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I was never one to throw in an apple or cut up a strawberry in a salad. Call it blasphemous, tell me I’m missing out on the best flavors ever, I don’t really care. I don’t mix my fruit with my vegetables. And yet, I was able to get behind this recipe. Maybe it’s the roast on the plum, or maybe it’s the addition of savory thyme. I’m not really sure. All I know is that this salad, with its stone fruit, sweet, nutty crunch, and bright basil dressing, just works. I hope you enjoy as much as I do.
5 dark purple plums
1 tablespoon Gefen Olive Oil
1 teaspoon honey
pinch salt
1/4 teaspoon thyme
2 cups chopped spinach
1/2 red onion, cut into thin half-moons
1 small red pepper, diced
1 cucumber, cut into halfmoons
1 cup coarsely crushed walnuts
1 and 1/2 tablespoons Gefen Olive Oil
2 tablespoons Haddar Brown Sugar
1/4 heaping teaspoon Gefen Cinnamon
1/4 heaping teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup oil
2 tablespoons lemon juice
8 cubes frozen basil or 1/4 cup chopped fresh basil
1/2 teaspoon garlic powder
2 teaspoons honey
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Cut the plums into four and then into thin wedges. Place them on a baking sheet.
Combine olive oil, honey, salt, and thyme in a bowl. Pour the mixture over the plums and mix to coat. Place pan in the oven and bake for 25–30 minutes.
Meanwhile, prepare the walnut crunch. Put the crushed walnuts in another pan. Place the olive oil, brown sugar, cinnamon, cayenne pepper, and salt in a bowl and mix. Pour the mixture over the walnuts and coat.
Place the pan in the oven for seven minutes. Then take it out and mix. Put it back in the oven for another four to five minutes, watching it carefully so it doesn’t burn.
To prepare the dressing, place all ingredients in a container. If using basil cubes, just shake it all up once the cubes are defrosted. If using fresh basil, use an immersion blender.
To serve, place a bed of spinach in a bowl. Top with onion, pepper, plums, cucumbers, and nuts. Pour on the dressing right before serving and mix.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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