
4 | Make the dressing: In a small bowl, whisk together the olive oil, vinegar, mustard, shallot, and salt. Pour the dressing over the spinach and toss to coat.
5 | Finish the salad: Scatter the plums over the dressed spinach and crumble the goat cheese on top. Season with salt and pepper.
*Serves 2 as a main dish, 4 as a side.
“Reprinted from Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients. Copyright © 2017 by Sarah Britton. Photographs copyright © 2017 by Sarah Britton. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”