Plum Salad with Maple Syrup Crunch

Plum Salad with Maple Syrup Crunch

A pretty and tasty summer salad, great served as a light lunch.


Preparation time: 25 minutes



  • 75g (3oz) sliced almonds
  • 50g (2oz) hazelnuts, roughly chopped
  • 50g (2oz) pumpkin seeds
  • 3 tbsp maple syrup
  • 1 tsp salt


  • 4 plums, halved and pitted
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp black pepper
  • 150g (5oz) mixed salad leaves
  • 125g (4oz) goat’s cheese, crumbled.

1.On a dry pan over a medium-high heat, cook the almonds, hazelnuts and pumpkin seeds until the start to become fragrant, about 2-3 minutes. Watch them carefully and stir frequently so they don’t burn.


2. Add the maple syrup and the salt, stirring to coat. Remove from the heat. Spread the nuts out onto a parchment paper lined baking sheet to dry.

3.Meanwhile, make the dressing. In a small bowl whisk together the olive oil, balsamic vinegar, maple syrup and black pepper. Set aside.

4. Assemble the salads. In a large bowl toss the greens with the salad dressing. Divide the salad evenly along with the salad dressing. Divide the salad evenly among 4 plates. Top each plate with two plumb halves, some of the goat’s cheese and a handful of the maple crunch.


5. Enjoy immediately.

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Steve Ott
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