Serve with sautéed chicken or duck breast. You can make the pecans (through step 2) ahead of time and store them in an airtight container for up to one week.
6 tablespoons chopped pecans
1/3 cup plus 1 tablespoon maple syrup
1/4 teaspoon salt, divided
1/4 teaspoon ground red pepper, divided
1/2 cup rice wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon grated peeled fresh ginger
1/2 cup thinly sliced red onion
2 ripe peeled, sliced peaches
2 ripe peeled, sliced plums
6 cups baby spinach leaves
How to Make It
Preheat oven to 325°.
Combine pecans, 1 tablespoon syrup, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl, tossing well to coat. Spread pecan mixture evenly onto a baking sheet coated with cooking spray. Bake at 325° for 15 minutes, stirring after 5 minutes. Cool completely on baking sheet on a wire rack. Break nut mixture into small pieces.
Combine remaining 1/3 cup syrup, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, mustard, and ginger in a small bowl, stirring well with a whisk.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add vinegar mixture to pan; cook 1 minute or until hot. Add onion, peaches, and plums to pan; cook 1 minute or until warm.
Arrange 1 cup spinach on each of 6 plates; top each serving with about 1/3 cup fruit mixture and 1 tablespoon nut mixture. Serve immediately.
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I have made this recipe several times, and it is always a huge hit. I add Gorgonzola crumbles and sometimes seared duck breast to make it a main dish. I have also used apricots in place of the plums and had great results.
Terrific Fall salad, great if you like assertive flavors. Made a beautiful presentation. Cooked to recipe but plated the spinach, fruit & onions without the liquid, nuts. Then drizzled just a bit of the hot dressing over the spinach to wilt. (You can add more dressing to taste.)
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