Plum & Spinach Salad with Toasted Walnuts, Honey & Mint
Juicy ripe plums and tender baby spinach are layered with toasted walnuts and fresh mint, and finished with a light honey dressing. A vibrant balance of sweetness, crunch, and aromatic freshness, perfect as a refined starter or seasonal side.
How long will it take?
10 minutes
What’s the serving size?
Serves 6
What do I need?
- ½ cup walnuts, roughly chopped
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 ripe plums, pitted and sliced into wedges
- 120g baby spinach leaves
- ¼ cup fresh mint leaves, torn
How do I make it?
- Heat a dry frying pan over medium heat. Add walnuts and toast for 3 – 4 minutes, stirring, until golden and fragrant. Set aside to cool.
- Make the dressing by whisking honey, olive oil, vinegar, mustard, salt, and pepper together in a small bowl.
- In a large salad bowl, layer spinach leaves and sliced plums.
- Drizzle over the dressing and toss gently to combine.
- Scatter toasted walnuts and fresh mint leaves over the salad just before serving.
TOP TIPS
- For a vegan version replace the honey in the dressing with maple syrup.
